Slow Cooker Honey Garlic Pork Chops for a Tender Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and positioned on a heat-resistant surface. Have all ingredients measured and ready, including peeling and mincing the garlic and slicing the yellow onion.

If the pork chops were kept in the refrigerator, take them out about 15 minutes before assembly so they are not ice-cold when they enter the cooker, which helps ensure a more consistent cooking time.

Instructions

Assembling the ingredients

1. 1Prepare the base
   Place the sliced onions into the bottom of the slow cooker to create a bed for the pork chops. This layer helps elevate the meat and adds sweetness to the sauce as it cooks.
   Look for Onions are evenly spread at the bottom.
   Tip Slice onions into uniform half-moons for even cooking.
2. 2Season the pork
   Place the pork chops on top of the onion bed in the slow cooker. Ensure they are arranged in a single layer if possible for consistent heat distribution.
   Look for Pork chops are laid flat on the onions.
   Tip Pat the pork chops dry with paper towels before placing them in the cooker.

At the end of this phase, the onions should form a stable, even base at the bottom of the slow cooker, and the pork chops should be arranged in a single layer. Everything should look organized and ready for the sauce. Ensure the slow cooker is plugged in and ready to be set to the low heat setting for the duration of the cooking process.

Adding the glaze

3. 3Mix the glaze
   In a small bowl, whisk together the honey, minced garlic, and soy sauce until fully combined. This mixture will serve as the primary flavoring agent for the dish.
   Look for The sauce is smooth and well-incorporated.
   Tip Ensure the garlic is finely minced to distribute the flavor evenly throughout the sauce.
4. 4Pour the glaze
   Pour the prepared honey garlic mixture evenly over the pork chops and onions inside the slow cooker. Ensure each chop is adequately coated by the liquid.
   Look for The sauce coats the chops and pools around the onions.
   Tip Use a spoon to drizzle any remaining sauce from the bowl over the chops.

The honey, garlic, and soy sauce should be thoroughly whisked into a uniform, smooth mixture before it is poured over the pork. The glaze should look well-distributed, coating the chops entirely. At this point, the kitchen should smell lightly of the aromatics. Once the lid is placed on the slow cooker, the environment is sealed, and the magic of slow cooking begins.

Slow cooking the pork

5. 5Slow cook the chops
   Cover the slow cooker and cook on low for 4 hours. Once finished, check that the pork chops have reached an internal temperature of 145°F (63°C) and let them rest for 5 minutes before serving.
   Look for The sauce is bubbling and the pork is tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid during the cooking process to maintain the internal temperature.

After four hours, the sauce should have thickened into a glossy, dark glaze that clings to the pork chops. The meat should look tender and slightly caramelized from the honey.

The onions at the bottom should be soft and translucent, having absorbed the flavors of the glaze. Check the internal temperature to confirm safety before letting the dish rest for the final five minutes.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the sauce from coating the meat properly and may lead to uneven cooking. Another error is using too much liquid; the onions and the pork will release their own juices, so there is no need to add water or broth.

Finally, avoid lifting the lid frequently, as each peek releases trapped heat and extends the cooking time significantly, potentially drying out the meat.

How to tell it’s done

The pork chops are done when the meat is tender and easily pierced with a fork. Using a meat thermometer is the most reliable way to ensure safety; insert it into the thickest part of the chop, avoiding the bone, to confirm it reaches at least 145°F (63°C).

After reaching this temperature, allow the meat to rest for at least 5 minutes to let the juices redistribute, ensuring every bite remains moist.

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