Slow Cooker Honey Sesame Pork Chops Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is placed on a flat, heat-resistant surface away from any overhanging cabinets or curtains.

Take the pork chops out of the refrigerator about 20 minutes before cooking to take the chill off, which helps with even cooking.

Measure out the garlic, sesame seeds, and honey soy sauce so they are ready to be added immediately. Ensure the slow cooker lid fits tightly to trap the heat and moisture inside, as this is critical for the braising process.

Instructions

Assembly phase

1. 1Prepare the slow cooker
   Place the five thick boneless pork chops into the base of the slow cooker, arranging them in a ring to ensure even heat distribution and contact with the bottom of the insert.
   Look for The chops should be arranged in a single layer or a neat ring to allow the sauce to coat them effectively during the cooking process.
   Tip Ensure the slow cooker insert is clean and dry before adding the pork to prevent any unwanted sticking during the long braise.

The pork chops should be arranged in a neat ring at the bottom of the slow cooker. Everything is ready to be seasoned and sauced. Ensure there is enough space in the cooker for the sauce to circulate around the meat without overcrowding.

Seasoning phase

2. 2Add aromatics and sauce
   Sprinkle the minced garlic evenly over the pork chops. Follow this by scattering the sesame seeds over the top, then pour the honey soy sauce over the entire mixture to coat the meat thoroughly.
   Look for The sauce should cover the pork chops partially, and the garlic and seeds should be distributed across the surface for balanced flavor in every bite.
   Tip Whisk the honey and soy sauce together in a separate small bowl before pouring if the honey is particularly thick, ensuring a uniform consistency.

The garlic, sesame seeds, and honey soy sauce are added. The meat should be partially submerged or at least well-coated. The aroma of the garlic and soy sauce should be present as you cover the pot to begin the cooking process.

Cooking phase

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, remove the chops and let them rest for at least 3 minutes before serving with the sauce.
   Look for The pork is done when it is fork-tender and the sauce has thickened slightly, coating the meat in a glossy, dark glaze.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature in the thickest part of the chop to ensure it is cooked through while remaining juicy and tender for the best final texture.

The pork is cooked through, tender, and coated in a thickened, glossy sauce. The internal temperature of the meat has reached 145°F (63°C), and the sauce has reduced to a pourable, rich consistency that coats the back of a spoon.

Common mistakes

A common mistake is overcooking the pork, which can make it dry even in a slow cooker. Avoid opening the lid too frequently, as this releases heat and moisture, which can significantly increase the total cooking time and affect the sauce consistency.

Another error is using very thin pork chops, which do not hold up well to the long cooking time. Always check the internal temperature rather than relying solely on the clock to guarantee the best results.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer in the thickest part of the chop. The meat should be opaque throughout and pull apart easily with a fork.

It should look soft and braised, with a glossy, dark sauce coating the surface. Resting for at least 3 minutes after removing from the heat is essential for the juices to redistribute, ensuring every bite is succulent and flavorful.

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