Why Make These Pork Chops? This is the sweet, savory, effortless dinner that will become a regular in your rotation. With just four ingredients and almost no prep, you get tender, juicy pork chops glazed in a rich brown sugar and garlic sauce that caramelizes beautifully as it cooks. The slow cooker does all the work, transforming simple pantry staples into a dish that tastes like you fussed for hours. Serve the chops and their glorious sauce over rice or mashed potatoes, and watch everyone ask for seconds.
Ingredients
Four boneless or bone-in pork chops (about one inch thick, six to eight ounces each), half cup packed brown sugar (light or dark), one packet (1 ounce) dry onion soup mix, three cloves garlic minced (or one teaspoon garlic powder), and one cup chicken broth or water. Optional: one tablespoon cornstarch mixed with two tablespoons cold water for thicker sauce, fresh parsley for garnish.
Equipment Needed
A slow cooker (four to six quarts or larger), a small bowl or measuring cup, a whisk or fork, tongs, a meat thermometer (recommended), and a small bowl for the slurry (if thickening).
Method
Pat the pork chops completely dry with paper towels. If they have a fat cap, score it with a knife in a few places to prevent curling during cooking.
In a small bowl or measuring cup, whisk together the brown sugar, dry onion soup mix, minced garlic, and chicken broth until the sugar is mostly dissolved.
Place the pork chops in the bottom of the slow cooker in a single layer. Pour the brown sugar mixture evenly over the chops, turning them with tongs to coat both sides.
Cover the slow cooker with the lid. Cook on LOW for four to six hours or on HIGH for two to three hours. The pork chops are done when they are fork-tender and reach an internal temperature of at least 63°C (145°F) for medium, though slow cooker pork is often cooked to 71°C (160°F) for a more fall-apart texture.
Carefully remove the pork chops from the slow cooker and place them on a serving platter. Tent loosely with foil to keep warm.
If you want a thicker, more glaze-like sauce, pour the cooking liquid into a small saucepan. Whisk the cornstarch and cold water together in a small bowl until smooth, then whisk the slurry into the liquid. Bring to a simmer over medium heat and cook for two to three minutes, whisking constantly, until thickened. Alternatively, you can scoop out some of the liquid, whisk in the cornstarch slurry, and return it to the slow cooker on HIGH for fifteen to twenty minutes.
Spoon the sauce over the pork chops. Garnish with fresh parsley if desired. Serve hot.
Storage
Refrigerate in an airtight container for up to four days. Reheat gently on the stovetop or in the microwave. The sauce may thicken in the refrigerator; add a splash of broth or water when reheating. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Variations
For a spicy version, add half a teaspoon of red pepper flakes or a pinch of cayenne pepper to the sauce. For an apple version, add one peeled and sliced apple to the slow cooker along with the pork chops. For a balsamic version, replace two tablespoons of the chicken broth with balsamic vinegar. For a honey garlic version, replace the brown sugar with half a cup of honey and add an extra teaspoon of garlic. For a pineapple version, add one cup of pineapple chunks and two tablespoons of soy sauce. For a low-carb version, replace the brown sugar with a brown sugar substitute like Swerve Brown, and use low-carb onion soup mix (or make your own with onion powder, garlic powder, and dried parsley).
Serving Suggestions
Serve over white rice or brown rice to soak up the sweet, savory sauce. Pair with creamy mashed potatoes or roasted sweet potatoes. Serve alongside roasted green beans, steamed broccoli, or a simple green salad. Spoon the sauce over buttered egg noodles. Garnish with fresh parsley or green onions.
Tips for Best Results
Pat the pork chops completely dry before adding them to the slow cooker. Excess moisture on the surface dilutes the sauce and can prevent the brown sugar from caramelizing properly. Dry chops also cook more evenly.
Use bone-in pork chops for more flavor. Bone-in chops stay juicier during long slow cooking and have more flavor than boneless. If using boneless, choose thicker chops (at least one inch) and check for doneness at the lower end of the cooking time to prevent drying out.
Do not lift the lid during cooking. Every time you lift the lid, heat escapes and adds fifteen to twenty minutes of cooking time. Trust the process and let the slow cooker do its job.
Use light or dark brown sugar. Light brown sugar gives a milder caramel flavor; dark brown sugar has more molasses and a deeper, more intense sweetness. Both work beautifully. If you only have granulated sugar, add one tablespoon of molasses per half cup of sugar.
Do not add extra salt until the end. The dry onion soup mix is very salty. Taste the sauce before adding any additional salt. You probably will not need any.
Make sure the pork chops are in a single layer. Overlapping or stacking can lead to uneven cooking. If your slow cooker is small, cut the chops in half or cook in batches. A single layer ensures each chop cooks evenly.
Thicken the sauce for a glaze-like finish. The natural cooking liquid is delicious but thin. The cornstarch slurry transforms it into a sticky, clingy glaze that coats the pork chops beautifully. This step takes two minutes and is worth the extra effort.
Let the pork rest before serving. Five to ten minutes off the heat allows the juices to redistribute throughout the meat. Slicing or serving immediately releases all those juices onto the plate.
Make a double batch of sauce. The brown sugar garlic sauce is also fantastic on chicken thighs, meatballs, or roasted vegetables. Double the ingredients (half cup brown sugar, one packet onion soup mix, three cloves garlic, one cup broth) and simmer on the stovetop for ten minutes for a sauce you can use all week.
Serve with something to soak up the sauce. The sweet, savory liquid is liquid gold. Rice, mashed potatoes, egg noodles, and crusty bread are all excellent choices. Do not let a single drop go to waste.