This slow cooker 5-ingredient Amish-style pork chop recipe is what I lean on when I’m staring into the fridge at 4:30 p.m. with no plan. It’s rooted in the simple, thrifty farmhouse cooking you still find in Amish communities: a short ingredient list, pantry staples, and a hands-off approach that rewards you with tender, comforting meat. Raw pork chops go straight into the slow cooker, then get covered with a sweet-and-tangy ketchup and brown sugar sauce plus just three more basic ingredients. A few hours later, you have a cozy main dish that feels nostalgic and homey without demanding much effort.
Serve these pork chops right in their sauce over creamy mashed potatoes, buttered egg noodles, or plain white rice so they can soak up every bit of the sweet, tangy juices. A simple vegetable side—like green beans, peas and carrots, or a crisp green salad—keeps the plate balanced. If you like a little contrast, add something bright and crunchy, such as coleslaw or sliced cucumbers with vinegar. Leftovers reheat beautifully and make an easy next-day lunch tucked into a soft roll with a spoonful of the sauce as a makeshift sandwich.
Slow Cooker 5-Ingredient Amish Pork ChopsServings: 4
Ingredients
2 pounds bone-in pork chops (about 4 medium chops, 3/4- to 1-inch thick)
1 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1 medium yellow onion, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Lay the raw pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly.
Scatter the thinly sliced onion evenly over and around the pork chops in the slow cooker. The onions will soften and help flavor the sauce as everything cooks.
In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, kosher salt, and black pepper until the brown sugar is mostly dissolved and the sauce is smooth.
Pour the ketchup and brown sugar sauce evenly over the raw pork chops and onions in the slow cooker, making sure all of the chops are coated. Use a spatula to scrape every bit of sauce from the bowl over the meat.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, until the pork chops are very tender and easily pull apart with a fork.
Once cooked, taste the sauce and adjust the seasoning with a pinch more salt or a splash of vinegar if you prefer it a bit tangier. Serve the pork chops hot, spooning plenty of the onions and sauce over the top of each portion.
Variations & Tips
For a slightly smokier flavor that still fits the Amish-style pantry feel, stir 1 teaspoon of smoked paprika into the ketchup mixture before pouring it over the pork chops. If you prefer a milder sweetness, reduce the brown sugar to 1/3 cup or swap half of it for honey. Boneless pork chops can be used, but check for doneness a bit earlier, as they tend to cook faster and can dry out; aim for the lower end of the time range. To add more vegetables directly to the pot, tuck thick-cut carrot slices or chunks of peeled potato around the pork chops before adding the sauce—just be sure they’re cut evenly so they cook through in the same amount of time. For a slightly thicker sauce, remove the cooked pork chops to a plate at the end, then simmer the sauce in a saucepan on the stove for a few minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook on HIGH in the slow cooker for 10 to 15 minutes until lightly thickened. If you’re cooking for a smaller household, halve the recipe and use a smaller slow cooker, or make the full batch and shred leftover pork into the sauce for easy sandwiches or to spoon over baked potatoes later in the week.
