Slow Cooker Honey Garlic Bone-In Pork Chops Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Have all your ingredients measured and ready.

If your pork chops have been in the refrigerator, take them out about 15 minutes before cooking so they are not ice-cold when they hit the slow cooker, which helps ensure a more even cooking process throughout.

Instructions

Preparation

1. 1Prepare the slow cooker
   Arrange the bone-in pork chops in the base of the slow cooker, ensuring they are fanned out evenly to promote uniform cooking throughout the process. Avoid overcrowding the insert to allow the heat to circulate properly around each piece of meat during the braising cycle.
   Look for Chops are arranged in a single layer at the bottom of the slow cooker.
   Tip Ensure the pork chops are completely thawed before placing them in the slow cooker to maintain food safety standards.

The pork chops are neatly arranged in the slow cooker insert, ready to receive the glaze. Ensure the surface of the ceramic insert is clean and that the chops are positioned to allow for even heat distribution across the bottom of the vessel.

Sauce Application

2. 2Mix and add the sauce
   In a separate measuring cup, whisk together the honey, soy sauce, and minced garlic until fully combined. Pour the prepared honey garlic mixture evenly over the pork chops in the slow cooker, making sure each chop is thoroughly coated with the sauce to enhance flavor penetration.
   Look for The sauce covers the surface of all the pork chops.
   Tip Use a small whisk to ensure the honey is fully incorporated into the soy sauce base.

The honey garlic sauce is whisked until smooth and poured thoroughly over the pork. The mixture should smell fragrant with the scent of fresh garlic and soy, and it should coat the chops evenly, preparing them for the slow braising process ahead.

Braising and Resting

3. 3Cook and finish
   Cover and cook on low heat for 4 to 6 hours or on high for 2 to 3 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops. Let the meat rest for 5 minutes before serving to ensure the juices redistribute for maximum tenderness.
   Look for Pork chops are tender and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the chop, away from the bone.

The pork is cooked through to the correct internal temperature. The glaze has thickened into a rich, dark, and syrupy consistency that clings to the meat.

The chops should look soft and glazed, ready to be removed for their short rest period before serving.

Common mistakes

A common mistake is overcooking the pork chops, which can result in a stringy or tough texture. Even in a slow cooker, timing matters. Always start checking the internal temperature toward the end of the recommended cooking window.

Another error is failing to ensure the sauce covers the meat sufficiently; if the chops are stacked too high, the top ones may not braise properly, so keep them in a fanned or single layer.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) when measured with a meat thermometer at the thickest part of the meat. The meat should be opaque, tender, and easily pull away from the bone.

Allow the pork to rest for at least 3 minutes after cooking to ensure the juices are fully reabsorbed, resulting in the most succulent texture possible.

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