These Slow Cooker Honey Garlic Pork Chops are the kind of dinner I love on a busy day. The pork turns tender and juicy while it cooks in a sweet, savory garlic sauce. Prep is quick, the slow cooker does most of the work, and the sauce is good enough to spoon over rice or mashed potatoes.
Why I Love This Recipe
I started making honey garlic pork chops when I wanted a dinner that tasted like I had spent a long time in the kitchen without actually doing much work. Pork chops can dry out fast when cooked the usual way, but the slow cooker gives you much more room to work with.
The part I keep coming back to is the sauce. Honey gives it sweetness, soy sauce adds a deep salty flavor, and plenty of garlic keeps it savory. A little vinegar cuts through the sweetness so the sauce does not taste heavy.
I also love that:
- Prep takes only about 15 minutes.
- There is no need to brown the pork first.
- Everything cooks in one slow cooker.
- The sauce becomes rich and glossy at the end.
- It works well with rice, noodles, mashed potatoes, or vegetables.
- Leftovers are easy to warm up for another meal.
Recipe at a Glance
- Servings: 4
- Prep time: 15 minutes
- Cook time: 2½–3½ hours on LOW
- Total time: About 2 hours 45 minutes to 3 hours 45 minutes
- Slow cooker: 6-quart black oval crockpot
- Best pork chop thickness: About 1 to 1½ inches
What You’ll Need
- 4 boneless pork chops, about 1 to 1½ inches thick, roughly 6 ounces each
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup honey
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup
- 4 garlic cloves, finely minced
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried oregano
- 1 small onion, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 green onions, thinly sliced, for garnish
Instructions
Step 1: Season the Pork Chops
Pat 4 boneless pork chops, about 1 to 1½ inches thick and roughly 6 ounces each, dry. Sprinkle both sides evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
Step 2: Make the Honey Garlic Sauce
In a medium mixing bowl, whisk together ½ cup honey, ⅓ cup low-sodium soy sauce, ¼ cup ketchup, 4 finely minced garlic cloves, 1 tablespoon apple cider vinegar, and ½ teaspoon dried oregano until smooth and well mixed.
Step 3: Fill the Slow Cooker
Spread 1 small thinly sliced onion across the bottom of a 6-quart black oval crockpot. Place the 4 seasoned pork chops from Step 1 over the sliced onion in a mostly single layer. Pour all of the honey garlic sauce from Step 2 evenly over the pork.
Step 4: Slow Cook the Pork
Cover the crockpot and cook on LOW for 2½ to 3½ hours. Start checking the pork near the 2½-hour mark. The pork should reach at least 145°F (63°C) in the thickest part. Avoid cooking it much longer once it is done, since pork chops can become dry.
Step 5: Thicken the Sauce
Transfer the 4 cooked pork chops to a plate and keep them warm. In a small bowl, stir 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth. Stir this slurry into the hot honey garlic sauce and softened onion left in the crockpot.
Cover and cook on HIGH for 10–15 minutes, or until the sauce has thickened. Stir once if needed.
Step 6: Sauce and Serve
Return the 4 pork chops to the crockpot just long enough to coat them in the thickened sauce, or spoon the sauce directly over them. Transfer the pork chops to a round white serving plate. Spoon the softened onion and plenty of honey garlic sauce over the top. Finish with 2 thinly sliced green onions and serve warm.
Tools You’ll Need
- 6-quart black oval crockpot
- Medium mixing bowl
- Small bowl
- Whisk
- Spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Instant-read meat thermometer
- Round serving plate
Substitutions and Variations
- Bone-in pork chops: You can use them, but cooking time may vary. Check the internal temperature.
- Tamari: Use it instead of soy sauce for a gluten-free version, after checking the label.
- Rice vinegar: It can replace apple cider vinegar.
- Fresh ginger: Add 1 teaspoon finely grated ginger for a warm, fresh flavor.
- Spicy version: Add ¼ to ½ teaspoon crushed red pepper flakes or a little sriracha.
- Less sweet: Reduce the honey to ⅓ cup. The sauce will be less sweet and slightly thinner.
Common Mistakes
- Using very thin pork chops: They can become dry quickly.
- Cooking them too long: Pork chops do not need the same long cooking time as a large pork roast.
- Skipping the thermometer: Slow cookers vary, so time alone cannot tell you exactly when the pork is ready.
- Adding dry cornstarch straight to the sauce: It can clump. Always mix it with cold water first.
- Lifting the lid again and again: Each peek releases heat and can slow cooking.
- Using regular soy sauce without adjusting: It can make the sauce much saltier. Low-sodium soy sauce gives you better control.
What to Serve With
These pork chops have plenty of sauce, so they pair especially well with sides that can soak it up.
- Steamed white or brown rice
- Mashed potatoes
- Egg noodles
- Roasted potatoes
- Steamed broccoli
- Green beans
- Roasted carrots
- Simple garden salad
Make-Ahead Tips
You can whisk together the honey garlic sauce up to 2 days ahead. Keep it covered in the refrigerator.
The onion can also be sliced a day ahead and refrigerated in a sealed container. Keep the raw pork separate until you are ready to cook.
Macros Information
Approximate nutrition per serving, based on 4 servings:
- Calories: 440
- Protein: 38 g
- Carbohydrates: 48 g
- Fat: 10 g
- Sugar: 40 g
- Fiber: 1 g
- Sodium: 850 mg
These are estimates. The exact numbers will change based on the size of your pork chops and the brands of honey, ketchup, and soy sauce you use.
Leftovers and Storage
Store leftover pork chops with plenty of sauce so the meat stays moist. Place everything in an airtight container and refrigerate for up to 3–4 days.
Reheat gently in the microwave or in a covered skillet over low heat. Add a spoonful of water if the sauce has become too thick.
You can also freeze the cooked pork and sauce in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
FAQ
Q: Can I cook these pork chops on HIGH?
A: LOW is my preferred setting because pork chops can dry out quickly. If you need to use HIGH, begin checking them early and use a meat thermometer to determine when they have reached at least 145°F.
Q: Can I use frozen pork chops?
A: Thaw them completely in the refrigerator first. Putting frozen meat directly into a slow cooker can keep it in an unsafe temperature range for too long.
Q: Do I need to sear the pork chops first?
A: No. Searing can add extra browned flavor, but it is not needed for this easy recipe.
Q: Why is my sauce thin?
A: Slow cookers hold in moisture, so thin sauce is normal before the final step. The cornstarch and cold-water slurry thickens it at the end.
Q: Why did my pork chops turn out dry?
A: They most likely cooked too long. Pork chops are much leaner than cuts such as pork shoulder. Use thick chops and begin checking their temperature around the 2½-hour mark.
Q: Can I double the recipe?
A: Yes, if your slow cooker is large enough to hold the pork without packing it too tightly. You may need a little extra cooking time. Check each chop for doneness rather than relying only on the clock.
Final Thoughts
Slow Cooker Honey Garlic Pork Chops give you a simple dinner with a lot of flavor and very little hands-on work. The tender pork, soft onion, and sticky honey garlic sauce make a great match, especially when there is rice or mashed potatoes nearby to catch every last spoonful.
Give the recipe a try, and leave a comment about how yours turned out, what you served with it, or any questions you had along the way.