Dr Pepper pork chops are boneless chops slow-cooked in a cup of Dr Pepper mixed with barbecue sauce, brown sugar, Worcestershire and cider vinegar, on low for 6 hours or high for 3, then finished with a cornstarch slurry for 15 minutes so the sauce turns into a glossy, sweet and smoky glaze.
This is the crock pot method used by most of the Dr Pepper pork chop recipes I found, written up from Life With The Crust Cut Off's slow cooker Dr Pepper pork chops with my adaptations noted in the recipe card. I have not taken this through my own kitchen yet, so check the chops at the early end of the time and adjust the sweetness to taste.
How long do you cook pork chops in Dr Pepper in a crock pot?
The recipes I read range from 3 hours on high to 8 hours on low. Life With The Crust Cut Off cooks 1-inch boneless chops on low for 6 hours or high for 3. Eat Play Rock's three-ingredient version cooks the chops in a can of Dr Pepper on high for 3 hours, drains them, then smothers them in barbecue sauce for 30 more minutes, and Sweet Tea and Cornbread goes 8 hours on low with ketchup and Worcestershire. I would start checking around the shorter end, because boneless chops are lean.
What temperature should pork chops be cooked to?
At least 145°F, measured in the thickest part, followed by a 3 minute rest. That is the USDA's safe minimum internal temperature for whole cuts of pork such as chops and roasts. A slow cooker will take chops far beyond that, which is what makes them fork-tender, but a thermometer in each chop confirms they all got there.
How do you make Dr Pepper glazed pork chops on the grill?
Make the glaze separately and cook the chops fast. Ricardo's Dr Pepper pork chops coat bone-in chops, about 1 inch thick, in a chili powder and dry mustard rub for 2 to 24 hours, simmer two 355 ml cans of Dr Pepper with a cup of ketchup and a tablespoon of the rub for about 35 minutes until syrupy, then grill the chops over high heat, or in a ridged skillet, for 5 to 6 minutes per side before spooning the sauce over. Take them to 145°F and rest them 3 minutes. My Dr Pepper barbecue sauce is another ready-made glaze for grilled chops.
Other Dr Pepper pork recipes
If you want to soak the chops before grilling, my Dr Pepper marinade works on pork chops as well as steak and chicken. For a bigger cut in the slow cooker there is Dr Pepper pulled pork, and for the oven, Dr Pepper ribs and Dr Pepper glazed ham. Everything else is in the Dr Pepper recipes.
Frequently asked questions
Do you need to brown the pork chops first?
Not in this version. Life With The Crust Cut Off puts the raw chops straight into the slow cooker, and I would expect the brown sugar and barbecue sauce to give the glaze its color. Searing them first in a hot skillet is an option if you want a browned crust, though I have not tested whether it is worth the extra pan.
Can you use bone-in pork chops?
Yes. The source recipe says bone-in chops work if you increase the cook time slightly. Check each chop with a thermometer in its thickest part, away from the bone, fat and gristle, as the USDA's food thermometer guidance advises.
Can you put frozen pork chops in a crock pot?
No. The USDA's slow cooker guidance is to thaw meat before it goes in, because frozen meat can spend too long at temperatures where bacteria grow. Thaw the chops completely in the fridge first, and allow up to a full day.
Can I use Diet Dr Pepper?
Life With The Crust Cut Off specifies regular Dr Pepper, not diet, because the sugar helps the sauce form a glaze. I would expect a diet soda to leave the sauce thinner and less sticky, so I would stick with the regular can here.
