Slow Cooker Onion BBQ Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Prepare your pork chops by patting them dry with paper towels. Slice your yellow onion into uniform rings, ensuring they are not too thin so they maintain some texture after the long cook.

Have your packet of onion soup mix and your preferred barbecue sauce ready within reach. Clear enough space on your counter to arrange the ingredients comfortably, and make sure you have a meat thermometer available to check the pork for doneness at the end of the cooking cycle.

Instructions

Preparation and Layering

1. 1Layer the ingredients
   Place the raw bone-in pork chops into the bottom of the slow cooker, arranging them so the bones face the walls. Layer the sliced onion rings evenly over the top of the pork chops.
   Look for Ensure the pork chops are fanned out for even cooking.
   Tip Avoid overcrowding the cooker to ensure the heat circulates properly around the meat.

The pork chops should be arranged neatly in the slow cooker with the bones facing the walls to ensure even heat distribution. The onions are layered over the chops to create a bed of flavor. At this stage, everything is raw, so ensure you wash your hands thoroughly after handling the pork to prevent cross-contamination in your workspace.

Seasoning and Braising

2. 2Season and sauce
   Sprinkle the onion soup mix evenly over the onion rings. Spoon the barbecue sauce over the top of the mixture, ensuring all chops are coated. Cover and cook on low for 6 hours.
   Look for The sauce should completely cover the surface of the onions and pork.
   Tip Do not lift the lid during the first few hours to maintain the internal temperature.

The onion soup mix and barbecue sauce should be spread evenly to cover the surface of the onions and pork. Once the slow cooker is turned on, the aroma of the onion and barbecue sauce will begin to fill the kitchen. The slow cooking process will gently braise the meat, ensuring that the flavors meld together into a rich, cohesive sauce.

Final Resting and Serving

3. 3Finish and serve
   Check that the internal temperature of the pork chops reaches 145°F (63°C). Once cooked, remove the chops from the slow cooker and let them rest on a plate for 5 minutes before serving with the sauce.
   Look for The meat will be tender, and the sauce will have thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is safely cooked through to the required temperature.

The pork should be fork-tender with a deep, glazed appearance from the barbecue sauce. Verify the internal temperature reaches 145°F (63°C) before removing the meat.

Allow the pork to rest for 5 minutes, which allows the juices to settle, ensuring the best possible texture and flavor when you finally cut into the meat at the dinner table.

Common mistakes

A common mistake is using pork chops that are too thin, which can lead to overcooking and dry meat. Aim for chops that are at least one inch thick to withstand the slow cooking process.

Another error is lifting the lid too frequently, which releases heat and steam, significantly increasing the cooking time and potentially drying out the meat. Finally, ensure the onions are placed over the chops rather than underneath them, as this helps them steam and soften in the flavorful juices of the sauce.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C). The meat should be very tender and easily pull away from the bone with a fork. The sauce will have thickened and pooled around the chops, and the onions will be soft and translucent.

Ensure you test the thickest part of the meat away from the bone to get an accurate reading. Let the pork rest for at least 3 minutes before serving to ensure the juices redistribute throughout the meat.

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