Slow Cooker Honey Garlic Pork Chops

A cozy, no-fuss dinner you can set and forget

You want dinner to be easy, warm, and tasty. You also want it to cook itself while you handle your day. Slow Cooker Honey Garlic Pork Chops do exactly that. They come out tender, juicy, and full of sweet and savory flavor. The slow cooker does the work. You do the fun part: serve, eat, and relax.

This recipe uses simple ingredients you likely have at home—honey, soy sauce, garlic, and ginger. These four pantry staples make a rich sauce that soaks into the pork. The result tastes like takeout comfort food, but with clean, straight flavors and a silky finish. You can put the chops in the slow cooker in the morning and come back to dinner that is ready to plate. No fuss. No stress. Minimal cleanup.

The sauce is the star. Honey gives body and sweetness. Soy sauce brings salt and depth. Garlic and ginger add fresh bite and warmth. Together, they make a well-balanced glaze that clings to each chop and pools at the bottom for spooning over rice, potatoes, or a crisp salad. Every bite feels cozy. Every plate looks generous.

This meal fits busy weeknights, lazy Sundays, or any time you want a hands-off main. It works for family dinners, small gatherings, and meal prep. It reheats well, and the leftovers taste even better as the flavors settle. You can dress it up with sesame seeds and green onions or keep it simple and rustic. Either way, you get a dish that feels special without any hard steps.

If you have a slow cooker, this recipe makes it shine. If you are new to slow cooking, this is a great place to start. It uses a short ingredient list, clear steps, and flexible timing. You can cook on low while you are away or on high when you need a faster path to tender pork. The sauce never goes out of style, and the method is easy to learn and repeat.

In short, Slow Cooker Honey Garlic Pork Chops bring you comfort, convenience, and great taste. Set it, forget it, and let the slow cooker make dinner smooth and satisfying.

Why Make This Recipe

• It saves time. You mix a quick sauce, add the pork, and let the slow cooker do the rest.
• It delivers big flavor. Honey, soy sauce, garlic, and ginger make a bold, balanced sauce.
• It stays tender and juicy. Slow cooking gently breaks down the meat, so it stays moist.
• It needs little cleanup. One bowl and one slow cooker insert keep dishes light.
• It uses simple pantry items. You likely have honey, soy sauce, and garlic on hand.
• It works on your schedule. Cook on low for 6–7 hours or on high for 3–4 hours.
• It pairs with many sides. Serve over mashed potatoes, steamed rice, or a fresh salad.
• It suits family tastes. The sweet and savory sauce pleases picky eaters and food lovers alike.
• It scales up. Double the recipe for guests or meal prep without extra effort.
• It welcomes tweaks. Add heat, citrus, or sesame to make it your own.
• It reheats well. The sauce keeps the meat moist for leftovers that still taste great.

How to Make Slow Cooker Honey Garlic Pork Chops

You do not need special tools or chef skills. You only need a slow cooker, a small bowl, and a few minutes to mix the sauce. Here is the simple process, along with helpful tips for the best results.

• Choose the right pork chops. Use four chops of even thickness so they cook at the same speed. You can use boneless or bone-in. Boneless cooks a bit faster. Bone-in keeps more moisture and can add flavor.
• Mix the sauce well. Whisk honey, soy sauce, minced garlic, and grated ginger in a bowl until smooth. This helps the honey blend fully and keeps the flavors even in the pot.
• Season the pork. Salt and pepper the chops on both sides. This builds a good base for the sauce and boosts the meat’s natural flavor.
• Layer in the slow cooker. Place the seasoned chops in the slow cooker in a single layer if possible. If you must stack, place the thicker chops on the bottom and the thinner ones on top.
• Pour the sauce over the pork. Make sure the sauce touches all surfaces. Use a spatula to scrape the bowl so you do not waste any flavor.
• Choose your heat and time. Cook on low for 6–7 hours for the most tender result. Cook on high for 3–4 hours if you need dinner faster. Do not open the lid while it cooks—the heat loss can extend the cooking time and dry out the meat.
• Check for doneness. Pork is safe to eat at 145°F (63°C) with a rest. In a slow cooker, it often cooks past that and turns very tender, which is fine. The chop should feel tender when pierced with a fork and should not resist much. If it still feels tough, give it more time.
• Optional: thicken the sauce. If you want a glossy, thicker finish, remove the chops to a plate and cover them loosely. Stir a quick cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), then pour it into the sauce in the slow cooker. Cover and cook on high for 10–15 minutes until it thickens. Spoon the sauce over the pork to serve.
• Rest and garnish. Let the pork sit for a few minutes so the juices settle. Garnish with chopped green onions right before serving for a fresh crunch and color.

A note on browning: You can sear the pork chops in a hot skillet with a little oil for 1–2 minutes per side before adding them to the slow cooker. This step is optional. Searing adds color and a deeper flavor, but the recipe still tastes great if you skip it.

A note on salt: Regular soy sauce adds plenty of salt. If you want less salt, use low-sodium soy sauce. Taste the sauce after cooking and adjust with a pinch of salt or more soy sauce if needed.

A note on sweetness: Honey makes the sauce rich and sticky. If you prefer less sweet, reduce the honey slightly and add a splash more soy sauce or a squeeze of lemon juice to balance it out.

Timing tip: If your chops are very thick (1 inch or more), plan the high end of the time range. If they are thin, check at the low end. Bone-in chops may need a little more time than boneless.

Ingredients

• 4 pork chops
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Chopped green onions for garnish

Directions

1. In a bowl, mix honey, soy sauce, garlic, and ginger.
2. Season pork chops with salt and pepper and place them in the slow cooker.
3. Pour the honey garlic mixture over the pork chops.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until tender.
5. Serve over mashed potatoes, rice, or salad, and garnish with green onions.

How to Serve Slow Cooker Honey Garlic Pork Chops

Serve these pork chops hot with a generous spoonful of sauce. The sauce tastes great over sides that soak up flavor. Here are easy ways to plate and pair:

• Over mashed potatoes. Spoon extra sauce over the potatoes for a smooth, savory-sweet finish.
• Over steamed rice. White rice, brown rice, or jasmine rice all work. The grains catch the sauce and carry each bite.
• Over a hearty salad. Use mixed greens or crisp romaine with cucumbers, carrots, and a light vinaigrette. The fresh crunch balances the rich sauce.
• With roasted vegetables. Try broccoli, carrots, green beans, or Brussels sprouts. Roast them with olive oil, salt, and pepper until crisp-tender.
• With noodles. Egg noodles or rice noodles make a quick base. Toss the noodles with a little of the sauce before adding the pork.
• With quinoa or cauliflower rice. These give a lighter, high-fiber side that still soaks up flavor.

Garnish with chopped green onions for color and a fresh bite. You can also add a sprinkle of toasted sesame seeds for nutty crunch. If you thickened the sauce, drizzle a little extra over the plate right before serving to make it shiny and inviting.

For a restaurant-style plate, set a bed of rice or mashed potatoes in the center, lay a pork chop on top, spoon sauce over it, and scatter green onions. Add a bright side like roasted broccoli or a simple cucumber salad to make the dish pop.

How to Store Slow Cooker Honey Garlic Pork Chops

Store leftovers safely so you can enjoy them again without losing quality.

• Cool the pork. Let the pork chops and sauce cool until warm, not hot. Do not leave them out for more than 2 hours.
• Use airtight containers. Place the chops in a container and pour sauce over them to keep them moist.
• Refrigerate. Store in the fridge for up to 3–4 days.
• Freeze. For longer storage, freeze for up to 2–3 months. Freeze individual chops with sauce for easy reheating.

Reheat gently:

• Microwave: Place a chop and some sauce in a microwave-safe dish. Cover loosely and heat in 30–60 second bursts until hot. Stir the sauce halfway through so it warms evenly.
• Stovetop: Warm the pork and sauce in a small covered pan over low heat. Add a splash of water if the sauce looks too thick.
• Oven: Place in a covered baking dish at 300°F (150°C) until warmed through.

Food safety tip: Reheat leftovers until steaming hot. If you use a thermometer, reheat to 165°F (74°C). Do not reheat more than once. Only warm what you plan to eat.

Tips to Make Slow Cooker Honey Garlic Pork Chops

• Pick even chops. Use pork chops of similar size and thickness so they cook evenly.
• Use low-sodium soy sauce if you want less salt. You can always add more to taste.
• Balance the sweetness. If the sauce tastes too sweet, add a splash of rice vinegar or lemon juice at the end.
• Sear for extra flavor. Brown the chops for 1–2 minutes per side in a hot pan before slow cooking to add color and a slight crust.
• Do not open the slow cooker. Lifting the lid releases heat and steam and can dry out the pork and extend the cooking time.
• Mind the time. Cook on low for 6–7 hours for the most tender result. If you cook on high, check at 3 hours to avoid overcooking.
• Thicken the sauce if you like. Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and cook on high for 10–15 minutes.
• Taste and adjust. After cooking, taste the sauce. Add a pinch of salt, more soy sauce, or a touch of honey to adjust the balance.
• Use fresh garlic and ginger. Fresh aromatics give the sauce a bright, clean flavor. Mince or grate them finely so they melt into the sauce.
• Measure honey easily. Spray your measuring cup with a little oil or wet it with hot water so the honey slides out.
• Add a bit of heat if you want. Sprinkle red pepper flakes or add a small squeeze of sriracha to the sauce.
• Choose the right side. Serve with starchy sides like rice or potatoes to soak up the sauce, or with a crisp salad for a lighter plate.
• Garnish last. Add chopped green onions right before serving so they stay fresh and bright.
• Keep it moist. Store leftovers with plenty of sauce to keep the pork tender when you reheat.
• Double the sauce. If you love extra sauce for rice and potatoes, make a little more by increasing honey and soy in equal amounts.
• Avoid overcooking. If your chops are thin, check earlier. Slow cookers vary, so use tenderness as your guide.
• Try bone-in for more flavor. Bone-in chops can taste richer and may stay juicier.
• Skim extra fat. If you see fat on the surface of the sauce after cooking, skim it with a spoon for a cleaner finish.
• Use a liner if you want easy cleanup. Slow cooker liners make washing the pot simple.
• Add veggies at the right time. If you include quick-cooking vegetables, add them near the end so they do not turn mushy.

Variation (if any)

You can change the flavor with small tweaks while keeping the easy method. Here are simple variations:

• Spicy honey garlic pork chops: Add 1–2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce. The heat cuts the sweetness and adds a kick.
• Sesame honey garlic pork chops: Stir in 1–2 teaspoons of toasted sesame oil at the end and sprinkle sesame seeds on top. This adds a nutty aroma.
• Citrus twist: Add 1–2 tablespoons of orange juice or lemon juice to the sauce. Citrus brightens the flavor and balances the honey.
• Pineapple honey garlic pork chops: Add 1/2 cup of pineapple chunks with the pork. The fruit adds a tropical note and a gentle tang.
• Ginger-forward version: Increase ginger to 2 tablespoons for more warmth and a sharper flavor.
• Low-sodium swap: Use low-sodium soy sauce and reduce the honey slightly. Taste at the end and adjust as you like.
• Sticky broiled finish: After slow cooking, place the chops on a sheet pan, brush with sauce, and broil for 2–3 minutes until the top turns glossy and lightly caramelized. Watch closely to prevent burning.
• Mushroom add-in: Add sliced mushrooms during the last 1–2 hours. They soak up the sauce and add earthy flavor.
• Apple and onion comfort: Add sliced onions and a few thin apple slices at the start. Apple’s mild sweetness pairs well with pork and honey.
• Herb hint: Add a small pinch of dried thyme or rosemary to the sauce for a cozy, herby touch.
• Gluten-free option: Use gluten-free tamari instead of soy sauce. Keep all other steps the same.

You can also swap the protein. Chicken thighs work well with this sauce and method. Adjust the cooking time as needed. For boneless, skinless chicken thighs, cook on low for about 4–5 hours or on high for 2–3 hours, until tender.

FAQs (minimum three FAQ)

Q: Do I need to sear the pork chops before slow cooking?
A: No. You do not need to sear them. Searing adds color and a deeper flavor, but the recipe works well without it. If you have time, sear for 1–2 minutes per side. If not, skip it. The slow cooker will still make the pork tender and tasty.

Q: Can I cook the pork chops on high?
A: Yes. Cook on high for 3–4 hours. Check at 3 hours, since slow cookers vary. If the pork feels tender when pierced with a fork, it is ready. For the most tender result, use low for 6–7 hours.

Q: Can I thicken the sauce?
A: Yes. Remove the pork to a plate. Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the sauce. Cook on high for 10–15 minutes until the sauce thickens. Return the pork or just spoon the sauce over it.

Q: Can I use bone-in pork chops?
A: Yes. Bone-in chops work great and may stay juicier. They can take slightly longer to cook. Plan for the higher end of the time range and test for tenderness.

Q: Can I use thin pork chops?
A: Yes, but watch the time. Thin chops cook faster and can dry out if overcooked. Start checking early. If you cook on high, begin checking around the 3-hour mark.

Q: Can I use frozen pork chops in the slow cooker?
A: Do not put frozen meat in the slow cooker. Thaw the pork chops in the fridge first. This keeps the cook time safe and even and helps the meat cook properly.

Q: What sides go best with these pork chops?
A: Serve them over mashed potatoes, steamed rice, or a simple salad, as the recipe suggests. You can also add roasted broccoli, green beans, carrots, or noodles. The sauce tastes great on almost any side.

Q: How long do leftovers last?
A: Store leftovers in an airtight container in the fridge for 3–4 days. You can also freeze them for 2–3 months. Reheat gently with some sauce so the pork stays moist.

Q: Can I double the recipe?
A: Yes. Make sure your slow cooker can hold the extra chops in an even layer. If you must stack, rotate the chops halfway through cooking if possible. Add a little extra sauce so everything stays coated.

Q: How do I keep the pork from drying out?
A: Do not overcook. Use the low setting if you can. Keep the lid on to hold in steam. Use enough sauce to cover the meat. If the chops are thin, check early.

Q: Can I make this recipe with chicken?
A: Yes. Use boneless, skinless chicken thighs for the best result. Cook on low for about 4–5 hours or on high for 2–3 hours, until tender. The honey garlic sauce works very well with chicken.

Q: What can I do if the sauce tastes too sweet or too salty?
A: If it is too sweet, add a splash of soy sauce or a little lemon or rice vinegar. If it is too salty, add a bit more honey and a splash of water, or serve with plain rice or potatoes to balance the bite.

Q: Can I add vegetables to the slow cooker?
A: Yes. Add firm vegetables like carrots or onions at the start. Add quick-cooking vegetables like bell peppers or snap peas in the last hour so they do not turn mushy.

Q: What temperature should the pork reach?
A: Pork is safe at 145°F (63°C). In the slow cooker, it often cooks beyond that and gets very tender, which is fine. Focus on tenderness. For leftovers, reheat to 165°F (74°C).

Q: Should I remove the fat or leave it on?
A: Leave a little fat for moisture and flavor. After cooking, skim any excess fat from the sauce with a spoon if you want a cleaner finish.

With these steps, tips, and simple ingredients, Slow Cooker Honey Garlic Pork Chops make dinner easy and comforting. You get a tender main with a bold, sweet-savory sauce and countless serving options. Set it, forget it, and enjoy every bite.

Slow Cooker Honey Garlic Pork Chops

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• Author: amanda-hart
• Total Time: 250 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A cozy, no-fuss dinner featuring tender pork chops cooked in a rich honey garlic sauce that soaks in, delivering sweet and savory flavor effortlessly.

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Ingredients

Scale 1x2x3x

• 4 pork chops
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Chopped green onions for garnish

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Instructions

1. In a bowl, mix honey, soy sauce, garlic, and ginger.
2. Season pork chops with salt and pepper and place them in the slow cooker.
3. Pour the honey garlic mixture over the pork chops.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until tender.
5. Serve over mashed potatoes, rice, or salad, and garnish with green onions.

Notes

For extra flavor, you can sear the pork chops before slow cooking. Use low-sodium soy sauce for less salt. Adjust the sweetness as needed with honey or vinegar.

• Prep Time: 10 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 70mg

Keywords: slow cooker, pork chops, honey garlic, easy dinner, comfort food