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Slow Cooker Barbecued Pork Chops
Fork-tender and deeply savory, these slow-cooked pork chops soak up every ounce of flavor from the sweet barbecue sauce and garlic. The slow cooker handles all the heavy lifting, leaving you with incredibly juicy meat that falls apart on the plate. You'll finish the dish by turning the rich cooking liquids into a quick, savory gravy right in the microwave. It's a hands-off approach to classic comfort food that doesn't require standing over a hot stove.
Equipment
- Slow Cooker
- Microwave
Ingredients
- 2 boneless pork loin chops, 1 inch thick (about ¾ lb), trimmed of fat
- 2 slices onion
- 1 clove garlic, finely chopped
- ½ cup barbecue sauce
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 Spray 2- to 3½-quart slow cooker with cooking spray. Place pork chops in slow cooker. Top each with onion slice; sprinkle with garlic. Pour barbecue sauce over pork.
- 2 Cover; cook on Low heat setting 5 to 6 hours.
Instructions
- 1Coat a slow cooker with cooking spray. Arrange the pork chops inside, top each with an onion slice, and sprinkle with chopped garlic. Pour the barbecue sauce over the meat, cover, and cook on Low for 5 to 6 hours.
- 2Transfer the cooked pork chops to a serving platter. Leave the onion slices on the meat and cover the platter to keep them warm while you make the gravy.
- 3Whisk the cornstarch and cold water in a microwave-safe measuring cup until completely smooth. Stir in the hot cooking liquid left in the slow cooker. Whisking the cornstarch with cold water first prevents lumps from forming in your final sauce.
- 4Microwave the liquid uncovered on High for 1 to 2 minutes, stirring halfway through. Cook until the mixture boils and thickens slightly, then pour it over the warm pork chops.
Notes
- Serving: Green beans and roasted red potatoes pair perfectly with the rich barbecue gravy.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in the microwave at 50 percent power so the pork doesn't dry out.