Crockpot pork chops are a favorite in our house. I like to buy pork chops in bulk at Costco and package 4 pork chops at a time in a ziplock bag or vacuum seal the bag with the sauce. Keeps for up to 6 months in the freezer. I promise you that this is the BEST crockpot pork chops recipe you’ll ever try.
Gather your ingredients…
I find that if I gather my ingredients and put them on my kitchen island first, that I can finish the recipe quicker than if I were to be searching for each ingredient as I’m cooking.
Step 1:Crockpot pork chops
Combine the light brown sugar, ketchup, soy sauce, sriracha, garlic cloves and black pepper in a bowl until the sugar dissolves.
Add your sauce to the slow cooker and then take your pork chops and add them to the slow cooker. Make sure and coat the sauce all over the pork chops. Put your lid on and cook on low for 8 hours or on high for 4 hours. Either time will result in the best crockpot pork chops you’ve ever had.
1 hour before you serve:
To thicken the sauce you will need 1 tablespoon corn starch and 1 tablespoon water. Mix it into a little slurry and add it to your slow cooker. Mix it into the sauce and put the lid back on. Let it continue cooking for another hour.
How can I make this into a freezer meal?
FREEZER MEAL INSTRUCTIONS: If you wish to turn this into a freezer meal, add all of your ingredients (except for chicken broth and cornstarch slurry) to a gallon size ziplock bag. Remove all air from the bag and make sure the sauce coats the pork chops. When you are ready to cook, take your bag out of the freezer the night before and let it thaw in the fridge overnight. The next morning add all ingredients to your crockpot and cook the same times as listed above. Add chicken broth at this time if you wish. 1 hour before it’s finished add your cornstarch slurry.
Want to try some of my other delicious recipes?
- Crispy Caramelized Pork Ramen
- The BEST Eggplant Teriyaki (Vegan)
- Filet Mignon w/ Blue Cheese Shallot Sauce
The Easiest Slow Crockpot pork chops
- Total Time: 4-6 hours
- Yield: 4 1x
Ingredients
- 1/4 cup light brown sugar packed
- 1/4 cup ketchup
- 1/4 cup low sodium soy sauce
- 1–3 tablespoon Sriracha
- 2 garlic cloves, minced
- 1 teaspoon black pepper
- 4 thick cut boneless pork chops Splash of chicken broth (optional if you want a thinner sauce)
- Cornstarch slurry (1 hour before it’s finished)
Instructions
1. Combine all ingredients into a bowl to make the sauce, leave out the pork chops, chicken broth and cornstarch slurry.
2. Add the sauce to the bottom of your slow cooker.
3. Add the pork chops into your slow cooker and take a pair of tongs and make sure the chops are coated in the sauce. If you wish to have more sauce add a few splashes of chicken broth.
4. Put the lid on the slow cooker and set it on low for 8 hours or on high for 4 hours.
5. 1 hour before it’s finished cooking make your cornstarch slurry. Take 1 tablespoon cornstarch and 1 tablespoon water. Mix the two until smooth and add the mixture to your slow cooker. Make sure the mixture blends into the sauce.
6. Let it cook for another hour and then serve with rice or vegetables.
Notes
FREEZER MEAL: If you wish to turn this into a freezer meal, add all of your ingredients (except for chicken broth and cornstarch slurry) to a gallon size ziplock bag. Remove all air from the bag and make sure the sauce coats the pork chops. When you are ready to cook, take your bag out of the freezer the night before and let it thaw in the fridge overnight. The next morning add all ingredients to your crockpot and cook the same times as listed above. Add chicken broth at this time if you wish. 1 hour before it’s finished add your cornstarch slurry.
- Prep Time: 10
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Crockpot
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