Step 1: Choose the Right Pork Chops
Bone-in pork chops are best. The bone adds flavor and prevents the meat from drying out. Look for chops about 1-inch thick. Thin chops will overcook; thick chops need more time.
Pro tip: If your chops are frozen, thaw them completely before cooking.
Step 2: Make the Sauce
In a small bowl, whisk together the brown sugar, Italian dressing, and soy sauce. If you’re adding garlic, ginger, or red pepper flakes, add them now.
Pro tip: Taste the sauce. It should be sweet, tangy, and salty. Adjust to your preference.
Step 3: Layer the Pork Chops
Place the pork chops in the bottom of your slow cooker in a single layer. Overlap slightly if needed, but try not to stack them.
Step 4: Pour the Sauce
Pour the sauce over the pork chops. Make sure each chop is coated. Use a spoon to spread the sauce if needed.
Step 5: Cook Low and Slow
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Why low is better: Low heat gently breaks down the connective tissue, resulting in more tender, flavorful pork chops.
Step 6: Check for Doneness
At 6 hours (on low), check the pork chops. They should be fork-tender (easily pierced with a fork) and the internal temperature should be 145°F (63°C).
Pro tip: Don’t overcook. Overcooked pork chops, even in a slow cooker, can become dry and stringy.
Step 7: Thicken the Sauce (Optional)
The sauce will be thin straight from the slow cooker (the pork chops release moisture). If you want a thicker, stickier glaze:
Remove the pork chops to a plate.
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water.
Whisk the cornstarch mixture into the slow cooker sauce.
Cook on HIGH for 15-20 minutes, uncovered, until thickened.
Return the pork chops to the slow cooker to warm through.
Step 8: Serve
Serve the pork chops with the sauce spooned over the top. Pair with rice, mashed potatoes, or roasted vegetables to soak up every drop of that delicious glaze.
My Dad’s Tips (Passed Down to Me)
Don’t skip the bone. Boneless pork chops work, but they’re not as flavorful or juicy. The bone is worth it.
Use low-sodium soy sauce. Regular soy sauce plus Italian dressing can be overwhelmingly salty. Low-sodium gives you control.
Don’t overcrowd the slow cooker. If you’re doubling the recipe, use two slow cookers or cook in batches. Overcrowding leads to uneven cooking.
Let the pork chops rest. After cooking, let them sit in the warm sauce for 5-10 minutes before serving. This allows the juices to redistribute.
Save the sauce. Leftover sauce is incredible over rice, noodles, or roasted vegetables. Don’t throw it away.
Fun Variations (Once You’ve Mastered the Original)
Garlic Ginger Pork Chops – Add 2 cloves minced garlic and 1 teaspoon fresh grated ginger to the sauce.
Spicy Brown Sugar Pork Chops – Add ¼ teaspoon red pepper flakes and 1 teaspoon sriracha to the sauce.
Honey Soy Pork Chops – Replace brown sugar with ¼ cup honey. Reduce Italian dressing to ¼ cup. Add 1 tablespoon rice vinegar.
Orange Brown Sugar Pork Chops – Add ¼ cup orange juice and 1 teaspoon orange zest to the sauce. Replace Italian dressing with ¼ cup olive oil + 2 tablespoons red wine vinegar.
Pineapple Brown Sugar Pork Chops – Add ½ cup crushed pineapple (drained) to the sauce. The sweetness complements the pork beautifully.
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