Slow Cooker Honey Garlic Pork Chops

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Recipe: Slow Cooker Honey Garlic Pork Chops

Description: Bone-in pork chops seared to golden perfection and slow-cooked in a savory-sweet glaze of honey, garlic, and soy sauce. The result is a fork-tender meat with a rich, reduced sauce.

  • Prep time: 10 mins

  • Cook time: 4–6 hours (Low) or 2–3 hours (High)

  • Servings: 4 people

Ingredients

  • 4 Bone-in pork chops (about 1 inch thick)

  • 1/2 cup Honey

  • 1/4 cup Soy sauce (low sodium preferred)

  • 4 cloves Garlic, minced

  • 1 tbsp Olive oil (for searing)

  • 1 tsp Onion powder

  • 1/2 tsp Red pepper flakes (optional, for heat)

  • Salt & Pepper to taste

  • Optional Slurry: 1 tbsp cornstarch + 1 tbsp water (to thicken sauce at the end)

Instructions

  1. Sear the Meat: Season chops with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chops for 2 minutes per side until golden brown (this locks in flavor).

  2. The Sauce: In a small bowl, whisk together honey, soy sauce, garlic, onion powder, and red pepper flakes.

  3. Slow Cook: Place the seared chops in the slow cooker. Pour the sauce over them.

  4. Cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

  5. Thicken (Optional): If you want a thicker glaze, remove the chops at the end. Whisk the cornstarch slurry into the liquid in the pot and cook on High for 10 minutes until bubbly.

  6. Serve: Spoon the extra glaze over the chops.

Notes & Tips

  • Bone-in vs. Boneless: Always go for bone-in for the slow cooker. Bone-in chops are more flavorful and much less likely to dry out during the long cook time.

  • Thickness Matters: Aim for chops at least 1-inch thick. Thin chops will turn to “mush” or become tough quickly.

  • Don’t Overcook: Even in a slow cooker, pork can dry out. Check for an internal temperature of 145°F (63°C).

Nutritional Info (Per Serving)

  • Calories: 380 kcal

  • Protein: 28g

  • Fat: 12g

  • Carbohydrates: 32g (mostly from honey)

  • Sodium: 850mg

Benefits of This Dish

  • High Protein: Excellent for muscle repair and satiety.

  • Digestive Ease: Slow-cooking breaks down tough connective tissues, making the meat very easy to digest.

  • Gluten-Free Friendly: Can be made gluten-free easily by using Tamari instead of soy sauce.

Q&A

Q: Can I put frozen pork chops in the slow cooker? A: It is generally not recommended by the USDA because the meat stays in the “danger zone” (40°F–140°F) for too long while thawing, which can allow bacteria to grow. Thaw them in the fridge overnight first.

Q: Why are my pork chops tough? A: Paradoxically, they are likely overcooked. While “low and slow” is great for fatty cuts like pork shoulder, lean chops can lose their moisture if left in for 8+ hours.

Q: What should I serve these with? A: This glaze pairs beautifully with mashed potatoes, steamed broccoli, or jasmine rice to soak up the honey garlic sauce.

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