There’s nothing easier than throwing everything into a crock pot and letting it do the work for you—and that’s exactly why I love these Crock Pot Teriyaki Pork Chops.
The meat turns out fall-apart tender, the sauce is sticky-sweet and savory, and it tastes like you worked all day on it (but you didn’t). Perfect for busy nights.
Why I Love This Recipe
This recipe became a go-to for me during the fall when I wanted something cozy but didn’t want to babysit a pan on the stove. I had a long day, came home, and this smelled like I had been cooking for hours.
- It’s all made in one pot—less cleanup
- The sauce is homemade and better than bottled
- The pork comes out super tender and juicy
- It’s freezer-friendly and reheats beautifully
Servings + Cook Time
Servings: 4
Cook Time: 4–6 hours on LOW or 2–3 hours on HIGH
What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ¼ teaspoon black pepper
- 1 small onion, sliced thin
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon sesame seeds (for topping)
- 2 green onions, sliced (for topping)
Pro Tips
- Sear the pork chops first for more flavor—but it’s optional
- Don’t skip the cornstarch slurry at the end—it thickens the sauce perfectly
- Use low-sodium soy sauce to keep the salt levels in check
- Slice the onion super thin so it melts into the sauce
- Leftovers taste even better the next day after soaking in the sauce
Tools Required
- 6-quart oval crock pot (black)
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Tongs
- Small saucepan (optional for thickening sauce faster)
Substitutions and Variations
- Swap pork for boneless chicken thighs or breasts
- Use maple syrup instead of honey
- Add pineapple chunks during the last hour for a Hawaiian twist
- Want spice? Add a teaspoon of sriracha or red pepper flakes
- If you don’t have fresh ginger, use ½ tsp ground ginger
Make Ahead Tips
- Mix the sauce ingredients the night before and store covered in the fridge
- You can prep the pork chops and onion and freeze everything together in a freezer bag—dump straight into crock pot the morning of
Instructions
Step 1: Layer the pork chops and onions in the crock pot
Place 4 boneless pork chops and 1 small onion (sliced thin) into the black oval crock pot. Lay onions under and on top of the pork.
Step 2: Mix the teriyaki sauce
In a small bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, and ¼ teaspoon black pepper until smooth.
Step 3: Pour sauce over pork chops
Pour the prepared sauce evenly over the pork chops and onions in the crock pot.
Step 4: Slow cook
Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours until the pork chops are fork-tender.
Step 5: Thicken the sauce
In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water to make a slurry. Pour into the crock pot during the last 30 minutes and stir gently.
Step 6: Finish and garnish
Once sauce has thickened, remove pork chops and plate. Spoon sauce over the top and garnish with 1 tablespoon sesame seeds and 2 sliced green onions.
Leftovers + Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave with a splash of water to loosen the sauce
- You can also freeze the cooked pork chops for up to 2 months
Macros (Per Serving – makes 4 servings)
- Calories: 330
- Protein: 32g
- Carbs: 18g
- Fat: 14g
- Sugar: 12g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Soy sauce gives umami, honey and brown sugar add sweetness and help caramelize, while rice vinegar adds brightness to balance the flavors. Slow cooking breaks down the pork’s connective tissues, making it super tender without drying it out. Cornstarch slurry thickens the sauce by gelatinizing the starch molecules, giving it that nice glossy finish.
Common Mistakes
- Using regular soy sauce: It can make the dish too salty—go with low sodium
- Not slicing the onion thin enough: Thick slices won’t melt into the sauce
- Skipping the slurry: You’ll end up with a thin, runny sauce instead of that rich, glossy glaze
- Overcooking: Pork can get dry if cooked too long on high heat—check it at the 2-hour mark on HIGH
What to Serve With
- Steamed white rice or jasmine rice
- Stir-fried vegetables (broccoli, bell peppers, snap peas)
- Roasted sweet potatoes
- A light Asian-style cucumber salad
- Sesame noodles
FAQ
Can I use bone-in pork chops?
Yes! Just add 30 minutes to the cooking time on LOW.
Can I make this without a crock pot?
Yep. You can bake it at 350°F in a covered dish for about 45–50 minutes, then finish with the slurry on the stovetop.
Is it spicy?
Not at all. But you can add sriracha if you want a kick.
Can I prep this the night before?
Totally. Just layer everything in the crock pot insert, cover, and refrigerate. Pop it into the base and turn it on the next day.
Final Thoughts
This Crock Pot Teriyaki Pork Chops recipe is a no-fuss, big-flavor dinner that’s perfect for any night of the week. The sauce is rich, the meat is fork-tender, and the whole thing takes just minutes to throw together. Give it a try, then come back and tell me how it went—drop a comment if you’ve got questions or fun twists!