Slow Cooker Brown Sugar Dijon Pork Chops Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a level, heat-resistant surface. Take the pork chops out of the refrigerator about 20 minutes before you are ready to assemble the dish, as starting with meat that is closer to room temperature helps ensure more even cooking.

Prepare your ingredients by measuring out the brown sugar, garlic powder, and Dijon mustard, so they are ready to be added in quick succession. Having everything ready will make the assembly process seamless and efficient, allowing you to get the meal started in just a few minutes.

Instructions

Assembly Phase

1. 1Prepare the slow cooker
   Place the raw thick-cut bone-in pork chops directly into the bottom of the slow cooker in a single layer to ensure even heat distribution.
   Look for The pork chops should be arranged without overlapping.
   Tip Pat the pork chops dry with paper towels before adding them to the cooker for better browning.

At the end of this phase, the pork chops should be neatly arranged in the bottom of the slow cooker. The brown sugar and garlic powder should be evenly distributed over the surface, creating a flavorful crust that will begin to melt as the heat builds.

The pot is now ready to be closed and set to the appropriate cooking time, ensuring a consistent environment for the flavors to meld together.

Seasoning Phase

2. 2Season the meat
   Evenly sprinkle the brown sugar over the pork chops, followed by the garlic powder, ensuring each piece is well-coated to build the flavor base.
   Look for The sugar and garlic should cover the surface of the meat.
   Tip Use your hands to gently press the sugar into the surface of the meat if needed.

Once the brown sugar and garlic are added, the pork should look well-coated. The sugar will start to draw moisture from the surface of the meat, preparing it for the glaze. Ensure the mustard is poured over the top in an even layer. The ingredients are now perfectly staged, and the slow cooker can be covered to begin the main cooking process without further disturbance.

Cooking Phase

3. 3Glaze and cook
   Pour the Dijon mustard over the seasoned pork chops. Cover the slow cooker and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Let the pork rest for at least 5 minutes before serving to ensure tenderness.
   Look for The glaze will be bubbly and the pork will be fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently to maintain a consistent cooking temperature.

The pork is finished when the meat is tender and the glaze has thickened into a glossy, fragrant sauce. You should notice a savory, slightly sweet aroma in the kitchen. Check the internal temperature with a thermometer to confirm it has reached 145°F (63°C) before turning off the slow cooker and letting the meat rest as directed to ensure the best possible eating experience.

Common mistakes

A common mistake is using pork chops that are too thin, which can lead to them becoming dry and overcooked before the flavors have fully developed. Another error is failing to allow the meat to rest after cooking; skipping the resting phase results in juices running out the moment you cut into the pork, leaving the meat dry.

Additionally, avoid opening the slow cooker lid too often during the cooking process, as each time you open it, heat escapes, significantly increasing the total cooking time and potentially affecting the final texture of the glaze.

How to tell it’s done

The pork is perfectly cooked when it is fork-tender and pulls away easily from the bone. Using a digital meat thermometer is the most reliable way to check for doneness; insert the probe into the thickest part of the chop, avoiding the bone.

The internal temperature must reach at least 145°F (63°C). Once reached, remove the chops from the slow cooker and allow them to rest for at least 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

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