This little slow cooker supper reminds me of the mid-June church picnics we used to have out here in the country, when the fields were green, the days were long, and nobody wanted to be stuck over a hot stove. Instead of fussing with a skillet, you just tuck raw bone-in pork chops into the slow cooker with four humble pantry staples, flip the switch, and let time do the work. The result is tender, saucy pork with a sweet-savory glaze that tastes like it simmered on Grandma’s back burner all afternoon. It’s the kind of meal that brings everyone to the table quickly and sends them away scraping their plates clean.
Serve these slow cooker pork chops spooned over fluffy mashed potatoes, buttered egg noodles, or simple white rice so every bit of that sauce has a place to land. A bowl of green beans, a crisp lettuce salad, or a pan of roasted carrots keeps the plate balanced. If you’re feeding a crowd, add warm dinner rolls or a slice of cornbread to soak up the juices, and finish with fresh berries or sliced melon to keep that mid-June feeling going.
5-Ingredient Slow Cooker Mid-June Pork ChopsServings: 4
Ingredients
4 bone-in pork chops, about 1-inch thick (2 to 2 1/2 pounds total)
1 cup ketchup
1/3 cup packed brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Directions
Lay the raw bone-in pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if the edges overlap a bit, but try to keep them mostly flat so they cook evenly.
In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce until the sugar is mostly dissolved and the sauce is smooth.
Pour the sauce evenly over the pork chops, lifting the edges of the chops slightly with a fork so some of the sauce can run underneath. The chops do not need to be fully submerged; they will release juices as they cook.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C). Bone-in chops may take toward the longer end of the range, depending on thickness and your slow cooker.
Once cooked, taste the sauce and adjust if you like, adding a splash more vinegar for tang or a spoonful of brown sugar for extra sweetness. Gently lift the pork chops from the slow cooker with a wide spatula or tongs, as they will be very tender.
Serve the pork chops hot with plenty of the sauce spooned over the top. If the sauce seems too thin, you can ladle it into a small saucepan and simmer on the stovetop for 5 to 10 minutes to thicken slightly before serving.
Variations & Tips
For a little smoky depth, stir 1 teaspoon of smoked paprika or a few drops of liquid smoke into the sauce before pouring it over the pork. If your family likes a bit of heat, add 1/2 teaspoon of crushed red pepper flakes or a dash of hot sauce. You can also swap the ketchup for chili sauce for a slightly spicier, more old-fashioned flavor. If you prefer a less sweet sauce, reduce the brown sugar to 1/4 cup and taste at the end, adding more only if needed. For a tangier, more barbecue-style finish, use white vinegar instead of apple cider vinegar and add an extra tablespoon of Worcestershire sauce. Leftovers reheat well and can be shredded and piled onto toasted buns for simple sandwiches the next day.
Food safety tips: Always start with fully thawed pork chops; do not place frozen meat directly into the slow cooker, as it will spend too long in the temperature “danger zone.” Keep the lid on the slow cooker while cooking to maintain a safe temperature, and avoid lifting it frequently. Use a meat thermometer to verify that the thickest part of each chop has reached at least 145°F (63°C). Refrigerate leftovers within 2 hours of cooking, storing them in a shallow container so they cool quickly, and use within 3 to 4 days, reheating until steaming hot before serving.
