Slow Cooker 4-Ingredient Brown Sugar Pork Chops

 

Slow Cooker 4-Ingredient Brown Sugar Pork Chops

Thick, bone-in pork chops are the star of this incredibly easy dinner, slow-cooked until fall-apart tender in a rich, sticky glaze. The sauce—a sweet and savory blend of brown sugar, zesty Italian dressing, and savory soy sauce—transforms into a glossy syrup that's perfect for spooning over mashed potatoes, rice, or roasted vegetables. With just 10 minutes of prep, this set-it-and-forget-it meal delivers big, comforting flavor with minimal effort.

Prep Time: 10 minutes
Cook Time: 7 hours (low) or 3-4 hours (high)
Total Time: 7 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 921 kcal per serving

Ingredients

• 4 thick-cut bone-in pork chops (about 1 ¼ inches thick, 2 ½ to 3 lbs total)

• 1 cup packed brown sugar (light or dark)

• 1 cup full-fat Italian dressing

• ¼ cup low-sodium soy sauce
  

  Instructions

  1. Sear the pork (optional but recommended): For extra flavor and color, heat a skillet over medium-high heat and sear the pork chops for 1–2 minutes per side, until nicely browned. This step is optional but adds a delicious depth to the final dish.

  2. Layer the slow cooker: Arrange the pork chops in a single layer at the bottom of a 6-quart slow cooker.

  3. Make the glaze: In a medium bowl, whisk together the brown sugar, Italian dressing, and soy sauce until smooth and glossy.

  4. Coat the chops: Pour the glaze evenly over the pork chops, making sure each chop is well-coated.

  5. Slow cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the pork is exceptionally tender and easily pulls apart with a fork.

  6. Remove the pork: Using a wide spatula and tongs, carefully transfer the cooked pork chops to a serving platter.

  7. Thicken the sauce: Skim any excess fat from the surface of the cooking liquid in the slow cooker. Turn the heat to high, remove the lid, and let the sauce bubble for 10–15 minutes, until it reduces and becomes slightly thick and syrupy.

  8. Serve: Spoon the finished sauce generously over the pork chops and serve immediately.

  Notes

  • Bone-in, thick-cut pork chops are highly recommended—they stay juicier and hold their shape better during the long cooking time than boneless or thinner cuts.

  • Don't forget to serve the extra sauce at the table; it's wonderful drizzled over sides like potatoes, rice, or noodles.
    

    Nutrition (per serving)

    • Calories: 921 kcal

    • Carbohydrates: 58g

    • Protein: 49g

    • Fat: 53g

    • Saturated Fat: 14.8g

    • Trans Fat: 0.4g

    • Cholesterol: 138mg

    • Sodium: 1166mg

    • Sugar: 56.8g