Ingredients
1. For the pork chops
4 bone-in pork chops, approximately 900 g–1.2 kg total
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder (optional)
½ teaspoon dried thyme (optional)
2. For the homemade BBQ sauce
¾ cup (180 ml) barbecue sauce
¼ cup (60 ml) ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon honey
3 garlic cloves, finely minced
1 teaspoon smoked paprika
½ teaspoon mustard powder, or 1 teaspoon prepared mustard
¼ teaspoon black pepper
¼–½ teaspoon chili flakes, optional
¼ cup (60 ml) low-sodium chicken broth
3. For thickening the sauce (optional)
1 tablespoon cornstarch
1 tablespoon cold water
Use this slurry at the end if you want the thick, sticky glaze shown in the photograph.
Step-by-step instructions
Step 1: Season the pork chops
Pat the pork chops dry with paper towels.
Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and thyme in a small bowl.
Rub the seasoning evenly over both sides of the pork chops.
Allow them to sit for 10 minutes while you prepare the sauce.
Step 2: Sear the pork chops for extra flavor
Greška koju većina radi pri pripremi svinjetine, a lako ju je izbjeći uz jednostavan trik / Zagorje.com
Heat the olive oil in a skillet over medium-high heat.
Sear the pork chops for approximately 2–3 minutes on each side until browned.
Transfer them to a plate.
Searing is optional, but it adds a deeper roasted flavor and improves the color of the finished dish. It does not seal in the juices.
Step 3: Prepare the BBQ sauce
Classic Barbecue Sauce – Meatlicious
In a medium bowl, combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, soy sauce, and honey.
Add the minced garlic, smoked paprika, mustard, black pepper, and chili flakes.
Pour in the chicken broth and whisk until smooth.
Taste the sauce before adding it to the slow cooker.
Adjust the flavor according to your preference:
Sweeter: Add 1 tablespoon brown sugar or honey.
Tangier: Add 1 teaspoon apple cider vinegar.
Smokier: Add an extra ¼ teaspoon smoked paprika.
Spicier: Add chili flakes or cayenne pepper.
Saltier or more savory: Add a little Worcestershire sauce, tasting as you go.
Step 4: Arrange everything in the slow cooker
Spread a thin layer of BBQ sauce across the bottom of the slow cooker.
Arrange the pork chops in a single layer if possible. Slight overlapping is acceptable if your cooker is small.
Pour the remaining sauce over the pork chops.
Turn each chop gently so that it is coated on both sides.
Cover with the lid.
Important: You do not need to submerge the pork chops in liquid. They will release juices as they cook, so too much broth can make the sauce watery.
Step 5: Slow-cook until tender
Sweet and Tangy Crockpot Pork Chops – My Recipe Magic
Choose the cooking time according to the thickness and cut of your pork chops.
Setting
Approximate cooking time
LOW
3–4 hours for typical chops
HIGH
1½–2½ hours for typical chops
LOW, tougher cuts
Approximately 5–7 hours, checking tenderness
Times vary by slow cooker and thickness. Check early to prevent lean pork chops from drying out.
For food safety, whole pork cuts should reach at least 145°F (63°C) internally, followed by a 3-minute rest. If you want meat that falls apart easily, tougher cuts generally require longer cooking until tender. Use a meat thermometer rather than relying on time alone.
Step 6: Make the sauce thick and glossy
My dad passed down this cheap dinner trick. Just 4 ingredients for the most melt in your mouth meal you will ever serve your family this spring. ~ RR Blog
Once the pork chops are cooked:
Carefully transfer them to a plate, keeping them warm.
Ladle the sauce into a small saucepan, or use a heat-safe method to thicken it separately.
Mix the cornstarch and cold water in a small bowl until smooth.
Whisk the slurry into the hot sauce.
Simmer for 2–4 minutes, stirring, until the sauce becomes glossy and thick.
Taste and adjust the sweetness, acidity, or seasoning.
Return the pork chops to the sauce and spoon the glaze over them.
Alternatively, if your slow cooker has a suitable sauté or browning function, thicken the sauce there according to the manufacturer’s instructions.
For the appearance in the photo: Leave some sauce around the bottom of the chops, then spoon extra glaze over their tops immediately before serving.
Serving suggestions
Mashed potatoes, boiled puree in a wooden plate. Wooden background. Top view
Creamy mashed potatoes
The ideal side for soaking up the BBQ sauce.
Steamed white rice — Weekday Eats
Steamed rice
Simple, filling, and excellent with the glaze.
Roasted Mixed Vegetables Brava | Brava Home
Roasted vegetables
Adds freshness and balances the sweet sauce.
Homemade BBQ Ribs with Coleslaw and Corn on the Cob
– 4aKid
Corn and coleslaw
Classic barbecue-style accompaniments.
Nut information and allergens
Nuts: No nuts are required in this recipe.
Peanuts: Not required.
Dairy: The recipe is dairy-free as written, provided the chosen sauces contain no dairy ingredients.
Soy: Soy sauce contains soy; use coconut aminos or a suitable soy-free alternative if needed.
Wheat/gluten: Worcestershire sauce, soy sauce, and commercial BBQ sauce may contain gluten or wheat-derived ingredients. Check labels and select certified gluten-free products if necessary.
Other potential allergens: Some bottled sauces contain mustard, celery, or other declared allergens. Check each product’s ingredient list.
For a nut allergy, check the labels on all packaged sauces and seasonings, including any cross-contamination warnings. Although the recipe does not call for nuts, packaged products may have different manufacturing precautions.
Storage and reheating
Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
Freezer: Freeze in a freezer-safe container with sauce for approximately 2–3 months for best quality.
Reheating: Warm gently in a covered pan with a splash of water or broth, or reheat in the microwave until steaming hot throughout. Reheat leftovers to 165°F (74°C).
Avoid drying out: Keep the pork chops coated in sauce during storage and reheating.
Final tips for the best result
Choose pork chops of similar thickness so they cook evenly.
Use low-sodium broth and taste the sauce before adding extra salt.
Avoid excessive cooking if using lean loin chops.
Thicken the sauce separately at the end for the glossy finish shown in the picture.
Rest the cooked pork briefly before serving, then coat generously with sauce.
Expected result: Tender pork chops coated in a rich, sweet-smoky BBQ glaze with savory garlic notes and a little tang from vinegar. Serve immediately while the sauce is hot and glossy.