These Slow Cooker Honey Garlic Pork Chops couldn’t get any easier, they’re so delicious and tender, they simply melt in your mouth! You can guarantee this will be a dinner your whole family will love.
You won’t believe how easy and delicious these Slow Cooker Honey Garlic Pork Chops are!!!
I have been planning out the week’s menu but I haven’t been in the mood to cook big and elaborate meals. All I want is a quick and simple dinner and there is nothing simpler than a slow cooker meal.
I’m always searching for new ways to prepare pork chops, but this is one I go back to time and time again.
These Slow Cooker Honey Garlic Pork Chops are unbelievably tender and flavorful. I love this recipe. The prep time is almost zero. So, simple to make and really these pork chops are an ideal dinner to make after a busy workday.
Are you ready for how incredibly easy this is?
First, season the pork chops (I used thick cut) and add them to the slow cooker. Boneless or bone-in; chicken will work with this recipe too! Then, mix all the other ingredients (less the cornstarch) and pour in over the pork chops.
Now it’s time to turn on that slow cooker, and let it work its magic!
Final result?
Beautiful, thick cut, juicy pork chops.
The combination of flavors in this recipe is absolutely amazing!
Serve them with some mashed potatoes or your favorite salad.
Happy Cooking!!!
- 6 pork chops (see notes)
- Salt and pepper to season
- 2 teaspoons garlic powder (to season)
- 6 cloves garlic, crushed
- 1/3 cup honey
- 1/2 cup vegetable broth
- 1 tablespoons rice wine vinegar
- 3 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- Season pork chops with salt, pepper and garlic powder. Place pork chops in the slow cooker.
- Mix garlic, honey, vegetable broth, rice wine vinegar, soy sauce and Worcestershire sauce in a small bowl. Pour this mixture over the pork chops in the slow cooker and cover.
Cook on LOW heat setting for 2-3 hours, or until fork-tender. Remove pork chops from slow cooker, and place on a plate; cover to keep warm.
In a small bowl, stir cornstarch and 2 tablespoons of the cooking liquid until well blended; stir into sauce in slow cooker. Cook on Low heat setting 3 to 5 minutes or until thickened. Serve pork chops with the sauce.
Make sure to use thick cut pork loin chops otherwise it might turn out dry and tough. After a few testings, I found out that thick pork loin chops (with bone) are the best cut for this recipe.
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- Instant Pot
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- Chef Knife
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- Glass Mixing Bowl Set
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- Slow Cooker
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Katie McCabe says
March 31, 2019 at 3:20 pmMy family loved it , especially mum on mothers day. Perfect !
Oriana Romero says
April 3, 2019 at 10:37 amHello Katie! So glad everyone enjoyed this recipe. Thanks so much for your feedback and for trying my recipe.
Tina says
March 30, 2019 at 7:38 pmOMG! This is going to be an absolute staple in our house now. Followed the recipe but used center cut boneless pork chops. Cooked full 3 hours. Super tender and the sauce….OMG the sauce is beyond amazing! I need a straw!
Oriana Romero says
April 3, 2019 at 10:40 amHello Tina! Wow, what a compliment! I’m so glad you and your family enjoyed it. Thank you so much for taking the time to come back and let me know.
Jennifer Swanson says
March 18, 2019 at 7:42 pmThis slow cooker pork chop recipe is wonderful! I had four bone-in large loin pork chops and was looking for a recipe that included honey since my husband and I raise honeybees. This recipe seemed easy to throw together and didn’t take all day to cook! I did let it cook about an hour longer on low because it didn’t seem done enough at 2 1/2 hours – but we had time to do that and it turned out perfectly. I had plenty of sauce and they were fork tender. Served with mashed potatoes, kernel corn and warm biscuits with butter and honey and it was a perfect meal! My husband remarked that I should make this again and that was a high compliment coming from him! I will definitely make this again and even serve it to guests in the future. Great recipe!! Thank you!!
Oriana says
March 19, 2019 at 5:11 amHello Jennifer! Thanks for trying this recipe. I’m so glad you and your husband enjoyed it!!!
Leigh says
January 2, 2019 at 1:52 pmMade this today. My children are home from school and generally do not like pork chops, but this is a hit. I doctored the recipe a bit. Added thinly sliced onion, baby red and yellow peppers, some ginger, orange peel, and red pepper flakes. Will definitely make this again. Less than two hours to cook the chops to tender. Whoever asked what would go with it…cilantro rice with sauteed green beans for us.
Oriana says
January 4, 2019 at 5:19 amHello Leigh! Thanks for trying this recipe. I’m so glad you and your family enjoyed it!!!
Linda says
December 9, 2018 at 3:12 pmAmazing! I added a piece of yellow bell pepper because I didn’t want it ruin in the veggie bin. I will make this again and again!
Oriana says
December 10, 2018 at 9:52 amHello Linda!! I am very happy you liked this recipe. I make it for dinner all the time. Thanks for taking the time to let me know. 🙂
Theresa says
December 1, 2018 at 4:03 pmI made these chops this week and they were delicious. The glaze turned out nice and thick and the flavor was outstanding. The glaze had thickened up on it’s own while cooking I don’t think I really needed the added starch but used it anyway. I used center cut, boneless chops because that’s what I had on hand. I brined them for 2 hours I usually brine my chops overnight or at least 4 – 6 hours but I only had time for 2 hours. So not as tender as I would prefer but tender enough and absolutely delicious. I also used ACV in place of rice vinegar because I had that on hand and I used coconut aminos is place of the soy sauce because I don’t eat soy. I used tapioca starch in place of corn starch because I had it. I used a Repunzel organic vegetable bullion cube to make the vegetable broth. I stored the left over chops in the glaze and just popped them in the oven the next day and they turned out great. Thanks so much for this recipe.
Oriana says
December 5, 2018 at 5:44 amHello Theresa! I’m so happy you enjoyed this recipe. I am taking notes about your substitutions to try next time. Thank you for taking the time to come back and let me know!🙂
Holly says
May 21, 2018 at 5:36 amI made this tonight with a pork scotch roast cut into thick steaks (I seared them first) and it turned out great. didn’t bother thicken the sauce, served with mash and veggies. Delicious!
Oriana says
May 23, 2018 at 9:45 ammmmm…It sounds delicious, Holly! I will try your version next time. Thank you for taking the time to come back and let me know!🙂
Abra Singleton says
May 8, 2018 at 5:43 pmI’m making this tonight. I’ve made it once before, and we loved it. It’s sooo good… I can’t remember if I posted about this the last time. If not, here it is. 🙂
We always have minced garlic in our fridge, so I use that instead of cloves. One clove equals one tsp of minced garlic.
We’re out of rice wine vinegar, so I used apple cider vinegar. A few sites said that’s a better substitute than other vinegars, like white wine vinegar.
We never have veggie broth, so I use chicken broth instead.
Because my crockpot is small, I have to add a bit more broth to cover the porkchops. I may not have had to do that last time because the chops were smaller. We got pretty big ones this time. They were on sale.
Abra Singleton says
May 8, 2018 at 9:47 pmI will say that the sauce never thickens like it’s supposed to. Idk why. It’s not dark like in the picture, and it’s watery. However, it tastes amazing. It’s good on mashed potatoes, too. I like to serve this with mashed potatoes and corn (Or another veggie).
Oriana says
May 10, 2018 at 5:07 pmHello Abra! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂