Slow Cooker Sticky Glazed Pork Chops

Description

Slow Cooker Sticky Glazed Pork Chops are tender, juicy, and coated in a rich, glossy sauce that becomes wonderfully sticky as the pork slowly cooks. The combination of brown sugar, soy sauce, ketchup, Worcestershire sauce, garlic, and seasonings creates a sweet, savory, slightly tangy glaze that soaks into the pork chops while they cook. This recipe is perfect for busy weeknights because the slow cooker does most of the work. Bone-in pork chops work especially well because they stay flavorful and tender during slow cooking. Serve these delicious chops with mashed potatoes, rice, roasted vegetables, green beans, or a crisp side salad to turn them into a satisfying family dinner.

Ingredients For the Pork Chops

4 bone-in pork chops, about ¾–1 inch thick
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon onion powder
1 tablespoon olive oil

For the Sticky Glaze

½ cup packed brown sugar
¼ cup ketchup
3 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional

For Finishing

1 tablespoon fresh parsley, chopped
Extra black pepper, optional

Step-by-Step Instructions

1. Pat the pork chops dry with paper towels. Removing excess moisture helps the seasoning stick and improves the flavor of the finished pork.
2. In a small bowl, combine the salt, black pepper, garlic powder, smoked paprika, and onion powder. Rub the seasoning evenly over both sides of each pork chop.
3. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for about 2 minutes per side, just until they develop a light golden-brown crust. This step is optional but gives the pork a deeper roasted flavor.
4. Arrange the seared pork chops in the bottom of a 6-quart slow cooker. Place them in a single layer whenever possible.
5. In a medium bowl, whisk together the brown sugar, ketchup, soy sauce, Worcestershire sauce, apple cider vinegar, honey, minced garlic, Dijon mustard, smoked paprika, black pepper, and optional red pepper flakes.
6. Pour the glaze evenly over the pork chops. Use a spoon or silicone brush to spread the sauce across the tops so every chop is generously coated.
7. Cover the slow cooker with its lid and cook on LOW for approximately 4–5 hours or until the pork is tender and reaches a safe internal temperature of 145°F (63°C), followed by a short resting period. Cooking time can vary depending on the thickness of the chops and your slow cooker.
8. During cooking, avoid lifting the lid unnecessarily. Keeping the slow cooker covered helps maintain a steady temperature and moisture.
9. When the pork is finished, carefully remove the chops and place them on a clean serving plate. Let them rest for about 5 minutes.
10. Stir the remaining sauce in the slow cooker. If you want a thicker, stickier glaze, transfer the sauce to a small saucepan and simmer it over medium heat for several minutes until slightly reduced. Do not taste sauce that has contacted raw pork unless it has been thoroughly cooked.
11. Spoon the thickened glaze generously over the pork chops.
12. Garnish with fresh chopped parsley and a little freshly cracked black pepper.
13. Serve immediately with mashed potatoes, steamed rice, roasted potatoes, green beans, broccoli, or your favorite vegetables.

Tips & Notes

Choose pork chops that are similar in thickness so they cook evenly. Bone-in chops are ideal for this recipe because they tend to remain flavorful and juicy.
Searing the pork before adding it to the slow cooker is optional, but it creates a more developed savory flavor and gives the finished chops a beautiful browned surface.
Do not add excessive liquid to the slow cooker. The pork releases some moisture as it cooks, and the glaze is designed to become concentrated and flavorful.
If you prefer a sweeter glaze, add an extra tablespoon of honey or brown sugar.
For more heat, add additional red pepper flakes or a small pinch of cayenne pepper.
For a deeper garlic flavor, add one extra minced garlic clove to the sauce.
The glaze can be prepared ahead of time and refrigerated in a covered container until ready to use.
Avoid overcooking pork chops because they can become dry. Use an instant-read thermometer to check the thickest part of the meat.
Let the pork rest briefly after cooking so the juices can redistribute before serving.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a spoonful of sauce or broth to help maintain moisture.

Q&A

Can I use boneless pork chops?
Yes. Boneless pork chops can be used, but they may cook faster than bone-in chops. Check their temperature early to prevent overcooking.
Can I skip searing?
Absolutely. The pork chops can go directly into the slow cooker after seasoning. Searing simply adds extra browned flavor.
Can I make the glaze less sweet?
Yes. Reduce the brown sugar or honey slightly and increase the Worcestershire sauce or apple cider vinegar for a more savory-tangy flavor.
What temperature should pork chops reach?
The thickest portion should reach 145°F (63°C), followed by a short rest.
Can I use thick pork chops?
Yes. Thick chops work well, but they may require additional cooking time. Always check the internal temperature rather than relying only on the clock.
What should I serve with sticky glazed pork chops?
Creamy mashed potatoes, rice, roasted potatoes, green beans, carrots, corn, broccoli, or a simple green salad all pair beautifully with the sweet and savory glaze.

Servings

This recipe makes approximately 4 servings, with one pork chop and plenty of sticky glaze per serving.

Nutrition

Approximate nutrition per serving: 470 calories, 39g protein, 32g carbohydrates, 22g fat, 1g fiber, 20g sugar, and 760mg sodium. Nutrition values are estimates and can vary depending on pork chop size, the amount of glaze consumed, and the specific brands of ingredients used.