Prep time: 10 minutes
Cook time: 4 to 6 hours on LOW (or 2½ to 3½ hours on HIGH)
Finishing time: 10 to 15 minutes
Total time: about 4½ to 6½ hours
Servings: 4 to 6
Course: Dinner
Cuisine: American
Method: Slow cooker / Crockpot
Equipment
- 6-quart slow cooker (oval fits the chops best)
- Small bowl and whisk, for mixing the sauce
- Instant-read meat thermometer
- Small saucepan (for thickening the glaze)
- Tongs and a wide spatula
- Pastry brush (optional)
Ingredients
For the pork chops
- 4 to 6 thick-cut bone-in pork chops, 1 to 1½ inches thick (about 3 lb / 1.4 kg)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, for color and smokiness)
- 1 tbsp olive oil, for searing (optional)
For the glaze
- ½ cup (100 g) packed brown sugar
- ⅓ cup (80 ml) honey
- ⅓ cup (80 ml) low-sodium soy sauce
- ¼ cup (60 ml) ketchup
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp ground ginger or 1 tbsp fresh grated ginger
- ½ cup (120 ml) chicken broth or water
For thickening and serving
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- Chopped green onions or parsley
- Sesame seeds (optional)
Optional extras
- ½ cup diced onion, spread under the chops
- 1 tsp red pepper flakes, for heat
- 1 tbsp Dijon mustard, stirred into the glaze for tang
Instructions
1. Season the chops. Pat the pork chops dry with paper towels. Mix the salt, pepper, garlic powder, and paprika, and rub it evenly over both sides of each chop.
2. Sear (optional but recommended). Heat the olive oil in a large skillet over medium-high heat. Brown the chops for 2 minutes per side, working in batches so you don’t crowd the pan. This builds a deeper flavor and a better color, similar to the browned edges in the photo. It’s optional, since the chops cook through in the slow cooker either way.
3. Make the glaze. In a bowl, whisk together the brown sugar, honey, soy sauce, ketchup, vinegar, garlic, Worcestershire, ginger, and broth until the sugar dissolves. Taste it. It should be sweet, salty, and tangy.
4. Arrange the chops. Place the optional diced onion on the bottom of the slow cooker. Lay the chops on top in a single layer, overlapping slightly at the edges if needed.
5. Add the glaze. Pour about two-thirds of the glaze over the chops, turning them to coat both sides. Save the remaining third in the refrigerator for the finishing step.
6. Cover and cook. Put the lid on and cook on LOW for 4 to 6 hours, or on HIGH for 2½ to 3½ hours, until the pork reaches at least 145°F (63°C) at the thickest part. For the very tender, shreddable texture in the photo, cook closer to 6 hours on LOW, until the meat pulls away from the bone.
Tip: Start checking at the 4-hour mark. Bone-in chops stay juicy for longer than boneless, but all pork chops dry out if overcooked.
7. Make the sticky glaze. Carefully lift the chops onto a plate and tent with foil. Pour the cooking liquid into a small saucepan, add the reserved glaze, and bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 3 to 5 minutes, until the sauce is thick, dark, and glossy.
Tip: The liquid in the slow cooker will be thin, since the pork releases juices. Reducing it on the stove is what produces the syrupy glaze in the photo.
8. Glaze the chops. Return the chops to the slow cooker or place them on a foil-lined baking sheet. Spoon or