Busy days call for effortless dinners, and these Slow Cooker Honey Garlic Pork Chops deliver just that! With minimal prep, the slow cooker does all the work, transforming simple ingredients into incredibly tender, flavor-packed pork chops coated in a sweet and savory garlic-infused sauce. Serve them with mashed potatoes, rice, or a crisp salad for a meal the whole family will love—no stress, no fuss, just pure deliciousness!
Oriana’s Thoughts On The Recipe
Some days, I just don’t have the energy for big, complicated meals—especially on busy weeknights when life feels like a whirlwind. That’s when my slow cooker becomes my best friend, and these Slow Cooker Honey Garlic Pork Chops save the day. With just a few minutes of prep, the slow cooker takes over, turning simple ingredients into a meal that tastes like I spent hours in the kitchen. The pork chops come out unbelievably tender, practically falling apart with every bite, and the rich, garlicky honey sauce is so good you’ll want to drizzle it over everything! So, if you’re craving a stress-free dinner that delivers big on taste, grab your slow cooker and let it work its magic!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pork Chops: I like and recommend using thick-cut, bone-in pork chops. Leaner/ thinner cuts will not be as tender.
- Seasonings: You’ll need salt, black pepper, and garlic powder.
- Oil: Any oil you have handy will work for this recipe.
- Fresh garlic: For extra flavor! Don’t skip it.
- Honey: This helps to naturally sweeten the sauce. Feel free to use more or less to taste, depending on how sweet you prefer the sauce.
- Broth: Regular or low-sodium chicken or vegetable broth or stock is the base of the sauce.
- Rice wine vinegar: You can substitute for another light, mild vinegar, such as apple cider vinegar or champagne vinegar.
- Soy sauce: Regular soy sauce is usually pretty salty, so I like to use the low sodium soy sauce to cut back on the sodium level. Coconut aminos is also a great substitute for those looking for a soy-free alternative.
- Worcestershire sauce: I love adding it for extra flavor.
- Cornstarch: You can substitute for potato starch 1:1.
Food Allergy Swaps
- Soy-Free: Instead of soy sauce and store-bought vegetable broth (which may contain soy additives), use coconut aminos, tamari (gluten-free), liquid aminos, and soy-free broth or homemade broth.
- Gluten-Free: Instead of Worcestershire sauce (which may contain gluten), use a gluten-free Worcestershire alternative.
Overview: How to Make Pork Chops in The Slow Cooker Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season the Pork Chops
Season pork chops with salt, pepper, and garlic powder.
- Brown the Pork Chops (optional)
Add the oil to a large skillet on medium-high heat, and brown the pork chops on both sides for 2-3 minutes until they are browned well. Add them to the slow cooker.
- Mix Sauce Ingredients
Mix fresh 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
Cook on LOW heat setting for 6 hours, or until fork-tender. Remove pork chops from the slow cooker, and place them on a plate; cover to keep warm.
- Thicken the Sauce
In a small bowl, stir cornstarch and 2 tablespoons of the cooking liquid until well blended; stir into sauce in the slow cooker. Return pork chops to the pot. Cook on HIGH heat setting for 10 – 15 minutes or until the sauce has thickened. Serve pork chops with the sauce.
Recipe Tips
The most tender results come from a bone-in thicker (approx. 3/4″) chop with nice marbling throughout.
Sear the pork chops first. Although it’s an optional extra step, searing the pork chops before adding them to the slow cooker is a must! It caramelizes the exterior, adding a flavorful brown crust that you can’t get just from slow cooking on its own.
If the chops aren’t tender (and you’ve used the recommended type), they likely need more time.
Storing and Freezing Instructions
Store: Store leftovers in a sealed food storage container in the refrigerator for 3 – 4 days.
Freeze: Place them in an airtight freezer container and freeze them for up to 2 months. When ready to enjoy, let thaw in the refrigerator before reheating.
Frequently Asked Questions
This step can be skipped if you’re short of time. But if you have time, it’s highly recommended and only takes a couple of minutes.
After a few tests, I recommend using bone-in, thick pork loin chops since they are the best cut for this recipe.
You can substitute for another light, mild vinegar, such as apple cider vinegar or champagne vinegar.
It will take around 3 – 6 hours, depending on the size and thickness of your pork chops.
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Recipe Card
Slow Cooker Honey Garlic Pork Chops
Equipment
Ingredients
- 6 bone-in, thick-cut pork chops (see notes)
- Salt and pepper to season
- 2 teaspoons garlic powder
- 2 tablespoons vegetable or canola oil
- 6 cloves garlic, minced
- 1/3 cup (80 ml) honey
- 1/2 cup (120 ml) vegetable broth
- 1 tablespoon (15 ml) rice wine vinegar
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 tablespoons (20 g) cornstarch
- Fresh parsley, chopped (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Season pork chops with salt, pepper, and garlic powder.
- Add the vegetable oil to a large skillet on medium-high heat, and brown the pork chops on both sides for 2-3 minutes, or until they are browned well. Then, add them to the slow cooker.
- Mix fresh 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 6 hours, or until fork-tender. Remove pork chops from the slow cooker, and place them on a plate; cover with foil to keep warm.
- In a small bowl, stir cornstarch and two tablespoons of the cooking liquid until well blended; stir into sauce in the slow cooker. Return the pork chops to the pot. Cook on HIGH heat setting for 10 – 15 minutes or until the sauce has thickened. Serve pork chops with the sauce and garnish with chopped parsley if desired.
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- Soy-Free: Instead of soy sauce and store-bought vegetable broth (which may contain soy additives), use coconut aminos, tamari (gluten-free), liquid aminos, and soy-free broth or homemade broth.
-
- Gluten-Free: Instead of Worcestershire sauce (which may contain gluten), use a gluten-free Worcestershire alternative.
- The most tender results come from a bone-in thicker (approx. 3/4″) chop with nice marbling throughout.
- Sear the pork chops first. Although it’s an optional extra step, searing the pork chops before adding them to the slow cooker is a must! This extra step helps to caramelize the exterior, adding a flavorful brown crust that you can’t get just from slow cooking on its own.
- If the chops aren’t tender (and you’ve used the recommended type), they likely need more time.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in September 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2025 to make it as helpful as possible!
hubby loves it 🙂 we all did but he’s in love
Hello Mikaela! Yay! I’m so glad to hear that it was a hit with everyone—especially your hubby! 😊❤️ Thank you for sharing; knowing it’s ‘hubby-approved’ makes my day. Happy cooking!