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.

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Honey garlic pork chops served over mashed potatoes with a side of broccoli.

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.

A slow cooker full of honey garlic pork chops.

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.

Browned pork chops in honey garlic sauce inside a crock pot.

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!

A cross section of a honey garlic pork chop served on mashed potatoes.

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 pork chops video

4.99 from 138 votes

Honey Garlic Pork Chops (Slow Cooker)

AuthorSara Welch
Honey garlic pork chops served over mashed potatoes with a side of broccoli.
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!
Time
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course Dinner
Cuisine American
Serves 6

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

  1. Boneless skinless chicken thighs can be substituted for pork chops.
  2. You can add some sriracha or chili flakes if you want a spicier meal.

Nutrition

Calories: 279kcal | Carbohydrates: 20g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 708mg | Potassium: 518mg | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 0.8mg | Calcium: 14mg | Iron: 1mg

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Comments

  1. 5 stars
    Hello, and thank you for the recipe. I used 1-1/2 inch chops, and I had a bit of a time knowing when to test them for being done. I think I overcooked them as the temp was at least 178° and the time was not up. I used 6 large chops and on low they appeared not to be getting anywhere, so I turned them up for an hour or so.

    The sauce is lovely; light but very tasty. I use a low sodium tamari.

  2. I was wondering if anyone has ever attempted to convert this recipe to a pressure cooker/Instant Pot? If so, was additional liquid needed? And how long under pressure? If no one has, I may try to myself, although I am always nervous about making any changes to a recipe.Thanks!

      1. I did! I browned the chops on the saute function, then added a cup of water to scrape off the cooked on bits. Added the chops back in with the mixture and cooked on manual (I think for 10 mintes). I let them naturally release pressure then opened and thickened sauce on saute function. Turned out great!

  3. 5 stars
    This will be the fourth time I’ve made this recipe.
    Made with chicken breasts, frozen pork steaks, and fresh pork steaks, all worked well hence making it again for the fourth time. This time I added chili flakes, serving it with coconut rice for this evening’s supper.

    Love all of your recipes, especially TERIYAKI CHICKEN, APRICOT CHICKEN and SLOOPY JOES (a weekend favorite)

  4. I don’t have corn starch in my house and won’t get to the store before making this. What do you recommend?

    1. I would recommend either thawing first, or only cooking on high heat so that the meat comes to the appropriate temperature to avoid food safety concerns.

  5. This might be a stupid question, but I would love to cook this for my “crowd.” Assuming I could fit it all in my slow cooker, do you think I could double the whole recipe? How would you adjust cooking time?

      1. I was going to ask can you add potatoes, carrot’s and celery. Would this work or not please? Need to get full meal done as guests as soon as I get in to tonight x

  6. What would happen if I added the corn starch at the beginning? Not sure if I would remember to put in in 3/4ths of the way through!

    1. I’ve never tried it this way, the sauce might end up thicker with the corn starch being in the slow cooker the whole time.

  7. Hi I tried these with pork chops. Delicious. Do you think I could use boneless chicken breasts in place of the pork chops? and if so, would you put them in whole? I will brown them first. Thank you!

  8. 5 stars
    Made these tonight with several substitutions cause I was too lazy to go to the store. For the catsup I mixed spicy bloody Mary mixer with marinara, wercestershoire (?) for the soy and Maple Syrup for the honey. They came out Super delicious and tender. (I also cut the cooking time by adding the cornstarch slurry after 3 hours and cooking for 1 more cause I was hangry).

  9. Made this tonight I was in a bit of a hurry and cooked on high for 2 hours instead of 4 on low. Then turned to low after adding the cornstarch. Turned out amazing. The chops fell apart when we took them out! Thank you!

    1. I’ve never made this in the oven, I think you’d want to sear the outsides them bake until just cooked through.