Crockpot Brown Sugar Bourbon Pecan Pork Chops Step-by-step instructions

Before you start

Before starting, gather all the ingredients and measure them out. Pat the pork chops dry with paper towels—this helps the seasoning adhere and promotes better browning if you choose to sear them first (though the video does not show searing, it's optional).

If you have time, toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, then chop them. Set up your slow cooker and have the lid ready. No advanced prep is required; the dish is designed to be assembled quickly and left to cook.

Instructions

Layer and Season

1. 1Layer the pork chops
   Place the thick-cut bone-in pork chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Evenly sprinkle the brown sugar over the chops, then pour the bourbon and apple cider over the top. Add the Dijon mustard and spread it gently over the chops. Scatter the chopped toasted pecans over everything.
   Look for The pork chops should be well coated with the brown sugar, bourbon, and mustard mixture.
   Tip If the chops are very thick, you can trim any excess fat, but leave the bone in for extra flavor.

After layering the pork chops with brown sugar, bourbon, Dijon, apple cider, and pecans, the slow cooker will look rustic and aromatic. The brown sugar will be mostly undissolved, but that's fine. The chops should be well coated, and the pecans scattered over the top. The mixture will be fragrant with bourbon and apple cider. Before moving on, ensure the chops are arranged in a single layer as much as possible for even cooking.

Slow-Cook to Tender

2. 2Slow-cook on low
   Cover the slow cooker and cook on LOW for 6 hours, until the pork chops are fork-tender and the sauce has thickened into a sticky, praline-like glaze. About halfway through cooking, spoon some of the sauce over the chops to keep them moist and distribute the glaze. Let it rest for 3 minutes before slicing.
   Look for The sauce should be bubbling gently and the pork chops should be very tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid too often; each time you do, heat escapes and extends cooking time.

After 6 hours on low, the kitchen will be filled with a sweet, nutty aroma. The sauce should be bubbling gently around the edges, and the pork chops should be deeply browned and very tender. When you insert a fork, it should slide in with little resistance.

The glaze will have reduced and thickened slightly, though it may still be somewhat loose. The pecans will have softened but retain some texture. Check the internal temperature to ensure it reaches at least 145°F (63°C).

Serve and Garnish

3. 3Serve the glazed chops
   When the pork chops are done, use tongs to transfer them to a serving platter. Spoon the pecan glaze from the slow cooker over the top. Serve immediately with whipped sweet potato mash and roasted green beans, if desired. Let it rest for 3 minutes before slicing.
   Look for The glaze should be thick and sticky, clinging to the pork chops and pecans.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker glaze, you can simmer the sauce in a small saucepan for a few minutes before serving.

When you lift the pork chops out of the slow cooker, they should be glistening with a sticky, glossy sauce. The pecans will be embedded in the glaze, and the meat should be falling off the bone. The sauce should coat the back of a spoon. If it's too thin, you can simmer it in a small saucepan for a few minutes to reduce. The finished dish looks like a Southern showstopper, with the deep brown glaze and crunchy pecans inviting you to dig in.

Common mistakes

One common mistake is opening the slow cooker lid frequently to check on the chops, which releases heat and extends the cooking time. Trust the process and keep the lid on. Another pitfall is using thin, boneless pork chops, which can become dry and overcook in the long cooking time.

Stick with thick, bone-in chops. Additionally, if you skip toasting the pecans, they may become soft and lose their crunch in the sauce. Finally, don't add extra liquid—the pork chops release moisture as they cook, and the glaze will be too thin if you add more.

How to tell it’s done

The pork chops are done when they are fork-tender and the internal temperature reaches 145°F (63°C) as measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. Because the chops are cooked on low for 6 hours, they will likely be well above this temperature, but it's important to check to ensure they are safe to eat.

The meat should easily pull apart with a fork but not be dry. The sauce should be thick and sticky, coating the back of a spoon. Let the chops rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest