Slow Cooker Glazed Pork Chops

Slow Cooker Glazed Pork Chops

These Slow Cooker Glazed Pork Chops are tender, juicy, and coated in a sweet-and-savory glaze made with brown sugar, honey, garlic, and soy sauce. The slow cooker does most of the work, making this an easy comfort-food dinner for busy weeknights.

Ingredients

For the pork chops

• 4 bone-in or boneless pork chops, about ¾–1 inch thick
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon onion powder

For the glaze

• ½ cup (120 ml) honey
• ¼ cup (60 ml) low-sodium soy sauce
• ¼ cup (50 g) packed brown sugar
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, optional

For thickening the sauce

• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Season the pork chops.
   Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, paprika, and onion powder.
2. Optional: sear the pork chops.
   Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for about 2 minutes per side, just until browned.

   This step isn’t essential, but it adds a deeper, more savory flavor to the finished dish.

3. Make the glaze.
   In a bowl, whisk together the honey, soy sauce, brown sugar, ketchup, minced garlic, apple cider vinegar, Dijon mustard, smoked paprika, and red pepper flakes.
4. Add the pork to the slow cooker.
   Place the pork chops in the bottom of a 6-quart slow cooker, arranging them in as even a layer as possible.
5. Pour over the glaze.
   Pour the prepared glaze evenly over the pork chops, making sure they’re well coated.
6. Slow cook.
   Cover and cook on:
   • LOW for 3–4 hours, or
   • HIGH for 1½–2½ hours

   Cooking time will vary depending on the thickness of the pork chops. For the juiciest result, avoid cooking them longer than necessary.

7. Check for doneness.
   Pork is safely cooked when it reaches an internal temperature of 145°F (63°C), followed by a short rest.
8. Thicken the glaze.
   Carefully transfer the pork chops to a plate and cover loosely with foil.

   Pour the cooking liquid into a small saucepan. Mix the cornstarch with cold water to make a smooth slurry. Whisk it into the sauce and simmer over medium heat for 2–4 minutes, until thick and glossy.

9. Glaze the pork chops.
   Spoon the thickened sauce generously over the pork chops.
10. Rest and serve.
    Let the pork chops rest for about 5 minutes, then serve with additional glaze.

Tips for Tender Pork Chops

• Don’t overcook them. Pork chops are lean and can become dry if left in the slow cooker too long.
• Bone-in chops tend to stay a little juicier, while boneless chops cook faster.
• Searing before slow cooking adds excellent flavor.
• Keep the slow cooker covered while cooking so heat and moisture aren’t lost.
• Use a meat thermometer rather than relying only on cooking time.
• Let the chops rest briefly before serving so the juices redistribute.

Make the Glaze Extra Flavorful

For a more complex glaze, add one or two of these:

• 1 teaspoon grated fresh ginger
• 1 teaspoon Worcestershire sauce
• 1 tablespoon orange juice
• ½ teaspoon chili powder
• 1 teaspoon sesame oil
• A pinch of cayenne pepper

For a sweeter glaze, add another tablespoon of honey. For a tangier glaze, increase the apple cider vinegar slightly.

Serving Ideas

These pork chops pair beautifully with:

• Creamy mashed potatoes
• Roasted potatoes
• Steamed green beans
• Roasted broccoli
• Glazed carrots
• Corn on the cob
• Rice
• Buttered noodles
• Simple green salad

The sweet glaze is especially delicious spooned over mashed potatoes or rice.

Storage

Store leftover pork chops and glaze in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently in a skillet over low heat or in the microwave, adding a spoonful of water or extra glaze if needed.

Freezing

Allow the pork chops and glaze to cool completely, then place them in a freezer-safe container. Freeze for up to 2 months.

Thaw overnight in the refrigerator and reheat gently until hot.

Makes

4 servings

For the best finish, spoon plenty of the thick, glossy honey-garlic glaze over the pork chops just before serving and garnish with a little chopped parsley or green onion