These Crockpot Brown Sugar Pork Chops are one of those set-it-and-forget-it meals that turns out crazy good every single time.
They’re tender, juicy, sweet, and savory all at once—like comfort food on a plate. If you love a good pork chop that’s fall-apart soft and packed with flavor, you’re in for a treat.
This one has that perfect mix of brown sugar, garlic, and a savory broth that cooks low and slow until everything melts together beautifully.
Why I Love This Recipe
This recipe brings back memories of chilly Sundays when dinner cooked slowly in the background while we relaxed. I’d walk into the kitchen and the smell of sweet, garlicky pork would hit me right away. It tastes like something you worked really hard on—but it basically cooks itself.
- It’s made in one pot (hello, fewer dishes!)
- The pork is tender and full of flavor
- You only need a few pantry ingredients
- Perfect for busy weekdays or slow weekends
What You’ll Need
- 4 boneless pork chops (about 1-inch thick)
- ½ cup brown sugar, packed
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh parsley, chopped (optional, for garnish)
Pro Tips
- Brown the pork chops first for extra flavor—it locks in the juices.
- Slice the onion thin so it softens into the sauce.
- Don’t skip the cornstarch slurry at the end—it thickens the sauce perfectly.
- Use boneless pork chops so they cook evenly in the slow cooker.
- If you like more sauce, double the broth, brown sugar, and seasonings.
Tools You’ll Need
- Crockpot (black oval style)
- Medium skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Small mixing bowl
- Tongs or spatula
- Whisk
Substitutions and Variations
- Swap pork chops for boneless chicken thighs
- Use honey instead of brown sugar for a milder sweetness
- Add sliced apples for a fall twist
- Use beef broth instead of chicken broth for a deeper flavor
- Sprinkle red pepper flakes for a little heat
Make Ahead Tips
You can mix the brown sugar spice rub and slice the onions the night before. Store in the fridge and in the morning, just brown the chops (if using that step) and toss everything into the crockpot.
Cooking Time and Servings
- Cook time: 6–7 hours on low, or 3–4 hours on high
- Servings: 4
Recipe + Instructions
Step 1: Make the Brown Sugar Spice Rub
In a small bowl, mix together:
- ½ cup brown sugar (packed)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Step 2: Rub the Pork Chops
Take 4 boneless pork chops and rub the spice mix all over both sides of each chop.
Step 3: Brown the Pork Chops (optional but tasty)
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes on each side until golden brown.
Step 4: Add Sliced Onion to Crockpot
Place 1 thinly sliced onion in the bottom of the crockpot.
Step 5: Add Pork Chops on Top
Layer the browned (or raw) pork chops on top of the onions in the crockpot.
Step 6: Pour in the Broth
Pour 1 cup of chicken broth around the pork chops (not on top).
Step 7: Slow Cook
Cover and cook on low for 6–7 hours, or high for 3–4 hours, until pork is tender.
Step 8: Thicken the Sauce
In a small bowl, mix 1 tablespoon cornstarch + 1 tablespoon water. Stir into the crockpot during the last 20 minutes of cooking.
Step 9: Serve and Garnish
Use tongs to serve pork chops onto a plate. Spoon sauce over top. Sprinkle with chopped parsley (optional).
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat gently in the microwave or on the stovetop with a splash of broth
- Can freeze for up to 2 months—just thaw overnight before reheating
Macros Information (Per Serving – Approximate)
- Calories: 350
- Protein: 28g
- Carbs: 14g
- Fat: 20g
- Fiber: 0g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Slow cooking helps break down the connective tissue in the pork, making it super tender without drying it out. The brown sugar caramelizes and enhances the savory flavors of the pork, while the acid and salt in the broth help balance the sweetness. Cornstarch at the end helps create a silky, spoon-coating sauce.
Common Mistakes
- Skipping the browning step: Adds a lot of flavor and texture
- Pouring broth directly over the pork: This can wash off the seasoning
- Not checking doneness: Overcooked pork can still dry out, even in a slow cooker
- Using bone-in chops: They don’t cook as evenly in this recipe
What to Serve With
- Creamy mashed potatoes or garlic mashed cauliflower
- Steamed green beans or roasted carrots
- Crusty bread to soak up the sauce
- A simple side salad with vinaigrette
FAQ
Can I use bone-in pork chops?
Yes, but increase cook time slightly and make sure they’re fully cooked and tender.
Can I skip the cornstarch?
You can, but the sauce will be thinner.
Can I double the recipe?
Yes, just make sure your crockpot is large enough and don’t stack the chops too high.
Is it sweet?
It has a mild sweetness from the brown sugar, balanced by the savory broth and onions.
Final Thoughts
This Crockpot Brown Sugar Pork Chops recipe is one of those no-fuss, full-flavor meals that you’ll want to make again and again. It’s perfect for busy days or cozy nights. If you try it, drop a comment below and let me know how it turned out—or if you have any questions!