Brown Sugar Pork Chops
This Brown Sugar Pork Chops recipe is a pork chop slow cooker recipe your whole family will love. These juicy chops are flavored with brown sugar, soy sauce, garlic and orange juice for the perfect sweet and savory dinner. This recipe serves 20, so make these delicious pork chops for a crowd or bring them to a potluck.
Serves20
Slow Cooker Time HIGH3 hr
Slow Cooker Time LOW6 hr
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 pounds boneless center cut pork chops, about 1-inch thick
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 12 ounces frozen orange juice concentrate, thawed
- 1 cup packed brown sugar
- 3 tablespoons soy sauce
- 4 garlic cloves, peeled and smashed
- 2 large onions, thickly sliced
- 1/4 cup cornstarch
- 3 tablespoons water
Instructions
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Season pork chops with salt and pepper.
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Heat 1 tablespoon of olive oil in large saut pan on medium high heat. Brown pork chops on both sides. Work in batches, using remaining olive oil as necessary. Set aside.
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Place sliced onion and garlic in slow cooker.
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In bowl, whisk together orange juice concentrate, brown sugar and soy sauce.
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Place 6 pork chops on top of onions and garlic in slow cooker. Pour half of orange juice mixture over the pork chops. Layer with remaining pork chops and pour remaining sauce over.
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Cook on HIGH for 3 hours or LOW for 5 to 6 hours or until internal temperature reaches at least 160 degrees F for medium doneness.
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Remove pork chops from slow cooker.
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Strain sauce into medium saucepan. Return pork chops to slow cooker and set to WARM.
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In small bowl, whisk together cornstarch and water. Over medium high heat, bring sauce to a boil and whisk in cornstarch mixture. Reduce heat and simmer, stirring occasionally, until sauce thickens.
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Pour sauce over pork chops in slow cooker and serve.
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SissieSass
Dec 30, 2017
You had my mouth watering at brown sugar. I love the combination of pork and brown sugar. You made the recipe even better with the orange juice. I love the combinations you picked. I think the ingredients pair well together. What consistency do you like your sauce to get to before serving? Does it set up any more when it is cooling off?
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