4-Ingredient Slow Cooker Brown Sugar Pork Chops.

Ingredients

• Prep Time: 10 minutes
• Cook Time (Low Setting): 6 to 7 hours
• Cook Time (High Setting): 3 to 4 hours
• Resting Time: 5 minutes
• Total Active Time: 15 minutes

Intensity Ratings

• Skill Intensity: 1 / 5 (Beginner-friendly; requires basic measuring, whisking, and placing ingredients in the slow cooker)
• Hands-on Labor Intensity: 1 / 5 (Extremely low effort; the slow cooker performs all the heavy lifting)
• Heat/Spiciness Intensity: 0 / 5 (Mild and sweet; completely non-spicy, making it ideal for family-friendly dinners)
• Flavor Intensity: 4 / 5 (Rich, savory-sweet caramelization with deep umami undertones from garlic and soy sauce)

Ingredients List

• 4 Boneless or Bone-In Pork Chops (approximately 1 to 1.5 inches thick)
• 1/2 cup Dark Brown Sugar (packed)
• 1/4 cup Low-Sodium Soy Sauce
• 2 teaspoons Minced Garlic (fresh or pre-minced)

Instructions

Step 1: Prep the Pork Chops

1. Pat the pork chops dry with clean paper towels. Removing excess moisture ensures the glaze adheres well to the meat during the slow cooking process. Season both sides lightly with freshly cracked black pepper if desired. Arrange the pork chops in a single layer at the bottom of your slow cooker insert.

Step 2: Whisk the Brown Sugar Glaze

1. In a medium mixing bowl, combine the packed dark brown sugar, low-sodium soy sauce, and minced garlic. Whisk thoroughly until the brown sugar breaks down and dissolves into a thick liquid mixture.

Step 3: Layer and Coat

1. Pour the brown sugar glaze evenly over the pork chops inside the slow cooker, ensuring each chop is fully coated. Use a spoon to scoop up any settled garlic or sugar from the bottom and rest it on top of the meat.

Step 4: Slow Cook to Tenderness

1. Cover the slow cooker with its lid and set the heating intensity according to your schedule:
2. Low Heat Setting: Cook for 6 to 7 hours . Cooking on Low is recommended for optimum moisture retention and maximum tenderness.
3. High Heat Setting: Cook for 3 to 4 hours . Check internal temperature around the 3-hour mark to prevent overcooking.
4. The internal temperature of the pork chops should reach at least 145°F (63°C) when measured with an instant-read meat thermometer inserted into the thickest part of the chop.

Step 5: Thicken the Glaze (Optional)

1. Once cooking is complete, remove the pork chops from the slow cooker and transfer them to a serving platter; cover loosely with foil to rest for 5 minutes.
2. To transform the leftover pot juices into a thick glaze, switch the slow cooker to High (or transfer the liquid to a small saucepan on the stove). Stir in a cornstarch slurry (1 tablespoon cornstarch whisked with 1 tablespoon cold water) and simmer uncovered for 5 to 7 minutes until the liquid thickens into a glossy, sweet syrup. Spoon the warm sauce generously over the rested pork chops before serving.

Nutrition

Calories: ~ 320 kcal · Protein: ~ 32 g · Fat: ~ 8 g · Carbohydrates: ~ 28 g Dietary · Saturated Fat: ~ 2.5 g · Fiber: 0 g · Sugar: ~ 26 g · Sodium: ~ 580 mg