Ingredients
- 2 pounds thick-cut (1 1/4- to 1 1/2-inch-thick) boneless or bone-in pork chops
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups barbecue sauce (homemade or store-bought)
- 1 small yellow onion, thinly sliced
- 2 tablespoons cornstarch mixed with 2 tablespoons water to make a slurry
- Chopped green onion (optional, for serving)
Instructions
- Season the pork chops: In a small bowl, combine the garlic powder, onion powder, salt, and pepper. Sprinkle on both sides of the pork chops.
- Prepare the slow cooker: Lightly coat a 5-quart or larger slow cooker with nonstick spray.
- Layer the sauce and onions: Spread a thin layer of barbecue sauce over the bottom of the slow cooker. Scatter the sliced onions over the sauce.
- Add the pork chops: Place the pork chops in the slow cooker, overlapping slightly if necessary.
- Cover with sauce: Spoon the remaining barbecue sauce over the pork chops.
- Cook on low:
Cover and cook on low for 1 1/2 to 2 1/2 hours for boneless chops or 5 to 6 hours for bone-in chops. - Rest the pork chops: Remove the pork chops to a plate and cover with foil to keep warm.
- Thicken the sauce:
Add the cornstarch slurry to the slow cooker with the remaining sauce. Whisk to combine, cover, and set to high. Cook, stirring occasionally, until the sauce thickens, about 45 minutes to 1 hour. - Serve: Serve the pork chops hot, topped with the thickened sauce and a sprinkle of green onion (if desired).
Tips
- Avoid using ultra-lean, thin-cut boneless pork chops, as they will become dry during cooking.
- Check the pork chops early to ensure they don’t overcook and become tough.
- You can thicken the sauce on the stovetop if desired. Transfer the sauce to a saucepan, whisk in the slurry, and cook over medium heat until thickened.
- Leftover pork chops can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
