Slow-cooked sticky pork chops

This slow-cooked sticky pork chops recipe is so tender you could eat it with a spoon. Serve with mashed potatoes, or rice and veges for a hearty meal

  • 5 hrs cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 59.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 4-6 large meaty pork chops, trimmed of fat
  • splash of oil, if needed
  • 1/2 cup tomato suace
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Worcestershire sauce
  • 2 tablespoon tapioca flour
  • 1 onion, peeled and chopped
  • 3 carrots, peeled, sliced lengthwise and chopped into thick chunks


  • 1
    Quickly brown the chops on each side in a frying pan over a high heat, using a splash of oil if necessary. Set the pan aside.
  • 2
    In a bowl or jug, combine the tomato sauce, brown sugar, soy sauce and Worcestershire sauce. Whisk in the tapioca flour. Layer the chops, prepared vegetables and sauce mix into a slow cooker, finishing with a layer of sauce on top.
  • 3
    Cook the chops for 5 hours on high, or 7-8 hours on low, or according to the instruction manual for chops. Serve the chops with mashed potatoes, or rice and veges, or salad.


  • Serves 4-6. - This dish works equally well with loin chops or less expensive shoulder chops. If you use shoulder chops, cut them into smaller pieces and remove as much fat from around the meat as possible. Slow cooking ensures the pork isn’t dry or stringy and that it’s so tender you could eat it with a spoon.