Slow Cooker Lemongrass Pork Chops Recipe

• 1 cup low-sodium chicken or beef broth
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons Asian fish sauce
• 14 cup packed light brown sugar
• 6 cloves garlic
• 3 shallots, chopped
• 2 stalks lemongrass, tender bulb part only, trimmed, tough outer layers discarded, and chopped
• 1/2 teaspoon freshly ground black pepper
• 4 bone-in center-cut pork chops, each about 1 inch thick
• 2 green onions, finely chopped, for garnishing

1. In a blender, blend together the broth, soy sauce, fish sauce, sugar, garlic, shallots, lemongrass, and pepper.
2. Put the chops intothe slow cooker, pour over the lemongrass mixture, cover, and cook on the low-heat setting for 6 hours.
3. The chops should be very tender.
4. Transfer the pork chops to a warm plate.
5. Using a large metal spoon, skim off and discard any fat from the surface of the cooking liquid.
6. Strain the liquid through a fine-mesh sieve into a saucepan.
7. Place it over medium heat and simmer until slightly thickened.
8. Serve the pork chops with the sauce, garnished with the green onions.

chicken, soy sauce, fish sauce, brown sugar, garlic, shallots, stalks lemongrass, freshly ground black pepper, center, green onions

Taken from www.chowhound.com/recipes/slow-cooker-braised-lemongrass-pork-chops-31672 (may not work)