If you hate dry pork chops and love effortless cleanup, these Slow Cooker Foil-Packet Brown Sugar Garlic Butter Pork Chops are an absolute game changer. Sealing the seasoned chops inside heavy-duty foil traps every drop of melted garlic butter and sweet brown sugar glaze.
Why You Will Love This Recipe
Not only do the pork chops baste in their own rich buttery juices until fork-tender, your ceramic slow cooker insert stays completely clean. Seven minutes of prep rewards you with sweet-and-savory comfort food the whole family devours.
Ingredients
- 4 thick-cut boneless center-cut pork loin chops (about 1 inch thick)
- 1/3 cup packed light or dark brown sugar
- 4 tbsp salted butter, cut into 4 thick pats
- 1 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Lay two large overlapping sheets of heavy-duty aluminum foil crosswise inside your 6-quart slow cooker, leaving plenty of overhang to fold shut.
- Pat the boneless pork chops dry and arrange them in a single layer in the center of the foil.
- Sprinkle the garlic powder, smoked paprika, onion powder, kosher salt, and cracked black pepper evenly over both sides of the pork chops.
- Press the packed brown sugar generously over the top of each pork chop and place one pat of salted butter right on top of each chop.
- Fold the foil edges tightly together to seal the packet completely, cover with the slow cooker lid, and cook on LOW for 3 1/2 to 4 hours until tender and juicy (145°F internal temperature).
- Carefully open the steaming foil packet, spoon the warm brown-sugar garlic butter glaze over the chops, garnish with parsley, and serve over mashed potatoes.
Chef Tips and Storage
Choose thick 1-inch center-cut pork chops rather than thin cutlets so they stay ultra-juicy during slow cooking. Store leftover chops with the buttery pan juices in an airtight container in the fridge for up to 4 days.
