Grape Jelly BBQ Pork Chops in the Crockpot
These grape jelly bbq pork chops crockpot style are sweet, sticky and tangy with just three main ingredients in the sauce. The jelly melts into the barbecue sauce and makes a glaze that coats tender chops.
6
servings10
minutes5
hoursPork chops cook in a sweet and smoky glaze of grape jelly, barbecue sauce and a splash of vinegar. It is a simple, kid-friendly dinner.
Ingredients
6 bone-in pork chops, about 3/4 inch thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 cup grape jelly
1 cup barbecue sauce
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 tablespoon cornstarch mixed with 1 tablespoon water
Sliced green onions for serving
Directions
- Pat the pork chops dry. Season with the salt, pepper and garlic powder.
- Heat the oil in a large skillet over medium-high heat. Sear the chops for 2 minutes per side until golden. They do not need to cook through.
- Whisk the grape jelly, barbecue sauce, vinegar, Worcestershire, paprika and onion powder in the slow cooker.
- Add the chops, turning to coat and overlapping them slightly.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.
- Check at the early end. The pork is done at 145 degrees F with a short rest, and it should be tender but not falling apart.
- Move the chops to a plate and tent with foil.
- Whisk the cornstarch slurry into the sauce and cook on HIGH, uncovered, for 10 minutes until glossy and thick.
- Spoon the sauce over the chops and top with green onions.
Notes
- Boneless chops work, but they cook faster, so start checking at 3 hours on LOW. Serve with the extra sauce. Leftovers keep 4 days in the fridge, and the chops are good sliced over rice. Freeze for up to 2 months in the sauce.
Why this sweet and tangy pork chop works
Pork chops are lean, and the dry heat of an oven or pan can turn them tough. The slow cooker surrounds them with moist heat and a thick sauce, so they cook gently and stay juicy. The key is to stop at the early end of the time range.
The grape jelly does more than add sweetness. It dissolves into the barbecue sauce, thickens it and gives the glaze a deep, glossy color, while the vinegar balances the sugar so the dish is not cloying.
Chops also do well with a short stint on HIGH when time is tight. Two hours gets them tender, and the sauce thickens fast once you take the lid off.
What to buy and why
Pork chops: Choose bone-in chops about 3/4 inch thick. The bone slows cooking and keeps the meat moist. Very thin chops overcook quickly.
Grape jelly: Use plain grape jelly, not jam with seeds or skins. It melts evenly into a smooth glaze.
Barbecue sauce: Pick one that you like on its own. A smoky, medium sweet sauce works best, since the jelly adds sweetness.
Apple cider vinegar: A couple tablespoons keep the sauce tangy and cut the sugar.
Cornstarch slurry: It thickens the sauce into a glaze at the end. Mix it with cold water first so it does not clump.
Garlic powder and paprika: A light rub on the chops adds a savory base under the sweet glaze. Salt the chops well, since the sauce is sweet and needs the contrast.
Tips for juicy chops
Sear first: A quick browning adds flavor and keeps the chops from tasting steamed. It only takes about five minutes.
Do not overcook: The most common mistake is cooking pork chops for 8 hours. They dry out and turn stringy. Use 4 to 5 hours on LOW and check with a thermometer.
Thicken at the end: The sauce thins as the chops release juices. A short cook with the slurry gives you a sticky glaze.
Let them rest: After the cook, give the chops five minutes on a plate under foil. The juices settle, and the glaze clings better when it goes on a rested chop.
Swaps and variations
Use grape or apricot preserves, or swap in a smoky chipotle barbecue sauce for heat. A diced onion on the bottom of the pot adds sweetness. Try the same sauce on chicken thighs or meatballs. Bone-in chicken thighs also take this glaze well, with a few extra minutes of cook time.
Do not use thin boneless chops for a long cook, since they turn dry and tough no matter how much sauce you add.
For a heartier plate, slide in a sliced onion under the chops, or finish with a pinch of red pepper flakes if the family likes heat. A few drops of hot sauce also balance the sugar nicely.
What to serve with them
Serve over rice or mashed potatoes to catch the sauce. Roasted broccoli, green beans or a crunchy coleslaw balance the sweetness. Spoon extra glaze over the plate and top with green onions.
Keep the plates simple, so the glaze stays the star. A scoop of rice, a pile of greens and a lemon wedge for the broccoli are plenty.
Storing and reheating
Refrigerate chops in their sauce for up to 4 days. Reheat gently in a covered skillet or the microwave at 70 percent power so the pork does not dry.
Freeze in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
Grape Jelly BBQ Pork Chops in the Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 13, led by bone-in pork chops, kosher salt, black pepper, garlic powder
Tips for Grape Jelly BBQ Pork Chops in the Crockpot
Boneless chops work, but they cook faster, so start checking at 3 hours on LOW. Serve with the extra sauce. Leftovers keep 4 days in the fridge, and the chops are good sliced over rice. Freeze for up to 2 months in the sauce.
Grape Jelly BBQ Pork Chops in the Crockpot FAQ
How long does Grape Jelly BBQ Pork Chops in the Crockpot take?
Grape Jelly BBQ Pork Chops in the Crockpot takes 5 hours of cooking after 10 minutes of prep.
How many people does Grape Jelly BBQ Pork Chops in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Grape Jelly BBQ Pork Chops in the Crockpot?
13 ingredients, led by bone-in pork chops, kosher salt, black pepper, garlic powder. Amounts are in the recipe card above.
