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My dad passed down this cheap dinner trick. Just 4 ingredients for the most melt in your mouth meal
For a slightly less sweet version, reduce the brown sugar to 3/4 cup and add an extra tablespoon of soy sauce to deepen the savory notes. If you like a touch of heat, stir 1/4 to 1/2 teaspoon of crushed red pepper flakes into the sauce before cooking.
Bone-in chops work best here for flavor and tenderness, but you can substitute thick-cut boneless pork chops; just start checking for doneness about 30 minutes earlier, as they can cook faster and risk drying out. To turn the sauce into a more gravy-like consistency, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir that slurry into the hot cooking liquid after you remove the pork; cook on HIGH with the lid off for 5–10 minutes until thickened.
If you’re cooking for a crowd, you can layer the pork chops slightly in the slow cooker—just be aware the ones on top may be a bit less saucy, so rotate them once halfway through if you’re home. Leftovers reheat well: store the pork in its sauce and gently warm on the stovetop over low heat or in the microwave at 50% power, adding a splash of water if needed to loosen the glaze.
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