Slow Cooker Brown Sugar Garlic Pork Chops

 Recipe Details

• Prep Time: 15 minutes
• Cook Time: 4–5 hours
• Total Time: About 4½ hours
• Servings: 4
• Difficulty: Easy

 Ingredients

For the Pork Chops

• 4 bone-in pork chops, about ¾–1 inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder

For the Glaze

• ½ cup packed brown sugar
• ⅓ cup low-sodium soy sauce
• ¼ cup chicken broth
• 2 tbsp apple cider vinegar
• 2 tbsp ketchup
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes, optional

Optional Thickener

• 1 tbsp cornstarch
• 2 tbsp cold water

 Method

1. Season the Pork

Pat the pork chops dry with paper towels.

Season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.

2. Sear the Pork Chops

Heat olive oil in a large skillet over medium-high heat.

Sear the pork chops for about 2–3 minutes per side, just until nicely browned.

This step isn’t essential, but it adds a deeper roasted flavor and helps create the beautiful dark color seen in the finished dish.

3. Make the Sauce

In a bowl, whisk together:

• Brown sugar
• Soy sauce
• Chicken broth
• Apple cider vinegar
• Ketchup
• Garlic
• Worcestershire sauce
• Dijon mustard
• Smoked paprika
• Red pepper flakes

Mix until the brown sugar is mostly dissolved.

4. Add Everything to the Slow Cooker

Lightly grease the slow cooker.

Place the browned pork chops inside and pour the sauce evenly over them.

Turn the chops once or spoon some sauce over the top.

5. Slow Cook

Cover and cook on:

• LOW: 4–5 hours
  or
• HIGH: 2–3 hours

Cook until the pork is tender and reaches a safe internal temperature. Avoid substantially overcooking, because pork chops can become dry.

6. Thicken the Glaze

For a thicker, glossy sauce, carefully remove the pork chops.

Pour the cooking liquid into a saucepan and bring it to a gentle simmer.

Mix cornstarch with cold water to make a slurry. Whisk it into the sauce and simmer for 1–2 minutes, until thick and glossy.

7. Glaze & Serve

Return the pork chops to the thickened sauce and spoon the glaze generously over them.

For an even richer finish, brush the sauce over the chops just before serving.

 Serving Suggestions

Serve these saucy pork chops with:

• Creamy mashed potatoes
• Steamed green beans
• Roasted broccoli
• Buttered corn
• Rice
• Roasted carrots
• Garlic bread

The sweet-savory sauce is especially delicious spooned over mashed potatoes or rice.

 Cooking Tips

• Don’t skip the searing: It gives the pork a much deeper flavor.
• Use bone-in chops for a richer result.
• Choose chops with some marbling rather than extremely lean cuts.
• Keep an eye on cooking time—thin pork chops can cook faster.
• For extra caramelized flavor, add a final layer of glaze after cooking.
• If the sauce is too sweet, add another teaspoon of apple cider vinegar.
• If you like heat, increase the red pepper flakes or add a little hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat gently with a spoonful of broth or water to keep the pork moist.

 Approximate Nutrition Information

Per serving, based on 4 pork chops:

Nutrition is approximate and will vary depending on the size of the pork chops, amount of sauce consumed, and specific ingredients used.

 FAQs

1. Can I use boneless pork chops?

Yes. Boneless chops work well, but they can cook faster, so begin checking them earlier.

2. Can I make the sauce less sweet?

Absolutely. Reduce the brown sugar to ¼ cup and increase the apple cider vinegar slightly for a more savory-tangy flavor.

3. Can I use honey instead of brown sugar?

Yes. Substitute about ⅓ cup honey for the brown sugar.

4. Why are my pork chops dry?

Pork chops are lean and can become dry if cooked too long. Use a meat thermometer and avoid leaving them in the slow cooker significantly longer than necessary.

5. Can I make this recipe spicy?

Yes! Add red pepper flakes, cayenne pepper, or your favorite hot sauce to the glaze.