2lbsbone-in pork chops(In my pack, I had three pork chops that were just under an inch thick.)
1/4 cupbrown sugarpacked
3tablespoonsLow Sodium Soy Sauce
Place your pork chops in the bottom of your casserole crock pot or 6 quart crock pot, in a single layer, if possible.
In a medium size bowl, mix together your honey, brown sugar, ketchup, soy sauce and garlic until well blended.
Pour your sauce over your pork chops. (If your pork chops are layered, pour half your sauce over the bottom layer, place the rest of the chop(s) on top and cover with the remaining sauce.)
Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the center of the thickest part of your chops are at least 145 degrees Fahrenheit.
Remove your chops and place in a dish to keep warm.
Pour the sauce from cooking into a medium sauce pan.
In a small bowl or coffee cup, mix together the corn starch and water until completely blended and stir into the sauce.
Heat over medium high heat until it is at a rolling boil (about 3 minutes), reduce heat and cook at a simmer for an additional 2-3 minutes, stirring continually, until it is just a little thinner than you want it. (It will thicken as it cools.)