How to Make 2-Ingredient Crockpot BBQ Pork Chops
Step 1 — Prepare the Crockpot
Give the inside of the crockpot insert a light spray of nonstick cooking spray, or wipe it with a small amount of neutral oil on a paper towel. This minor step makes cleanup considerably easier at the end and helps prevent the sugars in the barbecue sauce from sticking and burning at the base during the longer LOW cook time.
Step 2 — Add the Pork Chops
Arrange the pork chops in a single layer across the bottom of the crockpot. If they overlap slightly due to the size of the insert, that’s fine — they’ll shift and settle as they cook and the meat begins to relax. Thicker chops placed on the bottom will be in the best position to stay moist throughout the full cooking time.
Step 3 — Pour Over the BBQ Sauce
Pour the barbecue sauce evenly over the pork chops, making sure every chop — including any that may be partially underneath another — gets well coated. Use a spoon or spatula to spread the sauce if needed, ensuring the top surface of every piece of meat is covered. The sauce will pool around and beneath the chops as it heats, creating a braising environment that keeps everything moist and flavorful throughout the cooking process.
Step 4 — Cook Low and Slow
Place the lid firmly on the crockpot and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. LOW is the strongly preferred setting — the gentler, more prolonged cooking produces noticeably juicier, more tender pork than the faster HIGH setting. Avoid lifting the lid during cooking; each time you do, heat escapes and the cooking time extends by approximately 20 to 30 minutes. The pork is ready when it is completely tender and yields easily to the pressure of a fork, with an internal temperature of 145°F (63°C).
Step 5 — Serve
Carefully transfer the cooked pork chops to serving plates or a platter. Spoon the thick, concentrated barbecue sauce from the bottom of the crockpot generously over each chop before serving — this sauce has been cooking and reducing all day, and it’s far richer and more deeply flavored than what went in. Don’t waste a drop of it.
Tips for the Best Results
Choose the right chops. Bone-in pork chops tend to stay slightly juicier than boneless because the bone helps retain moisture and distributes heat more evenly through the meat during slow cooking. Boneless chops work perfectly well too, but for the most forgiving result — especially if you’re cooking on the higher end of the time range — bone-in is worth seeking out.
Thickness matters. Aim for chops that are at least 1 inch thick, and ideally closer to 1½ inches. Thinner chops have less margin for error and can become overcooked and dry before the flavors have had time to fully develop. Thick-cut chops have the mass to absorb hours of heat without losing their moisture.
Don’t lift the lid. The crockpot works by trapping steam and maintaining a consistent internal temperature. Every time you open it, you disrupt that environment and add meaningful time to the overall cook. Set it, leave it, and trust the process.
Your sauce choice shapes the dish. This recipe works as a canvas that takes on whatever character your barbecue sauce brings. Smoky sauce makes it taste like low-and-slow barbeque. Sweet sauce makes it saucy and almost caramelized. Tangy sauce gives the finished chops a brighter, vinegary edge. Experiment with different sauces to find the version your family loves most.
Shred for sandwiches. If the chops have become very tender after the full cooking time, they’ll shred effortlessly with two forks. Shredded BBQ pork piled onto soft buns with a scoop of coleslaw on top is an outstanding second-night use of any leftovers.
What to Serve Alongside
The rich, sticky barbecue sauce on these pork chops pairs best with sides that are simple and starchy enough to absorb it. Creamy mashed potatoes are the most natural companion — the sauce pools into the potatoes beautifully. Buttered egg noodles or steamed white rice serve the same purpose with less effort. For something more classic and summery, corn on the cob, baked beans, or a crisp, creamy coleslaw all complement the barbecue flavor perfectly and make the meal feel like a proper backyard cookout without anyone going near a grill.
Macaroni and cheese is another crowd-pleasing pairing, especially for younger diners. Green beans sautéed in butter or simply steamed add a fresh, light counterpoint to the richness of the chops and sauce. And if you’re serving a larger group, a basket of warm cornbread or soft dinner rolls on the side ensures everyone has something to mop up the extra sauce with — which they will want to do.
Storing and Reheating Leftovers
Transfer any leftover pork chops and sauce together into an airtight container and refrigerate for up to 4 days. Storing them with the sauce prevents the meat from drying out during storage and makes reheating much easier. For freezing, pack cooled portions in airtight freezer-safe containers or zip-lock bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm individual portions in the microwave in 60-second intervals, spooning sauce over the top between each interval. For a larger portion, reheat covered in a 325°F oven with a splash of extra barbecue sauce or a little water added to the dish to keep everything moist. On the stovetop, warm gently in a covered pan over medium-low heat, adding liquid as needed.
Why Slow Cooking Works So Well Here
Pork chops are a lean cut of meat with a tendency to become dry and tough when cooked too quickly over high heat — a common frustration with grilled or pan-fried versions. The slow cooker eliminates that problem entirely. The prolonged, moist cooking environment breaks down the muscle fibers gradually and evenly, and the barbecue sauce — functioning simultaneously as a seasoning, a braising liquid, and a glaze — keeps the meat surrounded by flavor and moisture throughout the entire process. The result is pork that is genuinely tender in a way that fast cooking methods can’t reliably achieve, and a sauce that has been cooking down and concentrating for hours into something far more complex than what came out of the bottle.
A Recipe Worth Keeping
Two ingredients and a slow cooker should not produce results this good — and yet they do, every time. These Crockpot BBQ Pork Chops are the kind of recipe that earns genuine loyalty: not because they require skill or effort, but because they consistently deliver tender, flavorful, satisfying dinner with almost no work at all. Whether you’re cooking for a family on a busy Tuesday or feeding a crowd on a lazy weekend, this recipe handles it without complaint.
Set it in the morning. Come home to dinner. Enjoy.
