Crock Pot Pork Chops

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  Pork Chops, Bone-In(907g)
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  Garlic powder(10g)
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  Onion powder(5g)
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  1 teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  BBQ Sauce(480g)
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  Yellow Onion
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  Cornstarch(30g)
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  Green Onion (Scallion)

Instructions

1. 1In a small bowl, combine the garlic powder and onion powder. Season both sides of the pork chops generously with this mixture.
2. 2Heat a large skillet over medium-high heat for 2 minutes. Working in batches to avoid crowding, sear the pork chops 3–4 minutes per side until golden brown, then transfer to a plate.
3. 3In the same skillet, sauté the sliced onion over medium heat for 4–5 minutes, stirring occasionally, until softened and translucent.
4. 4Return the seared pork chops to the skillet and nestle them among the onions. Pour the BBQ sauce evenly over the chops and onions.
5. 5Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the pork chops reach an internal temperature of 145°F when measured with a meat thermometer at the thickest point.
6. 6Remove the pork chops to a cutting board and tent with foil to keep warm. In a small bowl, whisk together the cornstarch with 2 tablespoons water until smooth, then stir this slurry into the sauce in the skillet. Cook uncovered over medium heat for 3–4 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
7. 7Return the pork chops to the skillet and coat with the thickened sauce. Divide the pork chops and sauce evenly into 4 airtight containers while hot, then top each portion with fresh green onions before sealing.