4		pork chops, about 3/4-inch to 1-inch thick
2	tsp.	olive oil
1	clove	garlic, minced
3	tbsp.	soy sauce
1/4	cup	chicken broth
2	tbsp.	brown sugar or honey
	dash	cayenne pepper
1	tbsp.	corn starch mixed with 1 tablespoon water to make smooth paste

Season pork chops with salt and pepper to taste. In a skillet over medium heat, heat olive oil. Add pork chops and sear until nicely browned on both sides. Transfer pork chops to crockpot. Add garlic to pan droppings and sauté until it begins to brown; stir in soy sauce, broth, sugar, and cayenne pepper. Stir to blend; bring just to a boil. Pour sauce over the chops. Cover and cook on low until pork chops are tender, about 6 to 7 hours. Stir in cornstarch and water mixture until well blended. Cover and cook about 20 minutes longer.

Yield: 4 servings.