2 pounds pork chops
pepper to taste
2 tablespoon corn starch
¼ cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
½ yellow onion, small dice
½ cup sugar
1 head broccoli, cut into 1½ inch florets
Season pork chops with pepper to taste then place them into a gallon zip lock bag. Add cornstarch to bag and shake until pork is covered.
Add in everything from soy sauce to sugar then close the bag and try to remove as much air from the bag as possible.
Give the bag a gentle shake to mix everything together then store in the freezer for 2-3 weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate and set in the refrigerator to thaw over night.
When all the ingredients have completely thawed out, empty the bag into a 6 quart slow cooker. Make sure to get everything out. Use a spoon or spatula if needed to scrape the bag.
Cook on high for 3.5 hours or low for 7.5 hours. Add broccoli and cook for an additional 30 minutes.
Serve with Ginger Rice.