Season pork chops with salt, pepper, and garlic powder.
Add the vegetable oil to a large skillet on medium-high heat, brown the pork chops on both sides for 2-3 minutes, or until they are browned well. Then, add them to the slow cooker.
Mix fresh garlic, honey, vegetable broth, rice wine vinegar, soy sauce, and Worcestershire sauce in a small bowl. Pour this mixture over the pork chops in the slow cooker and cover.
Cook on LOW heat setting for 6 hours, or until fork-tender. Remove pork chops from the slow cooker, and place them on a plate; cover to keep warm.
In a small bowl, stir cornstarch and two tablespoons of the cooking liquid until well blended; stir into sauce in the slow cooker. Return the pork chops to the pot. Cook on HIGH heat setting for 10 - 15 minutes or until the sauce has thickened. Serve pork chops with the sauce and garnish with chopped parsley if desired.
STORE: Store leftovers in a sealed food storage container in the refrigerator for 3 - 4 days.FREEZE: Place them in an airtight freezer container and freeze them for up to 2 months. When ready to enjoy, let thaw in the refrigerator before reheating.DO I HAVE TO SEAR PORK CHOPS BEFORE COOKING THEM IN THE SLOW COOKER?This step can be skipped if you’re short of time. But if you have time, it’s highly recommended and only takes a couple of minutes.WHAT IS THE BEST TYPE OF PORK CHOPS FOR THIS RECIPE?After a few testings, I think that bone-in, thick pork loin chops are the best cut for this recipe.WHAT'S THE BEST SUBSTITUTE FOR RICE WINE VINEGAR?You can substitute in another light, mild vinegar, such as apple cider vinegar or champagne vinegar.HOW LONG DOES THIS RECIPE TAKE IN SLOW COOKER ON HIGH?It will take around 3 hours, depending on the size and thickness of your pork chops. MORE SLOW COOKER RECIPES YOU'LL LOVE