Szechuan Pork

• 1-1/2 lbs boneless pork chops
• 1 - 8 oz can bamboo shoots, drained
• 1 - 8 oz can water chestnuts, drained
• 6 green onions, chopped
• 1/4 cup Worcestershire sauce
• 1/4 cup Szechuan hot bean sauce
• 1/4 cup soy sauce
• 2-1/2 tbsp minced fresh ginger
• 2 tbsp rice wine or dry sherry
• 4 tsp sesame oil
• 4 tsp sugar
• 8 cloves garlic, minced

Trim chops of excess fat and brown on both sides in a skillet on the stovetop. Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions. Combine remaining ingredients together in a bowl and pour over vegetables. Cook on low for 8 hours or until chops are tender and cooked through. Serve hot with cooked rice.