Ingredients
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4 bone-in pork chops, about ¾–1 inch thick (170–225 g each)
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1 medium yellow onion, sliced
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1 cup (240 ml) BBQ sauce
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¼ cup (60 ml) chicken broth or water
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2 tbsp brown sugar, optional
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1 tbsp Worcestershire sauce
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1 tbsp olive oil, optional for searing
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp onion powder
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½ tsp black pepper
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½ tsp salt, or to taste
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½ tsp chili powder, optional
Instructions
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Prepare the pork chops: Pat the pork chops dry with paper towels. Season both sides with garlic powder, smoked paprika, onion powder, black pepper, salt, and optional chili powder.
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Optional searing: Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 1–2 minutes per side until lightly browned. This adds flavor but is not essential.
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Prepare the onions: Spread the sliced onion across the bottom of the slow cooker.
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Mix the sauce: In a bowl, combine BBQ sauce, chicken broth, Worcestershire sauce, and optional brown sugar.
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Layer the ingredients: Arrange the pork chops over the onions. Pour the BBQ mixture evenly over the chops, coating them well.
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Slow-cook: Cover and cook on LOW for approximately 3–5 hours or HIGH for 2–3 hours, depending on the thickness of the chops and your slow cooker. Check early to avoid overcooking lean pork.
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Check doneness: Use a meat thermometer in the thickest part of each chop, away from the bone. Whole pork chops should reach at least 145°F (63°C), followed by a 3-minute rest. If you prefer very soft, fall-apart pork, a longer cooking time may be needed, but lean chops can become dry.
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Finish the sauce: Spoon the onions and sauce over the pork chops. If the sauce is thin, transfer it to a saucepan and simmer until reduced to your preferred consistency.
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Serve: Garnish with fresh parsley if desired. Serve with mashed potatoes, rice, corn, or steamed green beans.
Nutrition Information
Estimated per serving, including one pork chop and sauce, without side dishes.
| Nutrient | Approximate amount |
|---|---|
| Calories | 350–480 kcal |
| Protein | 30–40 g |
| Carbohydrates | 18–30 g |
| Total fat | 15–25 g |
| Saturated fat | 4–8 g |
| Fiber | 1–2 g |
| Sugar | 14–24 g |
| Sodium | 600–1,000 mg |
Values vary depending on the pork cut, BBQ sauce, and added sugar.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the listed ingredients.
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Dairy: None in the basic recipe.
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Gluten/wheat: Some BBQ sauces and Worcestershire sauces contain gluten or wheat.
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Soy: Some bottled sauces may contain soy.
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Mustard or other allergens: Check the BBQ sauce and Worcestershire sauce labels for additional allergens and cross-contact warnings.
For a gluten-free version, use certified gluten-free BBQ sauce, Worcestershire sauce, and broth. Always check product labels if preparing food for someone with allergies.
Q/S — Questions & Tips
Q: Can I use boneless pork chops?
Yes. Boneless chops work well, but they can dry out faster. Start checking them early and avoid cooking them longer than necessary.
Q: Do I have to sear the pork chops first?
No. You can place seasoned chops directly in the slow cooker. Searing simply adds a deeper, browned flavor.
Q: Can I use bottled BBQ sauce?
Absolutely. Sweet, smoky, honey BBQ, or spicy BBQ sauce all work. Adjust the brown sugar depending on how sweet your sauce already is.
Q: Can I add potatoes or carrots?
Yes. Add chopped potatoes or thick carrot slices beneath the pork chops so they cook in the flavorful juices.
Q: How do I make the sauce thicker?
Simmer the cooking liquid in a saucepan until reduced, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.
Q: How should I store leftovers?
Refrigerate within 2 hours in an airtight container and eat within 3–4 days. Reheat thoroughly to 165°F (74°C).
Q: Can I freeze the pork chops?
Yes. Cool them, store with the sauce in a freezer-safe container, and freeze for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q: What should I serve with these pork chops?
Mashed potatoes, steamed green beans, corn on the cob, rice, coleslaw, or roasted vegetables are excellent choices.
Chef’s tip: Choose pork chops of similar thickness and check the temperature early. Slow cooking can make them tender, but lean pork chops may become dry if left in the cooker too long.