1. Ingredients
For the pork chops
| Ingredient | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 900 g–1 kg total) |
| Olive oil | 1 tbsp |
| Onion, finely sliced | 1 medium |
| Garlic, minced | 4 cloves |
| Chicken broth | ½ cup (120 ml) |
For the barbecue sauce
| Ingredient | Quantity |
|---|---|
| Barbecue sauce | ¾ cup (180 ml) |
| Ketchup | ¼ cup (60 ml) |
| Brown sugar | 2 tbsp |
| Worcestershire sauce | 1 tbsp |
| Apple cider vinegar | 1 tbsp |
| Dijon mustard | 1 tsp |
| Smoked paprika | 1 tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Black pepper | ½ tsp |
| Salt | ¼ tsp, or to taste |
| Chili flakes | ¼ tsp, optional |
2. Full cooking instructions
Step 1 — Prepare the pork chops
Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Step 2 — Brown the meat
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for approximately 2–3 minutes per side until golden brown.
This step adds flavor and color. The pork does not need to be fully cooked at this stage.
Step 3 — Prepare the sauce
In a bowl, whisk together the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, Dijon mustard, and remaining seasonings.
Taste the sauce and adjust the sweetness or tanginess to your preference.
Step 4 — Layer the slow cooker
Spread the sliced onion and minced garlic across the bottom of the slow cooker. Arrange the browned pork chops on top.
Pour in the chicken broth, then spoon the barbecue sauce evenly over the chops, coating both sides where possible.
Step 5 — Slow cook
Cover with the lid and cook until the pork is tender.
-
LOW: 4–5 hours
-
HIGH: 2–3 hours
Cooking time depends on the thickness of the chops and your slow cooker. Check early to avoid drying out lean pork chops.
Step 6 — Check doneness
For whole pork chops, use a food thermometer to check the thickest part, away from the bone. The safe minimum internal temperature is 145°F (63°C), followed by a 3-minute rest. For very tender, easily shredded meat, additional cooking may be needed, but lean chops can dry out if cooked too long.
Step 7 — Thicken the barbecue sauce
Carefully transfer the cooked chops to a plate. Pour the sauce into a saucepan and simmer for 5–10 minutes until glossy and slightly thickened. Alternatively, leave the chops in the slow cooker and cook uncovered briefly if your appliance allows it to maintain sufficient heat.
For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water, stir it into the simmering sauce, and cook until thickened.
Step 8 — Coat and serve
Return the pork chops to the sauce and spoon it generously over the top. Garnish with chopped parsley if desired.
Serve hot with mashed potatoes, roasted vegetables, steamed green beans, or rice.
3. Nutrition information
Estimated per serving — 1 pork chop with sauce
Approximately 430 calories
Protein
35–40 g
Carbohydrates
25–30 g
Total fat
18–22 g
Fiber
1–2 g
Saturated fat
5–7 g
Total sugars
18–24 g
Sodium
700–1,000 mg
Estimates vary with chop size, fat content, and the brands of barbecue sauce and broth. Side dishes are not included.
4. Nut information and allergens
-
Nuts: No nuts are included in the recipe as written.
-
Potential allergens: Barbecue sauce, Worcestershire sauce, mustard, and broth may contain soy, wheat, mustard, or other allergens depending on the brand.
-
For nut allergies: Check all package labels and cross-contact warnings, particularly on prepared sauces and seasonings.
5. Tips for the best results
-
Choose chops of similar thickness so they cook evenly.
-
Brown the chops first for a deeper, richer flavor.
-
Use low-sodium broth if you want to control the salt.
-
Reduce the brown sugar if your barbecue sauce is already sweet.
-
Avoid excessive cooking, especially with lean, boneless chops.
-
For extra smoky flavor, add a little smoked paprika or a dash of liquid smoke.
6. Storage and reheating
-
Refrigerate leftovers within 2 hours in a sealed container.
-
Store in the refrigerator for 3–4 days.
-
Freeze for up to 2–3 months for best quality.
-
Reheat gently with some sauce until the center reaches 165°F (74°C).
Serving idea: Spoon the sticky barbecue gravy over buttery mashed potatoes and serve with green beans or corn for a satisfying family dinner.