For a little more savoriness without adding extra ingredients, choose bone-in pork chops with a decent fat cap; the rendered fat will naturally round out the sweetness and enrich the sauce. If you prefer a slightly less sweet dish, reduce the brown sugar to 3/4 cup and keep the vinegar at 1 cup for a brighter, tangier finish. Conversely, if you like a softer tang, use 3/4 cup vinegar and 1 cup brown sugar. You can also experiment with different vinegars: apple cider vinegar is traditional and gentle, but white vinegar will give a sharper bite, and malt vinegar will add a toasty depth that still feels old-fashioned and homey. For a bit more color and texture, tuck thick-cut onion rings on top of the chops instead of underneath so more of them caramelize at the surface. Food safety tips: Use fresh, not previously temperature-abused, pork chops and keep them refrigerated until you’re ready to cook. Do not leave the slow cooker on the WARM setting for more than 2 hours once the cooking time is finished. Always cook pork to a safe internal temperature of at least 145°F (63°C), measured at the thickest part away from the bone, and let it rest briefly in the hot juices before serving. Refrigerate leftovers within 2 hours in shallow containers and reheat gently until steaming hot before eating.
