My neighbor shared this Sunday dinner secret with me. The glaze caramelizes into something absolutely magical while you go about your day.

My neighbor Doris shared this Sunday dinner secret with me years ago, when our kids were still tracking mud across the kitchen and I was always looking for something I could start after church and forget about. These slow cooker 4-ingredient brown sugar pork chops are as simple as can be, but the magic happens while you’re not even looking: the brown sugar and sauce bubble away all afternoon, turning into a glossy, caramelized glaze that clings to the chops and pools in the bottom of the crock. It tastes like the kind of comforting Midwestern potluck dish that’s been passed down for generations, but it only takes a few minutes to put together and then the slow cooker does the rest.

Serve these tender, sticky pork chops right out of the slow cooker with a big spoonful of that dark amber sauce over the top. They’re wonderful with creamy mashed potatoes or buttered egg noodles to soak up every bit of the glaze, and a simple side of green beans, corn, or a crisp salad balances the sweetness. Warm dinner rolls or a slice of soft white bread fit the old-fashioned Sunday table feel and are perfect for sopping up the extra sauce.

Slow Cooker Brown Sugar Pork Chops

Servings: 4

Ingredients

4 thick bone-in pork chops (about 1 to 1 1/2 inches thick, 2 to 2 1/2 pounds total)

1 cup packed light or dark brown sugar

1/2 cup low-sodium soy sauce

1/4 cup ketchup

Directions

Pat the pork chops dry with paper towels. This helps them take on the glaze better and keeps extra moisture out of the slow cooker.

In a medium bowl, whisk together the brown sugar, soy sauce, and ketchup until the sugar is mostly dissolved and you have a smooth, glossy mixture.

Lay the pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if the edges overlap just a bit, but try to keep them mostly flat so they cook evenly.

Pour the brown sugar mixture evenly over the pork chops, lifting each chop slightly with a fork so the sauce can run underneath. Spoon some of the mixture over the tops so they’re well coated.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the pork chops are very tender but still holding together. Avoid lifting the lid during the first few hours so the heat and moisture stay trapped inside.

During the last hour of cooking, gently turn the pork chops once so both sides spend time sitting in the thickening sauce. As they finish, the glaze will darken to a deep amber and become shiny and sticky around the edges, with a rich sauce pooling in the bottom of the slow cooker.

When the pork chops are done, carefully transfer them to a serving platter or serve straight from the slow cooker. Spoon plenty of the caramelized brown sugar sauce over the top of each chop. Taste the sauce and, if desired, skim off a bit of fat from the surface before serving.

Variations & Tips

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