Slow Cooker 5-Ingredient Amish Pork Chops. Add 3 ingredients to the slow cooker with pour ketchup and brown sugar sauce on top of raw pork chops and the result is a tender main dish that I resort.
Ingredients For Amish Pork Chops
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2 pounds (approximately 4 medium) pork chops, with the bone-in still.
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1 cup ketchup
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1/2 cup packed light brown sugar
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1/4 cup apple cider vinegar
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1 medium yellow onion, sliced thinly.
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper.
Directions
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Put the raw pork chops on the bottom of a slow cooker, 4- to 6-quart, in a single layer. No harm in them being slightly overlapping, but make them mostly flat so as to cook level.
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Evenly spread the sliced onion thin all around and on the pork chops inside the slow cooker. Everything will cook and soften the onions to add flavor to the sauce.
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Whisk the ketchup, brown sugar, apple cider vinegar, kosher salt, and black pepper in the medium bowl until the brown sugar is largely dissolved and the sauce is smooth.
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Put the ketchup and brown sugar sauce in the slow cooker and pour it equally over the onions and the raw pork chops in the slow cooker to ensure all the chops are covered by the sauce. Scrape a spatula to remove all the sauce in the bowl over the meat.
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Cover the slow cooker with the lid and cook on LOW between 6 to 7 hours or on HIGH between 3 to 3 1/2 hours until the pork chops are extremely soft and can easily be ripped to shreds using a fork.
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When the sauce has cooked, add a pinch of more salt or a splash of vinegar and taste it, adding more salt or vinegar to your liking. Pork chops are served hot and the onions and sauce copiously placed on top of each piece.
Variations & Tips
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To add a slightly smokier touch to the mixture that nonetheless has the Amish-style pantry appearance, add 1 teaspoon of smoked paprika to the ketchup mixture and pour on top of the pork chops.
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You can also use 1/3 cup of brown sugar instead of half or all of it or replace it with half or all honey.
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Pork chops without the bones may be used, though you should check the doneness a little sooner than with the boneless ones as they cook more quickly and may dry out; in this case, aim at the lower end of the range.
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You can add more vegetables directly to the pot, simply stuff the thick-cut slices of carrot around the pork chops (or the pieces of peeled potato) before adding the sauce–just make sure to evenly cut them so they will all cook in the same time.
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To make the sauce a little more viscous, at the end, take off the cooked pork chops to a plate then in a saucepan on the stove, simmer the sauce a few minutes or stir a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water then cook on HIGH in the slow cooker 10-15 minutes or until it is slightly thickened.
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When you are cooking to a smaller family, cut the recipe in half and use a smaller slow cooker, or prepare the entire recipe and cut leftover pork into the sauce to make easy sandwiches or to pour over baked potatoes when you get home later in the week.