I just made Slow Cooker Pork Chops that stay unbelievably juicy inside with a crispy edge and a punchy brown sugar garlic crust you’ll want every week.
I adore these slow cooker brown sugar garlic pork chops because they hit that sweet and savory spot I actually crave after a long day. I love the way brown sugar and garlic cling to the meat, making each bite juicy with a slightly crisp edge that surprises me every time.
I’m obsessed with how this sits perfectly in the rotation with Slow Cooker Pork Chops and Easy Crockpot Dinners when I have zero patience but still want something impressive. Seriously.
It feels effortless and actually tastes like I bothered. Big flavor, no drama.
I want this for dinner now.
Ingredients
- Bone-in pork chops: hearty protein, keeps things juicy and real.
- Brown sugar: sweet caramel notes that’ll balance the garlic.
- Garlic: punchy and aromatic, it’s the dish’s backbone.
- Kosher salt: brings out meatiness, makes flavors pop.
- Black pepper: a little heat, nothing overpowering.
- Onion powder: mellow onion flavor without chopping drama.
- Chicken broth: adds savory depth and keeps chops moist.
- Worcestershire sauce: tangy umami kick, kind of magic.
- Olive oil: searing help if you want extra brown crust.
- Cornstarch and cold water: thickens the pan sauce, makes it cling.
- Fresh parsley: bright herb finish, it freshens each bite.
Ingredient Quantities
- 4 bone-in pork chops (about 1 to 1 1/4 inches thick, roughly 1.5 to 2 lb total)
- 1/2 cup packed brown sugar
- 3 garlic cloves, minced (about 1 1/2 tsp if using pre-minced)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp onion powder
- 1/2 cup low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil (optional, for searing before slow cooking)
- 1 tbsp cornstarch and 1 tbsp cold water (for thickening gravy, optional)
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. Pat the pork chops dry with paper towels and season both sides with the 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp onion powder.
2. In a small bowl mix the 1/2 cup packed brown sugar and the minced garlic so it forms a paste; press that paste all over both sides of the pork chops so theyre well coated.
3. If you want extra flavor and slightly crisp edges, heat 1 tbsp olive oil in a skillet over medium high heat and sear the chops 2 to 3 minutes per side until lightly browned. This is optional but worth it if you have the time.
4. Place the pork chops in the slow cooker in a single layer. Pour the 1/2 cup low sodium chicken broth and 1 tbsp Worcestershire sauce around (not directly over) the coated chops so you dont wash off the brown sugar.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the pork chops reach 145 F and are tender but not falling apart.
6. About 15 minutes before youre ready to serve, scoop the chops onto a plate and cover with foil to keep warm while you make the gravy.
7. For a thicker sauce whisk 1 tbsp cornstarch into 1 tbsp cold water until smooth, then stir that slurry into the liquid left in the slow cooker. Turn heat to high and let it cook 5 to 10 minutes, stirring once or twice, until the sauce thickens.
8. Taste the gravy and adjust salt and pepper if needed. If it seems too sweet, a tiny splash more Worcestershire or a pinch of salt will balance it.
9. Return the chops to the slow cooker or plate them and spoon the thickened gravy over the top.
10. Garnish with chopped fresh parsley if you like, serve immediately with mashed potatoes or rice and enjoy the sweet garlicky crust and juicy inside.
Equipment Needed
1. Paper towels for patting the chops dry and cleaning up small messes
2. Small mixing bowl and a spoon to mix the brown sugar and garlic into a paste
3. Measuring spoons and a 1/2 cup measuring cup for the sugar, broth, oil and seasonings
4. Cutting board and sharp knife to mince garlic or trim any fat
5. Heavy skillet (if you want to sear the chops first) and tongs or a spatula
6. Slow cooker large enough to hold the chops in a single layer
7. Instant read meat thermometer to check for 145 F doneness
8. Small bowl and whisk (or fork) for the cornstarch slurry and a ladle or spoon to stir the gravy
9. Aluminum foil to tent the cooked chops while you thicken the sauce
FAQ
Slow Cooker Brown Sugar Garlic Pork Chops Recipe Substitutions and Variations
- Brown sugar: use dark brown sugar for a deeper molasses flavor, or swap with 3 tbsp maple syrup plus 1 tbsp granulated sugar to keep sweetness and some stickiness.
- Garlic cloves: use 1/2 tsp garlic powder if you’re out of fresh, or 1 tbsp jarred minced garlic, or finely minced shallot for a milder, sweeter garlic-like note.
- Low-sodium chicken broth: replace with equal parts beef broth for a richer taste, or vegetable broth, or use water plus 1 tsp bouillon paste or cube if thats what you have.
- Worcestershire sauce: sub with 1 tbsp soy sauce plus 1 tsp lemon juice or 1 tsp balsamic vinegar for that umami tang; use tamari for gluten free.
Pro Tips
1) Sear first if you can — it really adds flavor and texture. Don’t skip it just because it’s extra step; heat the pan till it’s hot and only flip once so you get a nice crust. If your chops are thick, sear an extra minute on each side.
2) Keep the brown sugar paste on, even while the chops cook in broth. Press it on well so it caramelizes instead of washing away. If some sugar falls off, scoop it back in near the end and let it melt into the sauce.
3) Use a probe thermometer and pull the chops at about 140 F, then tent them for 5–10 minutes; they’ll carryover cook to 145 F and stay juicier than if you wait till 145 F in the cooker.
4) If the sauce is too sweet, tiny fixes work: a splash more Worcestershire, a squeeze of lemon, or a pinch of kosher salt will balance it. For thickness, mix the cornstarch well with cold water first so you don’t get lumps, then stir it in and cook on high just a few minutes.
Slow Cooker Brown Sugar Garlic Pork Chops Recipe
I just made Slow Cooker Pork Chops that stay unbelievably juicy inside with a crispy edge and a punchy brown sugar garlic crust you'll want every week.
4
servings
460
kcal
Equipment: 1. Paper towels for patting the chops dry and cleaning up small messes
2. Small mixing bowl and a spoon to mix the brown sugar and garlic into a paste
3. Measuring spoons and a 1/2 cup measuring cup for the sugar, broth, oil and seasonings
4. Cutting board and sharp knife to mince garlic or trim any fat
5. Heavy skillet (if you want to sear the chops first) and tongs or a spatula
6. Slow cooker large enough to hold the chops in a single layer
7. Instant read meat thermometer to check for 145 F doneness
8. Small bowl and whisk (or fork) for the cornstarch slurry and a ladle or spoon to stir the gravy
9. Aluminum foil to tent the cooked chops while you thicken the sauce
Ingredients
-
4 bone-in pork chops (about 1 to 1 1/4 inches thick, roughly 1.5 to 2 lb total)
-
1/2 cup packed brown sugar
-
3 garlic cloves, minced (about 1 1/2 tsp if using pre-minced)
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tsp onion powder
-
1/2 cup low-sodium chicken broth
-
1 tbsp Worcestershire sauce
-
1 tbsp olive oil (optional, for searing before slow cooking)
-
1 tbsp cornstarch and 1 tbsp cold water (for thickening gravy, optional)
-
Fresh parsley, chopped, for garnish (optional)
Directions
- Pat the pork chops dry with paper towels and season both sides with the 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp onion powder.
- In a small bowl mix the 1/2 cup packed brown sugar and the minced garlic so it forms a paste; press that paste all over both sides of the pork chops so theyre well coated.
- If you want extra flavor and slightly crisp edges, heat 1 tbsp olive oil in a skillet over medium high heat and sear the chops 2 to 3 minutes per side until lightly browned. This is optional but worth it if you have the time.
- Place the pork chops in the slow cooker in a single layer. Pour the 1/2 cup low sodium chicken broth and 1 tbsp Worcestershire sauce around (not directly over) the coated chops so you dont wash off the brown sugar.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the pork chops reach 145 F and are tender but not falling apart.
- About 15 minutes before youre ready to serve, scoop the chops onto a plate and cover with foil to keep warm while you make the gravy.
- For a thicker sauce whisk 1 tbsp cornstarch into 1 tbsp cold water until smooth, then stir that slurry into the liquid left in the slow cooker. Turn heat to high and let it cook 5 to 10 minutes, stirring once or twice, until the sauce thickens.
- Taste the gravy and adjust salt and pepper if needed. If it seems too sweet, a tiny splash more Worcestershire or a pinch of salt will balance it.
- Return the chops to the slow cooker or plate them and spoon the thickened gravy over the top.
- Garnish with chopped fresh parsley if you like, serve immediately with mashed potatoes or rice and enjoy the sweet garlicky crust and juicy inside.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 220g
- Total number of serves: 4
- Calories: 460kcal
- Fat: 26g
- Saturated Fat: 8g
- Trans Fat: 0.2g
- Polyunsaturated: 4g
- Monounsaturated: 13g
- Cholesterol: 95mg
- Sodium: 520mg
- Potassium: 750mg
- Carbohydrates: 26g
- Fiber: 0.5g
- Sugar: 24g
- Protein: 40g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1.2mg
