Tender Slow Cooker BBQ Pork Chops
ay goodbye to dry, tough pork chops. This easy "layering method" ensures every chop is coated in sweet and smoky BBQ sauce for a tender, family-favorite dinner with just 5 minutes of prep.
Equipment
- 6-quart slow cooker
- Tongs
Ingredients
- 4 thick-cut Pork Chops bone-in or boneless, ~3/4-inch thick
- 1 bottle 18 oz of your favorite BBQ Sauce
- 1 large yellow Onion thinly sliced
- Optional Dry Rub: 1 tbsp Brown Sugar 1 tsp Smoked Paprika, 1/2 tsp Garlic Powder, 1/2 tsp Salt, 1/4 tsp Black Pepper
Instructions
- Prep: If using the dry rub, mix the spices in a small bowl and rub them evenly over both sides of the pork chops.
- Base Layer: Pour about 1/2 cup of BBQ sauce into the bottom of the slow cooker to coat it. Scatter a few onion slices over the sauce.
- The Layering Protocol: Place one pork chop into the pot. Immediately pour more sauce over it to cover, and top with a few more onion slices.
- Repeat: Repeat this process (chop, sauce, onions) until all chops are in the pot. Pour any remaining sauce over the very top.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chops are done when they are fork-tender and reach an internal temperature of at least 145°F.
- Optional Sticky Finish: For a caramelized crust, transfer the cooked chops to a foil-lined baking sheet, brush with sauce from the pot, and broil for 2-3 minutes until bubbly and sticky.
- Serve: Serve hot with the saucy onions from the pot.
Notes
- Chop Thickness Matters: Do not use thin-cut breakfast chops for this recipe; they will dry out quickly. Stick to thick-cut bone-in or boneless chops for the best results.
- Avoid the "Dump": Do not just throw all the chops in at once. The layering is crucial to prevent them from sticking together and cooking unevenly.
- Sauce Consistency: If the sauce becomes too thin from the pork juices during cooking, you can pour it into a saucepan and simmer it on the stove for 5-10 minutes to thicken it before serving.
Tried this recipe?Let us know how it was!