Season and Sear the Pork Chops This is your only real “hands-on” moment. Pat the pork chops dry with paper towels. Season both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the chops 2–3 minutes per side, until they’re nicely browned. You’re not cooking them through, just giving them color and flavor. Time-saving tip: Sear the chops in the morning while you pack lunches or make coffee, then let the slow cooker handle the rest of the day.

Build the Flavor Layers in the Slow Cooker Place the seared pork chops in the slow cooker in a single layer (a little overlap is fine). Sprinkle the minced garlic evenly over the top of the chops. Sprinkle the brown sugar over the garlic so it covers most of the surface. Add optional extras if you’re using them: Red pepper flakes Smoked paprika A splash of broth if you want extra sauce As everything cooks, the brown sugar melts, mixes with the pork juices, and the garlic, creating that sticky, spoonable sauce.

Let the Slow Cooker Do Its Magic Cover and cook on LOW for about 6 hours. Don’t rush it with HIGH unless you really have to. Higher heat tends to make pork chops tough and dry. Start checking around 5 hours if: Your chops are on the thinner side You’re using boneless chops Your slow cooker runs hot (some do) You’re aiming for: Internal temperature of at least 145°F in the thickest part. Meat that’s tender when you press it with a fork but not complete mush.

Finish, Sauce, and Serve Turn off the slow cooker and let the pork chops rest in the sauce for about 5–10 minutes. Spoon the brown sugar garlic sauce from the bottom over the chops. Taste the sauce: If it’s too sweet, add a tiny splash (1–2 teaspoons) of apple cider vinegar or lemon juice. If you want it thicker, you can pour it into a pan and simmer it for a few minutes. Optional, but fun: Transfer the chops to a baking sheet and broil for 1–2 minutes to caramelize the top even more. Watch them closely so the sugar doesn’t burn.