2 tablespoonscornstarchmixed with 2 tablespoons water to make a slurry
Chopped green onionoptional for serving
In a small bowl, stir together the garlic powder, onion powder, salt, and pepper. Sprinkle on both sides of the pork chops.
Lightly coat a 5-quart or larger slow cooker with nonstick spray. Spread a thin layer of BBQ sauce over the bottom, then scatter the onions over the sauce.
Add the pork chops, overlapping somewhat as needed.
Spoon the remaining sauce over the chops so that each has a nice amount on top. Cover and cook on LOW (1 1/2 to 2 1/2 hours for boneless chops and 5 to 6 hours on LOW for bone-in chops).**
Remove the pork to a plate and cover with foil to keep warm while you thicken the sauce.
Add the slurry to the slow cooker with the remaining sauce.*** Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 45 minutes to 1 hour depending upon your slow cooker.
Serve the pork chops hot, topped with the thickened sauce and a sprinkle of green onion.
*INGREDIENTNOTE: Please, please DO NOT use ultra-lean, thin-cut boneless pork chops in this recipe. Even if you check early, the meat will still be dry by the time it reaches a safe internal temperature. Learn from my mistakes and buy thick-cut!
**COOKING TIP: Your cooking time will vary based on your specific slow cooker, the thickness and fat content of your pork chops, and whether you are using bone-in or boneless chops. For your first batch, I recommend doing it on a day when you are home and can check on the chops more frequently. My thick (1 1/2-inch) boneless chops cooked in just under 2 hours. When in doubt, check the meat early to ensure it stays nice and tender.
***THICKEN SAUCE ON STOVETOP: Transfer the sauce to a medium saucepan. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner. Do not do this unless you are POSITIVE your insert is stovetop safe or it may crack).
TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Very, very gently rewarm leftovers in a skillet on the stovetop or in the microwave.
TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.