Slow Cooker Honey Garlic Pork Chops
This slow cooker honey garlic pork chops recipe delivers tender, succulent meat with a rich, glossy sauce that requires minimal effort. The combination of sweet honey, savory soy sauce, and aromatic garlic creates a restaurant-quality dish that cooks hands-off for hours. Perfect for busy weeknights, this comforting meal pairs beautifully with rice, mashed potatoes, or steamed vegetables.
Ingredients
- 6 bone-in pork chops, about 1 inch thick
- 1/2 cup honey
- 1/2 cup soy sauce
- 6 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Place pork chops in the slow cooker in a single layer.
- In a bowl, whisk together honey, soy sauce, minced garlic, balsamic vinegar, Dijon mustard, thyme, pepper, and salt.
- Pour the sauce over the pork chops, making sure they are well coated.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork is tender and cooked through.
- In a small bowl, mix cornstarch with water to create a slurry.
- Stir the cornstarch mixture into the slow cooker and cook on high for 15 to 20 minutes until the sauce thickens.
- Serve the pork chops with the glossy sauce spooned over top.
Practical Tips
Sear for extra flavor: For added depth, sear the pork chops in a hot skillet for 2 minutes per side before adding them to the slow cooker. This creates a golden crust that enhances the overall taste.
Adjust sweetness: If you prefer a less sweet sauce, reduce the honey to 1/4 cup and add an extra tablespoon of balsamic vinegar for balance.
Prevent overcooking: Check the pork chops at the 5-hour mark on low heat. Bone-in chops can dry out if cooked too long, so aim for an internal temperature of 145°F.
Storage Instructions
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water to restore the sauce consistency. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Common Questions
Can I use boneless pork chops? Yes, boneless chops work well, but reduce the cooking time by 1 to 2 hours on low heat since they cook faster than bone-in varieties.
What if I don’t have balsamic vinegar? Substitute with apple cider vinegar or rice vinegar in the same amount for a slightly different but equally delicious flavor profile.
Can this recipe be made in the oven? Absolutely. Sear the pork chops, transfer to a Dutch oven, add the sauce, cover, and bake at 325°F for 1.5 to 2 hours until tender.