Crockpot Pork Chops


1/2 cup light brown sugar, packed

1/2 cup ketchup

1/4 cup low sodium soy sauce

1-3 tablespoon red chile paste (I used Gourmet Garden)

1 teaspoon minced garlic

1 teaspoon black pepper

1/2 teaspoon kosher salt

3-5 pounds boneless pork chops (thick cut 1″- 1 1/2″)

1/4 cup cornstarch


Add ingredients (except pork chops and corn starch) in a 6-quart slow cooker. Stir to combine.

Add pork chops. Toss to coat with the sauce. Cook on low 4 hours.

After 4 hours, combine equal amounts cornstarch and water in a mason jar or small ball, close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour.

Check for doneness. If the pork chops need longer let them cook until tender and done.

Serve and enjoy!

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