Ingredients
3/4 cup packed dark brown sugar1/3 cup apple jelly3 tablespoons bourbon 3 tablespoons reduced-sodium soy sauce3 tablespoons stone-ground mustard1/2 teaspoon coarsely ground pepper1 tablespoon olive oil4 pork rib chops (1 inch thick and 8 ounces each)2 tablespoons water1-1/2 teaspoons cornstarch
Preparation
For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top.
Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours.
Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half the cooking juices to a saucepan. Mix water and cornstarch until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.
