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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. For this recipe, we will use the LOW setting for 6 hours.

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. Garnish with fresh chopped herbs, such as parsley, if desired.


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. For this recipe, we will use the LOW setting for 6 hours.

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. Garnish with fresh chopped herbs, such as parsley, if desired.
