Slow Cooker Honey Sriracha Pork Chops Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork chops in a hot skillet for one minute per side before placing them in the slow cooker. This step is optional but helps to develop a richer crust on the meat, which contrasts beautifully with the soft, glazed texture achieved during the slow cooking process. If you choose to sear, ensure you do not cook the meat through on the stovetop.

If you prefer a thicker sauce, you can remove the pork chops once they are cooked and set them aside.

Whisk a small amount of cornstarch mixed with cold water into the remaining liquid in the slow cooker, then turn the heat to high for ten minutes until the sauce reduces to your desired consistency. This simple step can elevate the presentation and mouthfeel of the final dish significantly.

Variations

• Spicy Pineapple Pork: Add a half cup of crushed pineapple to the slow cooker along with the sauce. The acidity of the pineapple cuts through the richness of the pork and enhances the sweetness of the honey.
• Ginger Garlic Pork: Add one tablespoon of freshly grated ginger and an extra teaspoon of garlic powder to the sauce mixture. This adds a pungent, aromatic layer that pairs perfectly with the spicy sriracha.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Once properly stored, the pork chops can be kept in the refrigerator for up to three days. When reheating, it is best to use a low heat setting on the stove or in the microwave with a splash of water to prevent the sauce from burning or drying out.

You can prepare the honey sriracha sauce up to two days in advance and keep it in the refrigerator until you are ready to cook.

However, it is best to assemble the pork and sauce in the slow cooker immediately before you start cooking to ensure the best texture and food safety. Do not prepare the entire dish ahead of time and store it raw in the slow cooker, as this can be dangerous.

Serving ideas

Serve these honey sriracha pork chops over a bed of fluffy steamed white rice or quinoa, which acts as the perfect vehicle for soaking up the extra sauce.

A side of stir-fried vegetables like snap peas or bell peppers complements the sweet and spicy profile of the pork beautifully, adding color and crunch to your plate. Consider a side of cool cucumber salad to balance the heat of the sriracha sauce.

When plating, spoon a generous amount of the remaining sauce from the slow cooker over the pork chops to ensure they stay moist. Garnish with a fresh sprinkle of sliced green onions and perhaps a dash of toasted sesame seeds if you desire additional texture.

The bright, spicy, and sweet notes of the dish make it a crowd-pleaser that pairs well with simple, neutral side dishes that do not compete with the bold flavors of the glaze.

Frequently asked questions

Recipe card

Slow Cooker Honey Sriracha Pork Chops

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

Ingredients

• 5 boneless pork chops
• 2 tbsp green onions, sliced
• 1 tsp garlic powder
• 1/2 cup honey
• 1/4 cup sriracha

Instructions

1. Place the boneless pork chops into the base of the slow cooker in a single layer. Ensure the meat is arranged evenly to allow for consistent cooking throughout the process.
2. Sprinkle the garlic powder evenly over the pork chops. In a small bowl, whisk together the honey and sriracha until smooth, then drizzle the mixture over the seasoned chops.
3. Cover the slow cooker and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Once finished, let the pork rest for 5 minutes before serving with a garnish of sliced green onions.

Contains: soy

Estimated nutrition per serving

Calories

320

Protein

26 g

Carbohydrates

28 g

Fat

10 g

Fiber

0.5 g

Sugar

25 g

Sodium

450 mg

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