A hands‑off, cozy dinner: bone‑in pork chops browned for flavor, then slow‑cooked in a sweet‑savory, herb‑scented sauce until tender. The onions melt into the sauce and the butter adds a silky finish — great served over mashed potatoes, rice, or creamy polenta.
- Prep time: 10–15 minutes
- Cook time: 6–8 hours on Low or 3–4 hours on High
Ingredients:
- 4 bone‑in pork chops (about 1″ thick is ideal)
- 1 tablespoon olive oil
- 1 teaspoon salt (reduce if using salted butter)
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 yellow onion, sliced
- 1 sprig fresh rosemary or thyme
- 2 tablespoons salted butter, sliced
- 1/4 teaspoon red pepper flakes (optional)
Directions
- Season the pork chops evenly with the salt and black pepper.
- Heat the olive oil in a skillet over medium‑high heat. When hot, brown the pork chops 2–3 minutes per side until golden (you’re not cooking through — this builds flavor).
- Optionally deglaze the skillet with a tablespoon of the apple cider vinegar or a splash of water, scraping up browned bits, and pour those juices into the slow cooker.
- Place the browned pork chops in the slow cooker in a single layer.
- In a small bowl, stir together the Worcestershire sauce, brown sugar, apple cider vinegar, and garlic powder. Pour this mixture over the pork chops.
- Top with the sliced yellow onion and lay the herb sprig on top.
- Place slices of salted butter over the pork chops. Sprinkle with red pepper flakes if you like a touch of heat.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until pork is tender and cooked through. (The USDA recommends pork reach an internal temperature of 145°F/63°C with a 3‑minute rest.)
- Remove the herb sprig before serving. Spoon onions and sauce over the chops and serve.
Quick finishing tip: If you want a thicker sauce, remove the chops and onions, set the slow cooker to High (or pour the liquid into a saucepan), whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot liquid; simmer until thickened.
Why this works
- Searing the chops creates Maillard flavor and helps develop a rich sauce when deglazed.
- Brown sugar gives a gentle caramel sweetness that balances the tang of apple cider vinegar and the umami from Worcestershire.
- The herb sprig releases aromatic oils during long, gentle cooking for bright herbal notes.
Variations & swaps
- Use boneless chops — reduce cooking time and check for doneness earlier to avoid overcooking.
- Swap apple cider vinegar for balsamic or a splash of dry white wine.
- Add sliced apples or mushrooms with the onions for extra flavor and texture.
- For a lower‑sugar option, use 1 tablespoon honey or omit the sugar and add a touch more vinegar if you want brightness.
Serving suggestions
- Mashed potatoes, creamy polenta, buttered egg noodles, or steamed rice to soak up the sauce.
- Simple green vegetable (green beans, sautéed spinach, roasted Brussels sprouts) for balance.
- Garnish with chopped fresh parsley for color.
Storage & reheating
- Refrigerate in an airtight container for 3–4 days.
- Freeze up to 3 months (thaw overnight in fridge).
- Reheat gently in a 325°F oven until warmed through, or microwave in short intervals to avoid drying.