Easy Slow Cooker Grape Jelly Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker insert is clean and dry. Take the pork chops out of the refrigerator about 20 minutes prior to placing them in the cooker to take the chill off.

Gather your measuring tools and ensure you have enough grape jelly and chili sauce on hand. If you are using a slow cooker liner, insert it now to make cleanup even easier once the meal is finished.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Arrange the thick-cut boneless pork chops in an overlapping row within the ceramic insert of the slow cooker to ensure they cook evenly.
   Look for The pork chops should be fanned out across the base of the slow cooker.
   Tip Ensure the pork chops are similar in thickness so they finish cooking at the same time.

At the end of this phase, the pork chops should be neatly arranged in the slow cooker insert. The surface of the meat should be clear of debris and ready for the seasonings. Check that the chops are positioned to allow for maximum contact with the cooking surface, which will help them braise effectively as the liquid begins to heat up and release moisture.

Adding the glaze

2. 2Season and glaze
   Sprinkle the pork chops evenly with black pepper. Spoon the grape jelly over the meat, followed by the red chili sauce, coating the chops as evenly as possible.
   Look for The jelly and chili sauce should partially cover the pork chops.
   Tip Do not stir the ingredients; they will naturally combine into a sauce as they cook.

Once the pepper, grape jelly, and chili sauce are added, the slow cooker should look like a simple assembly. The jelly and sauce will sit on top of the pork, but do not be tempted to stir them.

The ingredients are ready for the slow, steady heat that will transform these components into a unified, flavorful glaze that will coat the meat perfectly during the braising process.

Cooking and resting

3. 3Cook and serve
   Cover and cook on low for 4 to 6 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the chops and let them rest for at least 3 minutes before serving with the accumulated sauce.
   Look for The sauce should be thick and deep purple, and the pork should be tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is cooked safely.

When the cooking phase is complete, the sauce will be deep red-purple, thick, and pourable. The pork chops will be tender and fully cooked. The kitchen should smell savory and slightly sweet. Before serving, ensure the pork has reached the safe temperature and has rested properly to ensure the best possible texture and flavor for your meal.

Common mistakes

A common mistake is overcrowding the slow cooker or layering the chops too deeply, which can lead to uneven cooking. Always arrange the chops in a single layer or slightly overlapping if necessary.

Another error is checking the food too frequently; opening the lid lets out heat and extends the required cooking time. Finally, ensure the meat is not overcooked by checking the temperature early, as slow cookers vary in their heat intensity and older models may run hotter than newer ones.

How to tell it’s done

To determine if the pork chops are done, use an instant-read meat thermometer inserted into the thickest part of the meat. The pork is safe to consume once it reaches an internal temperature of 145°F (63°C).

The meat should appear opaque throughout and be tender enough to cut easily with a fork. It is essential to let the meat rest for at least 3 minutes after removing it from the slow cooker to allow the juices to redistribute.

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