These Crockpot Brown Sugar Pork Chops are sweet, savory, tender, and full of flavor. The slow cooker does most of the work, and the brown sugar sauce turns rich and glossy as the pork cooks. It is the kind of simple dinner that smells amazing long before it is time to eat.
Makes: 4 servings
Prep time: 10 minutes
Cook time: 2 1/2–3 1/2 hours on LOW
Total time: About 2 hours 40 minutes–3 hours 40 minutes
Why I Love This Recipe
Here is what makes this recipe a favorite:
- It needs only about 10 minutes of prep.
- The sauce is sweet, savory, and garlicky.
- There is no need to brown the pork first.
- Everything cooks in one crockpot.
- The sauce thickens right in the crockpot.
- It uses simple ingredients that are easy to find.
What You’ll Need
- 4 boneless pork chops, about 1 inch thick, about 6 ounces each
- 1/2 cup packed light brown sugar
- 1/2 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Recipe and Instructions
Step 1: Add the Pork Chops
Place 4 boneless pork chops, about 1 inch thick and about 6 ounces each, in the bottom of a black oval crockpot. Keep them in a mostly even layer. A little overlap is fine if needed.
Step 2: Mix the Brown Sugar Sauce
In a small bowl, whisk together 1/2 cup packed light brown sugar, 1/2 cup low-sodium chicken broth, 3 tablespoons low-sodium soy sauce, 1 tablespoon Worcestershire sauce, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Whisk until the brown sugar starts to dissolve and the mixture looks smooth.
Step 3: Pour the Sauce Over the Pork
Pour all of the brown sugar sauce from Step 2 over the 4 raw pork chops. Use a spoon to spread the sauce so the top of each chop gets coated.
Step 4: Slow Cook the Pork Chops
Cover the crockpot and cook on LOW for 2 1/2 to 3 1/2 hours. Start checking early because pork chops can dry out when cooked too long. The pork is ready when the thickest part reaches 145°F (63°C). Let it rest for at least 3 minutes before serving.
Step 5: Thicken the Sauce
Move the cooked pork chops to a plate and keep them warm. In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon cold water until completely smooth. Stir this slurry into the hot brown sugar cooking liquid in the crockpot. Cover and cook on HIGH for about 10–15 minutes, or until the sauce thickens.
Step 6: Coat and Serve
Return the 4 cooked pork chops to the crockpot and spoon the thickened brown sugar sauce over them. Transfer them to a large round white serving plate, spoon more sauce over the top, and serve warm.
Why This Recipe Works (Quick Science)
Pork chops are lean, so they do not need a full day in the crockpot. Cooking them on LOW for a shorter time helps them stay juicy instead of becoming dry and stringy.
Brown sugar dissolves into the broth and seasonings as everything heats. Soy sauce and Worcestershire sauce add salt and savory flavor, which helps balance the sweetness.
The sauce can still be thin when the pork finishes cooking because the crockpot traps moisture. Cornstarch fixes that. When cornstarch is mixed with cold water and then heated in the cooking liquid, its starch granules swell and thicken the sauce.
For food safety, cook whole cuts of pork to at least 145°F (63°C) in the thickest part, followed by at least a 3-minute rest.
Pro Tips
- Use thick chops. Pork chops about 1 inch thick are less likely to dry out than very thin chops.
- Check them early. Slow cookers vary. Begin checking the pork around the 2 1/2-hour mark.
- Use a thermometer. Temperature gives you a much better answer than cutting into a chop to see if it is done.
- Do not skip the cold water. Mixing cornstarch directly into hot sauce can make little lumps.
- Taste before adding more salt. Soy sauce and Worcestershire sauce already bring plenty of salty flavor.
Tools You’ll Need
- Black oval crockpot, about 5 to 6 quarts
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Whisk
- Spoon
- Instant-read meat thermometer
- Large round serving plate
Substitutions and Variations
- Bone-in pork chops: These work too. Cooking time can vary, so rely on the internal temperature.
- Dark brown sugar: Use the same amount for a deeper molasses flavor.
- Regular soy sauce: It works, but the finished sauce will be saltier. You may want to leave out the 1/4 teaspoon salt.
- Garlic powder: Replace 3 garlic cloves with about 3/4 teaspoon garlic powder.
- Regular paprika: Use it in place of smoked paprika for a milder flavor.
- A little heat: Add 1/4 teaspoon crushed red pepper flakes to the sauce.
Common Mistakes
- Cooking the pork all day: Pork chops are much leaner than pork shoulder. Too much cooking can make them dry.
- Using very thin pork chops: Thin chops cook quickly and are easier to overcook.
- Guessing when they are done: Check the center with an instant-read thermometer.
- Adding dry cornstarch to the sauce: Always mix the cornstarch with cold water first.
- Using hot water for the slurry: Cold water helps the cornstarch mix smoothly before it hits the hot sauce.
- Adding too much salt: Remember that soy sauce and Worcestershire sauce already contain salt.
What to Serve With
These pork chops have plenty of sauce, so they are great with a side that can soak it up.
- Mashed potatoes
- Steamed white rice
- Egg noodles
- Roasted potatoes
- Green beans
- Steamed broccoli
- Roasted carrots
- Simple green salad
- Dinner rolls
Make-Ahead Tips
You can mix the brown sugar sauce up to 24 hours ahead. Cover it and keep it in the refrigerator. Give it a good whisk before pouring it over the pork.
For food safety, keep the raw pork refrigerated separately until you are ready to cook. Do not leave raw pork sitting in an unplugged crockpot.
Leftovers and Storage
Let leftovers cool, then place the pork and sauce in an airtight container. Refrigerate for up to 3–4 days.
Reheat the pork gently with some of its sauce so it stays moist. You can use the microwave in short bursts or warm it in a covered skillet over low heat.
For longer storage, freeze the cooked pork and sauce in a freezer-safe container for about 2–3 months. Thaw it overnight in the refrigerator before reheating.
Macros Information
Approximate nutrition per serving, based on 4 servings and using 6-ounce boneless pork chops:
- Calories: about 430
- Protein: about 43 g
- Carbohydrates: about 30 g
- Fat: about 14 g
- Sugar: about 27 g
These numbers are estimates. The exact macros will change with the size and fat content of your pork chops, the brands you use, and how much sauce is eaten.
FAQ
Q: Can I use frozen pork chops?
A: Thaw the pork chops completely in the refrigerator before putting them in the slow cooker. This helps them cook more safely and evenly.
Q: Can I cook these on HIGH?
A: LOW is the better choice because pork chops can dry out quickly. If you need to use HIGH, begin checking the temperature much sooner and stop cooking once the pork reaches 145°F in the thickest part.
Q: Do I need to sear the pork chops first?
A: No. Searing can add extra browned flavor, but it is not needed for this recipe.
Q: Why are my pork chops dry?
A: They most likely cooked too long. Slow cookers vary, so begin checking early and use an instant-read thermometer.
Q: Why is my sauce watery?
A: Slow cookers trap steam, so the sauce does not reduce much. The cornstarch slurry at the end is what gives this sauce its thicker texture.
Q: Can I leave out the brown sugar?
A: Brown sugar is a main part of this recipe’s flavor and sauce. You can reduce it, but the finished dish will be less sweet and the sauce will taste different.
Q: Can I double the recipe?
A: Yes, if your crockpot is large enough to hold the pork without packing it too tightly. Keep the sauce ingredients in the same proportions. The cooking time may vary, so check the pork with a thermometer instead of relying only on the clock.