These easy honey garlic pork chops are coated in a sweet and savory sauce, then cooked in the slow cooker until tender and succulent. The perfect easy meal for a busy day!
If you’ve never experienced crock pot pork chops, now is your opportunity to give them a try! The pork comes out fork tender and the sauce has just a handful of ingredients, yet is complex in flavor.
Chicken is a staple for crock pot cooking, but did you know that pork chops are also a perfect protein for the slow cooker? These honey garlic pork chops come out so tender and flavorful that they’ll be sure to find a place on your regular dinner menu rotation.
How to make honey garlic pork chops
For this recipe you’ll want to use thick cut boneless pork chops. If you use a thin pork chop, you should reduce the cooking time so that they don’t dry out. My pork chops were about 1 1/2 inches thick. I prefer to brown my pork chops before I add them to the slow cooker, it just adds so much more flavor. If you’re in a hurry you can skip that step and the chops will still be delicious.
The sauce is made with ketchup, soy sauce, honey and garlic. At the end of the cooking process, a little cornstarch gets added to thicken the sauce. Be sure to serve your honey garlic pork chops over mashed potatoes or with rice or bread to soak up that amazing sauce!
I add a little chopped parsley at the end for a fresh flavor. If you don’t have parsley on hand, you can omit it, or substitute sliced green onions.
Not a pork fan? You can make this recipe with chicken instead! Simply substitute boneless skinless chicken thighs for the pork chops.
More slow cooker favorites
- Slow Cooker Black Eyed Peas
- Slow Cooker Turkey Chili
- Slow Cooker Salisbury Steak
- Slow Cooker Chicken Tacos
- Slow Cooker Apricot Chicken
Slow cooker pork chops video
Honey Garlic Pork Chops (Slow Cooker)
Ingredients
- 6 thick cut boneless pork chops
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons minced garlic
- 1/2 cup ketchup
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons cornstarch
- 2 tablespoons chopped parsley
Instructions
- Heat the oil in a pan over high heat. Season the pork chops generously with salt and pepper on both sides.
- Cook the pork for 4-5 minutes on each side until deep golden brown.
- Add the pork chops to the slow cooker.
- NOTE: you can skip the browning process if you prefer and simply season the pork chops with salt and pepper then add them to the slow cooker.
- In a small bowl, whisk together the garlic, ketchup, soy sauce and honey. Pour the sauce over the pork chops.
- Cover the slow cooker and cook on LOW for 4 hours.
- In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
- Cook for 1 more hour or until sauce has just thickened and pork chops are tender. Sprinkle with parsley and serve.
Notes
- Boneless skinless chicken thighs can be substituted for pork chops.
- You can add some sriracha or chili flakes if you want a spicier meal.
Lori says
Can I use Heinz Chili Sauce in place of ketchup?
Sara says
Yes that’s fine!
Ana says
Can this be frozen and then cooked in the slow cooker?
Sara says
Do you mean freezing the cooked dish and reheating?
Porsche says
Can you use bone in pork chops?
Sara says
Yes that works!
Geraldine says
Love this! Simply awesome tasting! Instead of honey, i used (less of) pancake syrup, plum sauce (not soy sauce) and didn’t have to thicken it. A few tweaks, always a go-to on a busy day ahead. Thanks so much!👍
Emily says
Omg, this recipe is amazing!! We have been experimenting with pork chop recipes because we have several from purchasing half a pig. Honestly, before this recipe, I never wanted to eat another chop. Oh have my thoughts changed!! This recipe is crazy good!!!
Jaime says
Can this be done with chicken thighs?
Sara says
Yes that will work!
Shell says
I added 5 spice also and grated a bit of ginger and garlic
Larine Kwolek says
This is awesome. Made as stated (with siracha) but only made two thick chops. I used an older crockpot so 5 hours was perfect. I would recommend doubling the sauce (or more) if you make more than 2 chops, it’s that good! Served over rice. A definite keeper, and so easy!
Darkmoonsfalcon says
considering that 145 degrees F is considered safe temp for pork with a e minute rest time I expect 5 hours is way too long for a newer crock pot…. mine is just about 145 cooked on low for 2 hours after a w minute browning on medium heat… and that’s bone in… anything kore than that I find even in a crockpot is too dry
Heather Heather Sagesse says
I skip browning at the beginning add red potatoes in the Crock-pot with the pork chops. This recipe is so good and easy to make.
Judy M says
Made this recipe for last night’s dinner. We enjoyed it very much but did find it a bit too sweet. Not sure how to smartly change the recipe..reduce honey, or ketchup or add some new ingredient. Please advise thank you
Sara says
You could try reducing the honey!
Milton says
It’s good. Replaced some of the ketchup with gochujang. Needs less cooking time check with thermometer. Remove the pork chops once cook then add cornstarch to thicken on high.
Kate says
My kids loved this. 3 hours on low for our thick cut chops was plenty, they were falling apart.
Ryan Williams says
Loved the low and slow method and the recipe pairs well with roasted sweet potatoes.
Dj says
Hello, do you have suggestions for the ketchup? We don’t use it so I don’t have any. Thanks!
Sara says
You could use tomato sauce with a bit of brown sugar mixed in!
Angela says
Did you put the additional 2 spoons of cornstarch in the sauce from the beginning or at the end then cook for an additional hour? I want to try your variation. Thank you!
Cherise says
So I made this recipe over the weekend and needless to say it was absolutely delicious. However, I will say I did have to tweak the ingredients for the sauce as I was not a fan of the strong soy sauce flavor. I expected it to be a lot more sweet. For the amount of chops I made the original serving size of the sauce made wasn’t enough for the pot anyways so I made more which is when I tweaked the ingredients. Here’s what I what I changed: I basically put literally a splash of soy sauce, 2 small spoons of cornstarch, and I added a few small spoons of brown sugar along with chicken broth. All other ingredients for the sauce remained the same. But it tasted 10x better. I cooked this on low for about 4 n half hours. I do recommend browning the chops first for a few minutes as I did also. I will definitely make this again.
Beth says
I wonder if you could make this as a freezer meal. Throw all the ingredients into a gallon baggie and then adjust the cooking time, adding the cornstarch mix when it’s an hour from done? Has anyone tried this?
Beth says
I used thin pork chops but otherwise made the recipe as written. It was wonderful! My husband absolutely raved about the sauce. Will definitely make this again.
Stacey says
Made the recipe as written except I didn’t thicken the sauce mine seemed pretty thick already. Sooooo good! My 17 year old foody son loved it! I served it with baked potatoes and green beans, thank you!
Lizzie says
Easy, reliable recipe that my whole family enjoyed. I added 1/2 teaspoon of Chinese 5 spice the 2nd time I cooked this and it really brought it to the next level.
Sophie says
That’s amazing — I did the same thing, before reading your review! My husband has this asian wing recipe that he loves, so I added the Chinese 5 spice for him. Same amount too. :-). Im glad to see your review since I am guilty of not making the original recipe first.