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
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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)
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!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.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!
Read the recipe notes in regards to colour. This was easily fixed by adding some dark Chinese soy sauce. I did about half dark and half light, came out a wonderful deep colour just like the photos. WONDERFUL RECIPE, never ever cooked pork and had no idea how too. I had some pork chops in the freezer from husbands failed attempt at replicating something he ate at a restaurant. Not enough chops to put in my large slow cooker, but browned and into the dutch oven on low for a few hours. PERFECT. I guess pork will be on the menu more often now. Can’t wait to try some other recipes on your site.
Hello Caitlan Lee! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Can you make this with frozen pork chops? If so what would the cooking time difference be?
Hello Kali! I don’t recommend cooking frozen meats in the slow cooker because slow cookers don’t reliably get frozen meat up to a safe temperature quickly enough, which opens the door for bacteria to flourish. I hope this helps. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
These came out delicious. They were juicy and the sauce was amazing and there was plenty of it. Used agave because I had no honey but these will definitely be in the rotation now LOL.
Hello Kristen! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi. I tried to do in the oven on slow cooking option,after 3 hours they are not ready yet. I turned on higher temperature to finish cooking them. Hope they will get tasty. Thanks for the receipt.
Hello Tatiana! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My family loved it , especially mum on mothers day. Perfect !
Hello Katie! So glad everyone enjoyed this recipe. Thanks so much for your feedback and for trying my recipe.
Can you use another broth in stead of vegetable
Hello Denise! Yes, you can use chicken or meat broth. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
OMG! 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!
Hello 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.
This 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!!
Hello Jennifer! Thanks for trying this recipe. I’m so glad you and your husband enjoyed it!!!
Made 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.
Hello Leigh! Thanks for trying this recipe. I’m so glad you and your family enjoyed it!!!
Amazing! 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!
Hello 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. ?
I 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.
Hello 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!?
I 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!
mmmm…It sounds delicious, Holly! I will try your version next time. Thank you for taking the time to come back and let me know!?
I’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.
I 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).
Hello Abra! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Hello, I am prepping this just now for tonight’s dinner, I’m just unsure about what sides to serve with this. Can anyone recommend anything please 🙂
Hello Alice! Thanks for your interest in my recipe. My family’s fave is mashed potatoes.
Don’t usually cook with pork, so excited to try this one! Also a number of recipes recommend to sear the meat before putting it in the crock pot, and I’m using some thinner cuts. Wod searing it help hold the juices in more or just make it over cooked in the slow cooker?
Hello Kendra! Searing the pork chops will help to keep them moist and will add more flavor so if you have the time to do it please do. Thanks for your interest in my recipe.
Do you think if you use red wine vinegar instead it will taste okay?
Hello Andrea! Thanks so much for your interest in my recipe. Yes, it will work fine.
hello, Oriana your recipe is very good, i try it was so wonderful every body like my food thanks so much God bless u
Hello Ola! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?