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Looking for an easy, comforting dinner that’s packed with flavor?
These Slow Cooker Brown Sugar Italian Pork Chops are perfect for busy days.
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With minimal prep and a slow cooker doing all the work, you’ll come home to tender, juicy pork chops coated in a deliciously sweet and savory blend.
It’s a simple, hands-off meal that’s sure to impress the whole family.
Ingredients
- 6 bone-in pork chops (about 3/4 inch thick)
- 1/2 cup packed light brown sugar
- 1 packet Italian dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup chicken broth
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Instructions
Step 1: Season the Pork Chops
- In a small bowl, combine the brown sugar, Italian dressing mix, garlic powder, paprika, salt, and pepper.
- Stir until well mixed.
Step 2: Coat the Pork Chops
- Rub the seasoning mixture all over each pork chop, ensuring they are evenly covered.
Step 3: Brown the Pork Chops
- Heat the olive oil in a skillet over medium-high heat.
- Add the pork chops and cook for 1-2 minutes on each side, until they develop a nice brown crust.
- This step helps to lock in the flavors and gives a richer taste.
Step 4: Transfer to Slow Cooker
- Place the browned pork chops into your slow cooker.
- Pour the chicken broth over them to help create a flavorful juice.
Step 5: Slow Cook
- Cover and cook on low for 6-8 hours, or until the pork chops are tender and easily pulled apart with a fork.
Step 6: Serve and Enjoy
- When ready, your pork chops will be tender and packed with flavor.
- Serve them up and enjoy a delicious meal!
FAQs
Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops if you prefer. The cooking time might be slightly shorter, so check them a bit earlier to ensure they’re tender.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pork chops and seasoning mixture the night before. Simply refrigerate the seasoned pork chops and then place them in the slow cooker with chicken broth in the morning.
Easy Slow Cooker Brown Sugar Italian Pork Chops
Ingredients
- 6 bone-in pork chops (about 3/4 inch thick)
- ½ cup packed light brown sugar
- 1 packet Italian dressing mix
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- ½ cup chicken broth
Instructions
Season the Pork Chops
- In a small bowl, combine the brown sugar, Italian dressing mix, garlic powder, paprika, salt, and pepper. Stir until well mixed.
Coat the Pork Chops
- Rub the seasoning mixture all over each pork chop, ensuring they are evenly covered.
Brown the Pork Chops
- Heat the olive oil in a skillet over medium-high heat. Add the pork chops and cook for 1-2 minutes on each side, until they develop a nice brown crust. This step helps to lock in the flavors and gives a richer taste.
Transfer to Slow Cooker
- Place the browned pork chops into your slow cooker. Pour the chicken broth over them to help create a flavorful juice.
Slow Cook
- Cover and cook on low for 6-8 hours, or until the pork chops are tender and easily pulled apart with a fork.
Serve and Enjoy
- When ready, your pork chops will be tender and packed with flavor. Serve them up and enjoy a delicious meal!
hey, can i throw in some potatoes in the slow cooker with the pork or will it mess things up?
I’d say go for it. Potatoes usually do well in slow cookers. Might absorb some flavor too.
Just wanted to say, Sandra, this recipe looks delish! Can’t wait to try it this weekend.
if the pork chop is tough, can i roundhouse kick it tender?
I’ve always wondered, does browning the pork before slow cooking really make a big difference in flavor?
my fam always does a simple salt and pepper rub, why complicate it with sugar and stuff? just curious.
Guess if you can’t cook it right, slow cook it and forget it, right? Lol, just kidding. Looks easy enough even for me.
But what about a vegan option? Anyone tried substituting with plant-based ‘pork’?
Love that idea! I’ve had great success with jackfruit as a pork substitute in slow cooker recipes.
so now sugar in everything, huh? what’s next, sugar in water?
actually, when browning meat beforehand, the Maillard reaction occurs, enhancing flavor. It’s a basic culinary technique for a reason.