Crock Pot Pork Chops

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  2 lbs Pork Chops, Bone-In
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  2 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  2 cup BBQ Sauce
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  1 Yellow Onion(110g)
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  2 tbsp Cornstarch
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  Green Onion (Scallion)

Instructions

1. 1In a small bowl, combine the garlic powder, onion powder, kosher salt, and ground black pepper. 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. 4Transfer the seared pork chops and onions to a slow cooker. Pour the BBQ sauce evenly over the chops and onions, then cover and cook on low for 6–8 hours until the pork chops reach an internal temperature of 145°F when measured with a meat thermometer at the thickest point.
5. 5Remove 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 slow cooker. Cook uncovered on high for 8–10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6Return the pork chops to the slow cooker and coat with the thickened sauce.
7. 7Divide the pork chops, onions, and sauce evenly into 4 airtight containers while hot, then top each portion with fresh green onions before sealing.