Pat the pork chops dry with paper towels. This helps them take on the glaze better and keeps extra moisture out of the slow cooker.
In a medium bowl, whisk together the brown sugar, soy sauce, and ketchup until the sugar is mostly dissolved and you have a smooth, glossy mixture.
Brown sugar sauce being whisked in a mixing bowl
Lay the pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if the edges overlap just a bit, but try to keep them mostly flat so they cook evenly.
Pour the brown sugar mixture evenly over the pork chops, lifting each chop slightly with a fork so the sauce can run underneath. Spoon some of the mixture over the tops so they’re well coated.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the pork chops are very tender but still holding together. Avoid lifting the lid during the first few hours so the heat and moisture stay trapped inside.
Pork chops arranged in a slow cooker before cooking
During the last hour of cooking, gently turn the pork chops once so both sides spend time sitting in the thickening sauce. As they finish, the glaze will darken to a deep amber and become shiny and sticky around the edges, with a rich sauce pooling in the bottom of the slow cooker.
When the pork chops are done, carefully transfer them to a serving platter or serve straight from the slow cooker. Spoon plenty of the caramelized brown sugar sauce over the top of each chop. Taste the sauce and, if desired, skim off a bit of fat from the surface before serving.
Finished pork chops on a platter with sauce spooned over top
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