These slow cooker honey garlic pork chops are a weeknight dream. The chops turn out so juicy and tender, and the sweet-savory sauce is rich and sticky in the best way.
Toss everything in the crockpot and let it do the work—it’s truly one of the easiest meals to pull off.
Why I Love This Recipe
I’ve made this recipe more times than I can count. It’s saved me on busy nights when I still wanted something that tasted like I tried. Here’s why this one’s always in my dinner rotation:
- You can prep it in 10 minutes flat
- The pork chops stay juicy, not dry
- The sauce thickens into a glossy glaze
- It’s totally hands-off once it’s in the slow cooker
- Tastes even better the next day
Servings and Time
Serves: 4
Cook Time: 6 hours on low or 3 hours on high
Prep Time: 10 minutes
What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- ½ cup honey
- ¼ cup low-sodium soy sauce
- ¼ cup ketchup
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- ½ onion, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- Optional: chopped green onions & sesame seeds for garnish
Pro Tips
- Sear the pork chops first if you want extra flavor, but they’ll still be great without it.
- Whisk the sauce ingredients before pouring them into the crockpot—it helps them blend evenly.
- Use thick chops so they don’t dry out during cooking.
- Don’t skip the cornstarch slurry at the end—it makes the sauce glossy and thick.
- Want it spicy? Add a pinch of red pepper flakes to the sauce.
Tools Required
- 6-quart black oval slow cooker
- Small mixing bowl
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Small saucepan (for thickening sauce)
Substitutions and Variations
- Use bone-in chops, but cook a little longer for tenderness.
- Swap hoisin for extra ketchup if you don’t have it.
- Apple cider vinegar works if you don’t have rice vinegar.
- Add sliced bell peppers or carrots in the crockpot for a built-in veggie.
Make Ahead Tips
- Combine the sauce ingredients the night before and store in the fridge.
- Slice the onion and store it in an airtight container to save time in the morning.
- You can also add everything to the crockpot insert, cover it, and refrigerate overnight. In the morning, just pop it in the base and turn it on.
Instructions
Step 1: Prep the Pork and Onion
Place 4 boneless pork chops (1 inch thick) into the black oval crockpot. Add ½ onion, thinly sliced, spreading over and around the pork chops.
Step 2: Mix the Sauce
In a small bowl, whisk together:
½ cup honey, ¼ cup low-sodium soy sauce, ¼ cup ketchup, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, and 1 teaspoon grated fresh ginger.
Step 3: Pour Sauce Over Pork
Pour the mixed sauce evenly over the pork chops in the slow cooker, making sure the tops are fully coated.
Step 4: Cook
Cover and cook on low for 6 hours or high for 3 hours, until pork chops are fork-tender.
Step 5: Thicken the Sauce
Once done, remove pork chops and set aside. In a small saucepan, combine 1 tablespoon cornstarch and 1 tablespoon water. Whisk in 1 cup of the cooking liquid from the crockpot. Heat over medium, whisking until thick and glossy.
Step 6: Finish and Serve
Return the pork chops to the crockpot, pour the thickened sauce over top, and let sit for 5–10 minutes to soak up flavor. Serve over rice and garnish with sesame seeds and chopped green onions.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stove with a splash of water to loosen the sauce.
- You can freeze the pork and sauce together for up to 2 months.
Why This Recipe Works (Quick Science)
Cooking pork chops low and slow breaks down connective tissue without drying them out. The honey caramelizes slightly over time, giving the sauce a sticky texture. Cornstarch thickens the sauce by bonding with water molecules, turning it glossy and rich.
Common Mistakes
- Using thin pork chops – They dry out too fast.
- Not whisking the sauce – Can lead to uneven flavor.
- Skipping the cornstarch – The sauce won’t thicken without it.
- Overcooking – Stick to the time. Too long and they’ll shred like pulled pork.
What to Serve With
- Steamed white or jasmine rice
- Stir-fried veggies (broccoli, bell peppers, snap peas)
- Garlic noodles or sesame soba
- Cucumber salad with rice vinegar
FAQ
Can I use frozen pork chops?
Yes, but thaw them first for even cooking.
Is this recipe gluten-free?
Use gluten-free soy sauce and hoisin to make it gluten-free.
Can I double the recipe?
Absolutely—just don’t stack the chops too high. Use a larger slow cooker if needed.
Can I make it spicy?
Yes, stir in ½ tsp red pepper flakes to the sauce before cooking.
Final Thoughts
This slow cooker honey garlic pork chop recipe is one of those dependable meals you’ll come back to again and again. It’s simple, comforting, and tastes like you ordered takeout—but better. Give it a try, and if you do, I’d love to hear how it turned out. Drop a comment below and let me know if you made any tweaks!