Slow-Cooker Bourbon Pork Chops

• 3/4 cup packed dark brown sugar
• 1/3 cup apple jelly
• 3 tablespoons bourbon
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons stone-ground mustard
• 1/2 teaspoon coarsely ground pepper
• 1 tablespoon olive oil
• 4 pork rib chops (1 inch thick and 8 ounces each)
• 2 tablespoons water
• 1-1/2 teaspoons cornstarch

1. For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top.
2. Cook, covered, on low until a thermometer inserted in pork reads at least 145u0b0, 3-4 hours.
3. Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half of the cooking juices to a saucepan. Mix cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.

brown sugar, apple jelly, bourbon, soy sauce, stoneground mustard, ground pepper, olive oil, pork, water, cornstarch

Taken from www.tasteofhome.com/recipes/slow-cooker-bourbon-pork-chops/ (may not work)