This slow cooker 4-ingredient Amish brown sugar pork chop recipe is one of those cozy, small-town suppers you can make almost on autopilot. You literally pack brown sugar over raw pork chops, add just two simple pantry ingredients, and let the slow cooker do the work. The result is a savory-sweet, tender dish that tastes like something Grandma might have made after church on Sunday, with that simple Amish-style comfort and no-fuss prep.
These pork chops are wonderful spooned over mashed potatoes, egg noodles, or simple buttered rice so they can soak up the sweet and savory juices. Add a side of green beans, steamed broccoli, or a tossed salad to round out the plate. A pan of dinner rolls or biscuits is always welcome at the table for mopping up the sauce, and if you like, a crisp apple salad or applesauce on the side plays nicely with the brown sugar flavor.
Slow Cooker Amish Brown Sugar Pork ChopsServings: 4
Ingredients
4 boneless or bone-in pork chops (about 1 to 1 1/2 pounds total, 3/4 to 1 inch thick)
1 cup packed light or dark brown sugar
1/4 cup low-sodium soy sauce
1/4 cup water
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of oil to make cleanup easier.
Lay the raw pork chops in a single layer on the bottom of the slow cooker. It’s fine if they overlap just a little, but try to keep most of the surface exposed.
Measure the brown sugar into a bowl, then use your hands to pack generous handfuls of brown sugar directly over the top of each raw pork chop in the slow cooker. Press it down so it clings to the meat and covers as much of the surface as you can. Any extra sugar can be sprinkled into the bottom of the cooker around the chops.
In a small bowl or measuring cup, stir together the soy sauce and water until combined. Gently pour this mixture around the edges of the pork chops in the slow cooker, trying not to wash the brown sugar off the top. It’s fine if a little runs down the sides.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and cooked through (at least 145°F in the center). The brown sugar will melt into the soy mixture and form a glossy, savory-sweet sauce.
Once done, taste the sauce and, if needed, add a splash of water to thin it slightly or a pinch more brown sugar if you’d like it sweeter. Serve the pork chops warm, spooning plenty of the brown sugar sauce over the top.
Variations & Tips
For picky eaters, you can cut the cooked pork chops into bite-size pieces and toss them back in the sauce before serving over rice or noodles—kids often like it better that way. If your family prefers less sweetness, reduce the brown sugar to 3/4 cup and add an extra 2 tablespoons of water. For a touch of tang, stir 1 tablespoon of apple cider vinegar into the soy sauce and water before pouring it in. To make it feel a bit more like a full one-pot meal, scatter thick-sliced onions or baby carrots in the bottom of the slow cooker before adding the pork chops; they’ll soak up the sauce and turn very tender. You can also use this same method with pork loin chops or thicker shoulder steaks, just add 30 to 60 minutes to the cook time if they’re very thick. Leftovers reheat nicely in a small saucepan over low heat or in the microwave with a spoonful of extra water to loosen the sauce.
