Easy Slow Cooker Root Beer Pork Chops Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and dry. Prepare the onions by slicing them into thin half-moons, which will help them cook down and integrate into the sauce effectively. Gather your garlic powder and your chosen root beer barbecue sauce.

Since this is a dump-and-go recipe, having all ingredients pre-measured and ready to assemble will make the process seamless. Ensure your pork chops are fresh and have been stored properly in the refrigerator until the very moment you are ready to start the assembly.

Instructions

Preparation and layering

1. 1Assemble the ingredients
   Place the raw bone-in pork chops in the bottom of the slow cooker insert, fanning them out to ensure they cook evenly. Layer the half-moon onion slices directly over the top of the pork chops.
   Look for The pork chops should be arranged in a single layer if possible for even cooking.
   Tip Pat the pork chops dry with paper towels before placing them in the slow cooker to help the seasoning adhere.

The pork chops should be fanned out evenly across the bottom of the slow cooker. The onion slices should be distributed across the top of the meat. Everything should be arranged in a single layer to promote even cooking. At this stage, the slow cooker is ready for seasoning and the addition of the sauce. Verify that the appliance is plugged in and the ceramic insert is properly seated in the housing before proceeding to add the final ingredients and starting the cook cycle.

Seasoning and saucing

2. 2Season and sauce
   Sprinkle the garlic powder evenly over the onion and pork layer. Pour the root beer barbecue sauce over the entire assembly, ensuring the chops are well coated.
   Look for Pour the sauce slowly to cover all pieces of meat.
   Tip Use a spatula to gently lift the chops slightly so the sauce can settle underneath them.

The garlic powder should be evenly distributed over the surface of the onions and meat. The root beer barbecue sauce should be poured in a steady stream to coat the chops thoroughly. Take a moment to ensure that no dry spots remain on the surface of the pork. The goal is to have the sauce act as a flavorful bath that will permeate the meat during the long cooking process. Once the sauce is added, avoid stirring or disturbing the arrangement too much.

Slow cooking and resting

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops and let them rest for at least 5 minutes before serving with the sauce.
   Look for The meat should be tender enough to pull away from the bone easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature in the thickest part of the chop, avoiding the bone.

The pork should be tender, with the sauce reduced to a thick, pourable consistency. The onions should be soft and translucent, having absorbed the savory juices. Use a thermometer to confirm the pork has reached 145°F (63°C).

Once finished, the chops should be carefully removed to a serving plate and allowed to rest. This rest period is critical for the final texture. The sauce remaining in the slow cooker can be drizzled over the plated pork chops just before serving to add a final touch of shine.

Common mistakes

A common mistake is using a setting that is too high for the duration of the cook, which can cause the pork to become tough or stringy instead of tender. Always stick to the low setting for the best results. Another error is failing to check the internal temperature, which can lead to overcooking.

While the slow cooker is forgiving, it is not immune to the effects of heat. Additionally, avoid lifting the lid frequently to peek, as this releases heat and moisture, significantly extending the cooking time and potentially drying out the meat.

How to tell it’s done

The pork chops are perfectly cooked when they reach an internal temperature of 145°F (63°C). Use a reliable meat thermometer to check the thickest part of the meat, ensuring you do not touch the bone for an accurate reading.

The meat should look opaque and tender, with the sauce reduced to a thick, glossy consistency. Letting the meat rest for at least 5 minutes is essential, as it allows the juices to redistribute throughout the chops, ensuring every bite is succulent and flavorful rather than dry.

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