Slow Cooker Honey Garlic Pork Chops for a Tender Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To achieve a thicker glaze, you can remove the pork chops once they are cooked and set the slow cooker to high for 15 minutes with the lid off.

This allows the sauce to reduce further. Once it reaches the desired consistency, pour it back over the chops before serving to ensure they are perfectly coated.

If you prefer a hint of heat, consider adding a pinch of red pepper flakes to the glaze mixture before pouring it over the pork.

This subtle spice complements the sweetness of the honey and the savory depth of the soy sauce, adding another layer of complexity to the dish without overpowering the natural flavor of the meat.

Variations

• Spicy Honey Garlic: Add two tablespoons of chili garlic sauce or a teaspoon of red pepper flakes to the glaze mixture for a spicy kick that balances the honey.
• Citrus Infused: Whisk in one tablespoon of fresh orange juice or a teaspoon of grated orange zest to the glaze for a bright, citrus-forward flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Store in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish on medium power or in a saucepan over low heat until warmed through.

Store any leftovers in an airtight container in the refrigerator. Ensure the pork chops have cooled completely before sealing them to prevent condensation, which can affect the texture of the glaze.

Consume the leftovers within three days for the best quality and flavor, as the sauce may begin to lose its glossy consistency if stored for longer periods.

This dish is excellent for making ahead of time. You can prepare the glaze and store it in the refrigerator for up to 24 hours before cooking.

When ready, simply layer the onions and pork in the slow cooker, pour the pre-made glaze over the top, and start the cooking process. It is a convenient way to have a hot dinner ready with almost no effort after a long day.

Serving ideas

Serve the pork chops hot, spooning a generous amount of the thickened honey garlic glaze from the bottom of the slow cooker over each piece. The onions, now caramelized and infused with the sauce, make an excellent topping for the chops or a flavorful addition to the plate alongside the meat.

Pair these pork chops with simple side dishes that can soak up the extra sauce, such as mashed potatoes, steamed rice, or roasted vegetables. The sweetness of the honey and the saltiness of the soy sauce work well with neutral-flavored sides, allowing the main dish to remain the focal point of the meal.

Frequently asked questions

Recipe card

Slow Cooker Honey Garlic Pork Chops for a Tender Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces bone-in pork chops
• 1/2 cup honey
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 1 large yellow onion, sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, soy

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

32 g

Fat

14 g

Fiber

0.5 g

Sugar

28 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.