Bone-in or boneless pork chops both work, although thicker chops generally stay juicier during slow cooking.
How to Make Them
1. Season the Pork
Pat the pork chops dry, then season both sides with paprika, black pepper, and a little salt. Keep the salt light because soy sauce already contributes plenty.
2. Make the Brown Sugar Sauce
In a small bowl, combine:
½ cup brown sugar + ¼ cup soy sauce + 2 minced garlic cloves.
Stir until well combined.
3. Add Everything to the Slow Cooker
Arrange the pork chops in the slow cooker and pour the brown sugar mixture over them, coating each piece.
4. Cook Until Tender
Cover and cook approximately:
- LOW: 6–8 hours
- HIGH: 3–4 hours
The pork should reach at least 145°F (63°C) internally.
Thicker chops are preferable, as thin pork chops can become dry when cooked for several hours.
5. Make a Thicker Glaze
For a richer, stickier sauce, remove the cooked pork chops and pour the cooking liquid into a saucepan.
Simmer for 5–10 minutes until reduced.
Alternatively, mix 1 tbsp cornstarch + 2 tbsp cold water, stir it into the sauce, and cook briefly until thickened.
Spoon the finished glaze generously over the pork.
Easy Variations
For a little heat, add red pepper flakes or cayenne. Fresh rosemary or thyme can make the sauce more savory, while sliced apples added around the pork work particularly well with the brown sugar glaze.
Serve with mashed potatoes, rice, roasted potatoes, or vegetables to soak up the sauce.
Simple, Sweet and Savory
The appeal of these pork chops is the contrast: salty soy sauce and garlic balance the sweetness of brown sugar while slow cooking produces tender meat and plenty of flavorful juices.
It’s an easy comfort-food dinner that requires very little active cooking—prepare everything, switch on the slow cooker, and let it do the work.