Honey Garlic Pork Chops — Weeknight Slow-Cooked Dinner

The sweet caramel of honey and the warm bite of garlic fill the kitchen while the meat falls tender from the fork. Slow Cooker Honey Garlic Pork Chops transform simple pork into a glossy, savory-sweet dinner that’s hands-off and reliable. After testing this recipe eight times with different pork cuts and timing, I settled on the balance below for texture and flavor. I developed this version for busy weeknights during my restaurant days and refined it for the home slow cooker so the meat stays juicy and the sauce sticks. Read on for clear steps, exact measurements, and pro tips to avoid the common pitfalls and get perfect chops every time. For more slow-cooker inspiration, try this slow cooker honey garlic method to see how small changes affect the glaze.

Why This Recipe Works

Low-and-slow cooking breaks down connective tissue and keeps pork moist instead of drying it out.
A splash of acid (rice vinegar) balances honey’s sweetness so the glaze tastes rounded, not cloying.
Cornstarch slurry at the end creates a glossy, clingy sauce that coats each chop.
Browning the chops briefly before slow cooking adds Maillard flavor and a deeper savory note.
Using bone-in or thicker chops helps prevent overcooking; thinner chops tend to dry out faster.

Ingredients Breakdown

Boneless pork chops, 900 g (about 2 lb) — Use 4 thick-cut chops, each about 225 g (8 oz). Thicker chops stay juicier; bone-in works, but adjust cook time slightly.
Kosher salt, 1½ tsp (8 g) — I use Diamond Crystal; if using Morton’s, use half the amount.
Black pepper, ½ tsp (1 g) — Freshly ground for best flavor.
Olive oil, 2 tbsp (30 ml) — For initial sear; neutral oil like canola is fine if preferred.
Garlic, 4 cloves (about 12 g), minced — Fresh garlic gives the brightest flavor.
Honey, 120 ml (¼ cup) — Use a mild-flavored honey so it doesn’t overpower the sauce.
Soy sauce, 60 ml (¼ cup) — Light soy or low-sodium will control saltiness.
Rice vinegar, 2 tbsp (30 ml) — Adds brightness; lemon juice can substitute but will change the flavor slightly.
Chicken broth, 120 ml (½ cup) — Keeps the sauce from burning and adds savory depth; vegetable broth works for a lighter flavor.
Tomato paste, 1 tbsp (15 g) — Gives body and umami to the glaze.
Dijon mustard, 1 tsp (5 g) — Balances sweetness and helps emulsify the sauce.
Cornstarch, 2 tsp (6 g) mixed with 2 tbsp (30 ml) cold water — Thickens the sauce at the end.
Substitutions with impact warnings:
Swap honey for maple syrup: flavor becomes earthier; reduce any additional sweetener.
Swap soy sauce for tamari for gluten-free option, but taste for salt and adjust.
Using thin chops (<1.5 cm / 0.6 in) will likely lead to dry results; choose thicker cuts.

Essential Equipment

3.5–6 quart slow cooker (crock pot) — Choose one that fits the chops in a single layer without overlapping.
Cast-iron or heavy skillet for searing — Adds flavor quickly before slow cooking.
Instant-read thermometer — Check doneness accurately (see doneness cues below).
Small bowl and whisk for the sauce slurry.
Tongs and a spoon for glazing.
If you don’t have a skillet, you can skip the sear and increase cooking time by 15–30 minutes; the flavor will be slightly less pronounced.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 3 hours (high) or 6 hours (low) | Inactive Time: None | Total Time: 3–6 hours | Servings: 4

Step 1: Season and sear the chops

Pat 900 g (2 lb) pork chops dry and season with 1½ tsp (8 g) kosher salt and ½ tsp (1 g) black pepper. Heat 2 tbsp (30 ml) olive oil in a skillet over medium-high heat and sear chops 1–2 minutes per side until lightly browned and fragrant. Sear only to color — do not cook through.

Step 2: Make the honey-garlic sauce

In a bowl, whisk 120 ml (¼ cup) honey, 60 ml (¼ cup) soy sauce, 2 tbsp (30 ml) rice vinegar, 120 ml (½ cup) chicken broth, 1 tbsp (15 g) tomato paste, 1 tsp (5 g) Dijon mustard, and 4 minced garlic cloves until smooth. The sauce should be homogenous and slightly glossy before pouring over the meat.

Step 3: Arrange chops in the slow cooker

Place the seared chops in a single layer in the slow cooker. Pour the sauce evenly over the chops so they are mostly covered; leave a small uncovered edge to prevent a full boil-over. If needed, nestle them slightly on an angle.

Step 4: Slow cook to tender

Cook on LOW for 6 hours or HIGH for 3 hours, uncovered. The pork is done when it reaches an internal temperature of 63°C (145°F) and the meat is fork-tender; it will continue to relax a bit off heat. Check at the earlier time to avoid overcooking.

Step 5: Thicken the glaze

Remove chops to a plate and keep warm. Mix 2 tsp (6 g) cornstarch with 2 tbsp (30 ml) cold water to make a slurry, then stir into the remaining sauce in the slow cooker. Turn the cooker to HIGH and whisk for 3–5 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning.

Step 6: Glaze and serve

Return chops to the slow cooker and spoon the thickened sauce over them, or place chops on a platter and drizzle sauce to keep presentation clean. Garnish with chopped green onions or sesame seeds if desired and serve immediately.

Expert Tips & Pro Techniques

Common mistake: Overcooking thin chops. Avoid this by choosing 1.5–2.5 cm (0.6–1 in) thick chops and monitoring internal temperature with an instant-read thermometer.
Flavor boost: Sear quickly for 60–90 seconds per side in a very hot skillet to get Maillard reaction without cooking through.
Make-ahead: Fully cook through Step 5, cool completely, refrigerate up to 2 days, and when ready reheat in a 160°C (325°F) oven for 15–20 minutes until warmed. Re-glaze before serving.
Professional technique at home: After slow cooking, finish the chops under a hot broiler for 2–3 minutes to caramelize the glaze — watch closely to prevent burning.
Avoid a thin sauce: If the sauce seems thin after thickening, reduce on HIGH for an extra 5–7 minutes; do not add extra cornstarch without making a fresh slurry.
Salt control: If you used a salty soy sauce, reduce the added kosher salt by half and taste the finished sauce before plating.

Storage & Reheating

Refrigerator: Store cooled chops and sauce in an airtight container for up to 3 days. Keep sauce separate if you plan to reheat slowly.
Freezer: Freeze cooked chops with sauce in a freezer-safe container for up to 3 months. Thaw in refrigerator overnight before reheating.
Reheating: Gently reheat in a 175°C (350°F) oven for 10–12 minutes until warm, or heat in a skillet over medium-low with a splash of broth to loosen the sauce. Avoid microwaving if you want to preserve texture and glaze quality.

Variations & Substitutions

Gluten-Free: Use tamari in place of soy sauce and ensure the tomato paste has no additives. Everything else stays the same; cook times unchanged.
Lower-Sugar: Reduce honey to 60 ml (2 tbsp) and add 1–2 tbsp (15–30 ml) extra vinegar or lemon juice to keep brightness. Sauce will be less shiny but still tasty.
Spicy Twist: Add ½–1 tsp (1–2 g) red pepper flakes or 1 tbsp (15 ml) sriracha to the sauce. Keep the rest of the recipe the same.
Chicken version: Use bone-in chicken thighs, 1 kg (2.2 lb), and cook LOW for 6–7 hours or HIGH for 3½–4 hours. See a related honey garlic crockpot chicken for timing notes.
Caramelized finish: After step 5, spoon sauce onto a rimmed baking sheet and broil for 3–4 minutes to intensify flavor, then return to chops.

Serving Suggestions & Pairings

Starch: Serve with garlic mashed potatoes or steamed jasmine rice to soak up the glaze. Try pairing with our caramelized honey-glazed pork sides for a similar flavor profile.
Vegetable: Roasted broccoli or green beans tossed with lemon brighten the plate.
Beverage: A lightly chilled Riesling or an amber ale cuts through the sweetness.
Garnish: Sprinkle toasted sesame seeds and sliced green onions for color and crunch. For a cozy set-and-forget menu, serve alongside slow sides like this delicious slow-cooker oatmeal for a full-plan, multi-course approach.

Nutrition Information

Per serving (Serving size: 1 pork chop with glaze; Recipe yields 4 servings)

Calories: 420 kcal
Total Fat: 18 g
Saturated Fat: 6 g
Cholesterol: 120 mg
Sodium: 650 mg
Total Carbohydrates: 28 g
Dietary Fiber: 0 g
Sugars: 24 g
Protein: 38 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pork chops turn out dry?
A: Most often they were overcooked or too thin. Use chops at least 1.5 cm (0.6 in) thick and pull them at 63°C (145°F) to avoid dryness. Also sear only for color, not to finish cooking.

Q: Can I make this without honey?
A: Yes — substitute 120 ml (¼ cup) maple syrup or 2 tbsp (30 ml) brown sugar dissolved in 2 tbsp (30 ml) water. Flavor will shift slightly.

Q: Can I double this recipe?
A: Yes. Use a larger slow cooker and arrange chops in a single layer or two slightly overlapping layers. Cooking time is similar, but check internal temperature earlier to avoid overcooking.

Q: Can I prepare this the night before?
A: Absolutely. Complete through the thickening step, cool, and refrigerate overnight. Reheat in a 160°C (325°F) oven for 15–20 minutes and re-glaze before serving.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, cooked pork chops keep 3 days in the refrigerator.

Q: Can I use bone-in chops?
A: Yes. Bone-in chops add flavor and stay juicier; increase LOW time by 30–60 minutes or HIGH by 15–30 minutes and verify with a thermometer.

Q: Is it okay to skip searing?
A: Yes, but the flavor will be milder. If skipping, consider increasing the tomato paste to 1½ tbsp (22 g) and reduce cooking liquid slightly to compensate.

Conclusion

This recipe is designed to give busy cooks a fail-safe, flavorful dinner that holds up for leftovers and reheats well. For another slow-cooker take on honey-garlic pork, see this tested recipe for Honey Garlic Crock Pot Pork Chops – Recipes That Crock! For a Southern-style version with slightly different seasoning and technique, consult HONEY GARLIC PORK CHOPS – The Southern Lady Cooks.