Crockpot Brown Sugar Garlic Pork Chops

Crockpot Brown Sugar Garlic Pork Chops

This crockpot brown sugar garlic pork chops recipe delivers tender, flavorful meat with a rich, glossy glaze that comes together effortlessly. Perfect for busy weeknights, this dish requires minimal prep work but tastes like you spent hours in the kitchen. The combination of sweet brown sugar, savory soy sauce, and aromatic garlic creates an irresistible Asian-inspired sauce that coats each juicy pork chop.

Ingredients

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

Instructions

1. In a small bowl, whisk together brown sugar, soy sauce, minced garlic, apple cider vinegar, Dijon mustard, black pepper, salt, and chicken broth.
2. Place pork chops in the crockpot and pour the glaze mixture over them.
3. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until pork reaches an internal temperature of 145 degrees Fahrenheit.
4. In a small bowl, mix cornstarch and water to make a slurry.
5. Remove pork chops from the crockpot and set aside. Turn crockpot to high, stir in the cornstarch mixture, and cook uncovered for 15 to 20 minutes until the sauce thickens.
6. Return pork chops to the crockpot and coat with the thickened glaze. Serve hot.

Practical Tips

Enhance the flavor: For extra depth, sear the pork chops in a hot skillet for 2 minutes per side before adding them to the crockpot. This creates a golden crust that adds complexity to the final dish.

Avoid overcooking: Use a meat thermometer to check that pork reaches exactly 145 degrees Fahrenheit. Overcooking can make the meat dry, so monitor the internal temperature carefully.

Thicken the sauce properly: Make sure to mix the cornstarch slurry thoroughly before adding it to the hot liquid to prevent lumps and ensure an even, silky glaze.

How to Store It

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. You can also freeze the dish for up to 2 months; thaw overnight in the refrigerator before reheating.

Common Questions

Can I use bone-in pork chops? Yes, bone-in pork chops work well in this recipe. They may take slightly longer to cook, so check the internal temperature at the 4-hour mark on low heat.

What should I serve with these pork chops? These pair beautifully with steamed rice, mashed potatoes, or roasted vegetables. The flavorful glaze complements starchy sides perfectly.

Can I double this recipe? Absolutely. Simply double all ingredients and use a larger crockpot. The cooking time should remain the same, but check for doneness a bit earlier when cooking larger batches.