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My dad passed down this cheap dinner trick. Just 4 ingredients for the most melt in your mouth meal
Pat the pork chops dry with paper towels. This helps them sear better and keeps excess moisture out of the sauce.
Optional but recommended: In a large skillet over medium-high heat, sear the pork chops 2–3 minutes per side until lightly browned. You’re not cooking them through—just building flavor and color. Transfer the seared chops to the slow cooker, arranging them in a single layer as much as possible. If you skip searing, place the raw pork chops directly into the slow cooker.
In a medium bowl, whisk together the brown sugar, Italian dressing, and soy sauce until the sugar is mostly dissolved and the mixture looks smooth and glossy.
Pour the brown sugar mixture evenly over the pork chops in the slow cooker, making sure each chop is coated and some of the liquid settles underneath.
Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the pork chops are very tender and nearly falling off the bone. Every slow cooker runs a bit differently, so start checking toward the earlier end of the range.
Once the pork is tender, carefully lift the chops out with a wide spatula or tongs, keeping them as intact as possible, and set them on a serving platter. They will be very soft.
Skim off any excess fat from the surface of the cooking liquid in the slow cooker. If you’d like a thicker, stickier glaze, turn the slow cooker to HIGH, leave the lid off, and let the sauce simmer for 10–15 minutes, stirring occasionally, until it reduces slightly and looks syrupy around the edges.
