Slow Cooker BBQ Pork Chops

A beginner-friendly recipe for tender, fork-tender pork chops cooked in a rich barbecue braising sauce. The dish is designed to be moist and flavorful, with the bone-in cuts retaining moisture during the long cooking process.

Ingredients

• 4 thick-cut bone-in pork chops (about 1 inch thick)
• 1.5 cups barbecue sauce (sweet, smoky, or spicy)
• 1 large yellow onion, peeled and sliced into thick rounds or rings
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1/4 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• Fresh parsley or chives, finely chopped, for garnish

Instructions

1. Lightly coat the interior of the slow cooker crock with non-stick cooking spray or oil. Arrange the sliced yellow onions in an even layer across the bottom of the slow cooker.
2. Pat the pork chops dry with paper towels. Season both sides generously with smoked paprika, salt, and black pepper, rubbing the spices into the meat.
3. Place the seasoned pork chops directly on top of the bed of sliced onions, overlapping them slightly if necessary to fit in a single layer.
4. In a medium mixing bowl, whisk together the barbecue sauce, chicken broth, Worcestershire sauce, apple cider vinegar, and minced garlic until thoroughly blended.
5. Pour the prepared barbecue mixture evenly over and around the pork chops, ensuring every chop is thoroughly coated. Scatter any remaining onion pieces over the top.
6. Secure the lid tightly. Cook on LOW heat for 5 to 6 hours, or on HIGH heat for 3 to 4 hours, until the meat is exceptionally tender, pulls away from the bone, and reaches an internal temperature of 145°F (63°C).
7. Optional: To thicken the sauce, remove the chops and tent with foil. Pour the remaining juices into a saucepan and simmer over medium-high heat for 5 to 10 minutes until reduced. Spoon the glaze over the chops and garnish with chopped fresh parsley.

Notes

Always opt for thick-cut, bone-in pork chops to prevent drying out. Avoid overcooking by sticking to the 4 to 6-hour window. Serve with sides like creamy garlic mashed potatoes, roasted sweet potato wedges, mac and cheese, or coleslaw. Nutritional info per serving: 380 kcal, 14g fat, 32g carbs, 31g protein.