Sweet Orange Glazed Pork Chops

Ingredients

• 4 large boneless pork chops
• 2 tangelos (can substitute oranges
• but the color and flavor of these are terrific)
• 1 (12 ounce) can fat-free evaporated milk
• 1 teaspoon crushed garlic
• 1 cup light orange juice
• 13 cup Splenda brown sugar blend
• 2 tablespoons garlic
• ginger sauce (La Choy)
• zest from tangelo
• 3 tablespoons flour (reserved)
• 1 tablespoon Splenda brown sugar blend (reserved)

Instructions

1. Trim fat from pork chops.
2. Zest tangelos.
3. Slice tangelos and lay over bottom of crock pot, save enough for second layer if needed.
4. Sprinkle pork chops with salt.
5. Put in as many chops that will fit, top with tangelo slices and another layer of chops if needed.
6. Mix orange juice, evaporated milk, zest, garlic, garlic sauce, and 1/3 cup brown sugar blend in medium bowl.
7. Pour over chops.
8. Set on low for 5-7 hours.
9. Flip chops on top over half way through cooking if needed and you're able.
10. When time is up there will be some foaminess/chunkiness in the liquid on top from the milk.
11. Take chops out and set aside.
12. Using tongs, take tangelo slices out and rinse off under warm water, set them on top of the chops.
13. Pour all liquid from crock pot through strainer into sauce pan.
14. Put liquid in sauce pan on high heat to boil, glaze will start to thicken.
15. To keep chops warm: Rinse out crock pot insert, place back in crock pot.
16. Place chops and tangelo slices back in crock pot and replace lid.
17. Place flour and 1 TBL brown sugar (you can omit this if you don't want the glaze too sweet) in small bowl.
18. Add liquid from pan to bowl a little at a time to make a little bit of a pasty consistency; this will thicken the glaze.
19. Whisk mixture into glaze.
20. Keep glaze over moderately high heat, stirring often, until it reaches a thick sauce/thin glaze consistency.
21. To serve place pork chops on a plate or platter and top with tangelo slices and then glaze, Enjoy!