Slow Cooker Garlic Brown Sugar Pork Chops

Slow Cooker Garlic Brown Sugar Pork Chops

If you’re looking for a simple yet impressive weeknight dinner, these slow cooker garlic brown sugar pork chops are exactly what you need. The combination of sweet brown sugar, savory soy sauce, and aromatic garlic creates a rich glaze that keeps the meat incredibly tender and juicy. This hands-off cooking method means you can prep everything in the morning and come home to a restaurant-quality meal.

Ingredients

• 6 bone-in pork chops, about 1 inch thick
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 6 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Pat the pork chops dry and season both sides with salt and pepper.
2. In a bowl, whisk together brown sugar, soy sauce, vinegar, minced garlic, mustard, black pepper, and red pepper flakes.
3. Place pork chops in the slow cooker and pour the sauce over them.
4. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork is tender.
5. In the last 30 minutes of cooking, mix cornstarch with water to make a slurry and stir it into the slow cooker to thicken the sauce.
6. Serve the pork chops with the glaze spooned over top.

Practical Tips

Tip 1: Serve over rice or mashed potatoes to soak up all that delicious sauce and make the meal even more satisfying.

Tip 2: For extra flavor depth, use fresh minced garlic rather than jarred, as it provides a more vibrant taste that really shines in the finished dish.

Tip 3: Pat your pork chops completely dry before seasoning to ensure better browning and a more flavorful crust when they cook.

Storage

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in a skillet over medium-low heat or in the microwave. The dish also freezes well for up to 2 months when stored in a freezer-safe container.

Frequently Asked Questions

Can I use boneless pork chops instead? Yes, boneless pork chops work well, though they may cook faster. Reduce the cooking time by 1 to 2 hours on low or 30 minutes to 1 hour on high, checking for doneness at 4 to 5 hours on low.

What if I don’t have apple cider vinegar? You can substitute with white vinegar or rice vinegar in the same amount. The flavor will be slightly different but equally delicious.

How do I know when the pork is done? The pork should be fork-tender and reach an internal temperature of 145°F when measured with a meat thermometer at the thickest part.