Easy Crockpot Orange Pork Chops for a Tender Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface away from any edges. Gather all your ingredients, including the pork chops, marmalade, garlic powder, and soy sauce, so they are ready for quick assembly.

If the pork chops were kept in the refrigerator, take them out about 15 minutes before starting to take the chill off, but do not exceed 30 minutes at room temperature. Ensure you have a digital meat thermometer ready to check for doneness once the cooking time concludes, as this is the most reliable way to ensure safety and quality.

Instructions

Initial Assembly

1. 1Prepare the slow cooker
   Place the raw thick-cut pork chops into the bottom of the slow cooker insert. Ensure they are arranged in a single layer if possible to promote even cooking throughout the process.
   Look for Pork chops are arranged flat in the slow cooker base.
   Tip Pat the pork chops dry with paper towels before adding them to the cooker for better browning potential.

The pork chops should be arranged neatly in the bottom of the slow cooker. Ensure the surface of the meat is relatively clear so the glaze ingredients can be applied directly. Check that the slow cooker is securely plugged in and the ceramic insert is properly seated in the base before you begin adding the ingredients to avoid any spills or issues later.

Adding Glaze Ingredients

2. 2Add aromatics and glaze
   Spoon the orange marmalade over the pork chops. Sprinkle the garlic powder evenly over the meat, then pour the soy sauce over everything to create the base of the cooking liquid.
   Look for Marmalade, garlic powder, and soy sauce are distributed over the chops.
   Tip If the marmalade is very thick, you can whisk it with the soy sauce in a small bowl before pouring it over the meat.

The marmalade, garlic powder, and soy sauce should be distributed evenly over the top of the pork chops. You do not need to stir the ingredients at this stage, as the heat will cause the marmalade to melt and combine with the soy sauce as it cooks. Ensure the garlic powder is not clumped in one spot for a more uniform flavor distribution.

Slow Cooking

3. 3Cook and serve
   Cover the slow cooker and set to low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops and let them rest for at least 5 minutes before serving.
   Look for Pork is tender and reaches a safe internal temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is cooked safely without becoming overdone.

The slow cooker should be covered with the lid, and the setting should be on low. The smell of savory garlic and citrus should begin to fill the kitchen as the pork cooks.

Check that the lid is tightly sealed to maintain the necessary moisture levels. After the minimum cooking time, verify the internal temperature of the pork before moving to the resting phase.

Common mistakes

A common mistake is using pork chops that are too thin, which can lead to overcooking and a dry texture after several hours in the slow cooker. Another error is failing to check the internal temperature, relying solely on time; since slow cooker temperatures can vary by brand, a thermometer is essential.

Avoid opening the lid frequently during the cooking process, as each time you lift the cover, a significant amount of heat and steam escapes, which adds time to the cooking process and can impact the final texture of the pork.

How to tell it’s done

The pork chops are done when they are fork-tender and reach an internal temperature of 145°F (63°C). The meat should be opaque throughout and pull away easily from the bone if using bone-in chops. The glaze should be thickened, glossy, and coating the meat thoroughly.

Always insert the thermometer into the thickest part of the meat, avoiding the bone, to get an accurate reading. Once reached, let the meat rest for 5 minutes to allow the juices to redistribute, ensuring every bite remains moist and flavorful.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest