I can’t get over how these Slow Cooker Brown Sugar Garlic Pork Chops turn out so juicy inside with caramelized, crispy edges. Sweet, savory, garlicky, and irresistible, this is the kind of dinner that disappears fast.
I’m obsessed with these Slow Cooker Brown Sugar Garlic Pork Chops because I get that sticky, sweet-savory bite without babysitting dinner. The brown sugar clings to every edge, the garlic hits hard, and the pork stays juicy enough that I keep “tasting” it before it even lands on my plate.
But the best part is that contrast: tender inside, crisped-up edges, saucy bits, and that deep caramel flavor that makes plain pork chops feel craveable. No fuss.
Just big flavor, glossy sauce, and the kind of dinner I think about again the next day. And yes, I always want extra.
Ingredients
- Bone-in pork chops stay juicy and give you that hearty, dinner-table protein.
- Brown sugar melts into the sauce, making everything sweet, sticky, and cozy.
- Garlic brings the bold, savory kick that keeps it from tasting flat.
- Thin onion slices soften down and add a little natural sweetness.
- Soy sauce adds salty depth, so the pork tastes rich, not boring.
- Ketchup sounds simple, but it gives tang, color, and a saucy finish.
- Worcestershire sauce adds that “what’s in this?” savory little punch.
- Chicken broth keeps things moist and helps build the slow cooker sauce.
- Salt and black pepper keep the flavors sharp and balanced.
- Olive oil helps brown the chops first, if you’re feeling extra.
- Cornstarch and cold water thicken the sauce into a glossy spoon-over situation.
- Plus, parsley adds a fresh pop so the plate doesn’t look sleepy.
Ingredient Quantities
- 4 bone in pork chops, about 1 to 1 1/2 inches thick (about 2 to 2 1/2 pounds total)
- 1/2 cup packed brown sugar
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 cup low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for searing, optional)
- 1 tablespoon cornstarch (for thickening, optional)
- 1 tablespoon cold water (to make cornstarch slurry, optional)
- 2 tablespoons chopped fresh parsley for garnish, optional
How to Make this
1. Pat pork chops dry and season both sides with salt and freshly ground black pepper.
2. If searing is desired for extra flavor and crispiness, heat olive oil in a large skillet over medium-high heat and brown chops 2 to 3 minutes per side until golden; transfer to a plate.
3. In a bowl, stir together brown sugar, minced garlic, soy sauce, ketchup, Worcestershire sauce, and chicken broth until the brown sugar dissolves.
4. Place the sliced onion in the bottom of the slow cooker and arrange pork chops on top of the onions in a single layer.
5. Pour the brown sugar garlic sauce evenly over the pork chops and onions.
6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until pork reaches an internal temperature of 145 F and is tender.
7. For a thicker sauce, remove pork chops to a serving platter and set slow cooker to HIGH. In a small bowl, mix cornstarch with cold water to make a slurry, then stir the slurry into the hot sauce and cook 10 to 15 minutes until thickened.
8. Return pork chops to the sauce briefly to coat, or spoon the thickened sauce over them when serving.
9. Garnish with chopped fresh parsley if desired and serve immediately.
Equipment Needed
1. Chef knife
2. Cutting board
3. Measuring cups and spoons
4. Large skillet (for optional searing)
5. Slow cooker
6. Mixing bowls (one large, one small)
7. Tongs or spatula
8. Meat thermometer
9. Whisk or fork (for cornstarch slurry)
FAQ
Slow Cooker Brown Sugar Garlic Pork Chops Recipe Substitutions and Variations
- Brown sugar: use packed light or dark brown sugar, or substitute 1/2 cup granulated sugar plus 1 tablespoon molasses for similar moisture and flavor.
- Soy sauce: swap with low sodium tamari for gluten free option, or use coconut aminos for a milder, slightly sweeter gluten free substitute.
- Ketchup: replace with equal parts tomato sauce mixed with 1 teaspoon vinegar and 1 teaspoon sugar, or use 1/4 cup barbecue sauce for a smokier profile.
- Cornstarch (for thickening): use 1 1/2 tablespoons arrowroot powder, or use 2 tablespoons all purpose flour mixed into a slurry with cold water to avoid lumps.
Pro Tips
• Use a meat thermometer and pull the chops at 145 F, then let them rest for 5 to 10 minutes before serving. The carryover heat finishes cooking and keeps the meat juicy.
• If you have time, sear the chops in a hot skillet first to build flavor. Browning creates those caramelized bits that make the sauce taste deeper.
• Taste the sauce before thickening. If it is too sweet from the brown sugar and ketchup, brighten it with a splash of apple cider vinegar or a squeeze of lemon juice; add a little soy sauce if it needs more savory balance.
• When thickening with cornstarch, mix it thoroughly with cold water into a smooth slurry and whisk it into the hot sauce gradually while the cooker is on high. Cook until it reaches your desired consistency, keeping an eye so it does not go too gloopy.
Slow Cooker Brown Sugar Garlic Pork Chops Recipe
I can’t get over how these Slow Cooker Brown Sugar Garlic Pork Chops turn out so juicy inside with caramelized, crispy edges. Sweet, savory, garlicky, and irresistible, this is the kind of dinner that disappears fast.
4
servings
520
kcal
Equipment: 1. Chef knife
2. Cutting board
3. Measuring cups and spoons
4. Large skillet (for optional searing)
5. Slow cooker
6. Mixing bowls (one large, one small)
7. Tongs or spatula
8. Meat thermometer
9. Whisk or fork (for cornstarch slurry)
Ingredients
-
4 bone in pork chops, about 1 to 1 1/2 inches thick (about 2 to 2 1/2 pounds total)
-
1/2 cup packed brown sugar
-
4 garlic cloves, minced
-
1 small onion, thinly sliced
-
1/4 cup soy sauce
-
1/4 cup ketchup
-
1 tablespoon Worcestershire sauce
-
1/2 cup low sodium chicken broth
-
1 teaspoon salt
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon olive oil (for searing, optional)
-
1 tablespoon cornstarch (for thickening, optional)
-
1 tablespoon cold water (to make cornstarch slurry, optional)
-
2 tablespoons chopped fresh parsley for garnish, optional
Directions
- Pat pork chops dry and season both sides with salt and freshly ground black pepper.
- If searing is desired for extra flavor and crispiness, heat olive oil in a large skillet over medium-high heat and brown chops 2 to 3 minutes per side until golden; transfer to a plate.
- In a bowl, stir together brown sugar, minced garlic, soy sauce, ketchup, Worcestershire sauce, and chicken broth until the brown sugar dissolves.
- Place the sliced onion in the bottom of the slow cooker and arrange pork chops on top of the onions in a single layer.
- Pour the brown sugar garlic sauce evenly over the pork chops and onions.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until pork reaches an internal temperature of 145 F and is tender.
- For a thicker sauce, remove pork chops to a serving platter and set slow cooker to HIGH. In a small bowl, mix cornstarch with cold water to make a slurry, then stir the slurry into the hot sauce and cook 10 to 15 minutes until thickened.
- Return pork chops to the sauce briefly to coat, or spoon the thickened sauce over them when serving.
- Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 280g
- Total number of serves: 4
- Calories: 520kcal
- Fat: 30g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 120mg
- Sodium: 930mg
- Potassium: 450mg
- Carbohydrates: 40g
- Fiber: 1.5g
- Sugar: 30g
- Protein: 45g
- Vitamin A: 200IU
- Vitamin C: 3mg
- Calcium: 50mg
- Iron: 2.5mg
