makes four servings
1 tablespoon extra virgin olive oil
2 cups low-sodium vegetable broth
2 cloves garlic, finely minced
1/2 small onion, finely chopped
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons rubbed sage
1 1/2 teaspoons dried thyme leaves
1 teaspoon ground marjoram
1 teaspoon ground rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
4 boneless pork chops
salt and pepper to taste
1. Combine all the ingredients but the pork chops in a medium bowl. Whisk to combine. Pour into a 4-quart slow cooker bowl.
2. Use a sharp knife to get 3-4 small slits in each side of the pork chops. Season lightly with salt and pepper. Place the pork chops in the slow cooker, making sure that they are covered by the liquid.
3. Cook on high for four hours. Baste occasionally with the cooking liquid.
4. Serve over rice.