Slow Cooker Mongolian Pork Chops Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork chops in a hot pan for one minute per side before placing them in the slow cooker. This step is optional but adds a nice caramelized edge to the meat. If you choose to do this, ensure the pan is very hot and use a high-smoke-point oil. This extra step helps build complexity in the sauce and enhances the overall texture of the final dish.

If the sauce appears too thin after the cooking time is complete, you can remove the pork chops and turn the slow cooker to high for an additional 15 minutes to reduce the liquid further.

Alternatively, whisk a small amount of cornstarch with a tablespoon of cold water and stir it into the sauce, allowing it to thicken for a few minutes. This simple adjustment ensures the glaze is perfectly thick and flavorful for serving.

Variations

• Spicy Mongolian Pork: Add two tablespoons of chili garlic sauce or a teaspoon of red pepper flakes to the sauce mixture before cooking to introduce a pleasant heat that cuts through the sweetness of the hoisin.
• Garlic-Heavy Variation: Increase the aromatic profile by adding four cloves of minced fresh garlic along with the ginger. This adds a pungent, savory depth that pairs exceptionally well with the dark soy sauce base.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Ensure the pork is cooled to room temperature within 2 hours after cooking before refrigerating.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly.

Reheat

Reheat in a microwave-safe dish on medium power until steaming hot throughout, or warm in a pan over low heat with a splash of water.

Store any leftovers in an airtight container to maintain moisture. Ensure the pork is cooled to room temperature within two hours of cooking before placing it in the refrigerator.

Proper storage in the fridge keeps the meat safe and flavorful for up to three days. When reheating, add a splash of water or broth to the container to prevent the sauce from becoming too sticky or burning during the process.

This dish is excellent for meal prep as the flavors continue to develop after sitting in the refrigerator. You can assemble the ingredients in the slow cooker insert, keep it covered in the fridge overnight, and simply place the insert into the base and turn it on when you are ready to cook. This makes it a convenient option for busy days when you want a home-cooked meal ready by dinnertime.

Serving ideas

Serve the Mongolian pork chops over a bed of steamed white rice or jasmine rice to soak up the delicious hoisin-soy glaze. A side of steamed broccoli or stir-fried bok choy provides a crisp, fresh contrast to the rich, tender pork.

The combination of the warm, savory meat and the neutral rice creates a meal that is both satisfying and easy to prepare for a family dinner or a simple gathering.

For an extra touch, garnish the plates with a handful of fresh, thinly sliced green onions or a sprinkle of toasted sesame seeds before serving. These final additions provide a bright, crunchy texture that complements the softness of the slow-cooked meat.

Consider serving with a side of pickled ginger or a light cucumber salad to cleanse the palate, highlighting the savory and sweet notes of the Mongolian-inspired sauce.

Frequently asked questions

Recipe card

Slow Cooker Mongolian Pork Chops

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

Ingredients

• 4 pieces boneless pork chops
• 1/2 cup green onions, chopped
• 1 tsp ground ginger
• 1 cup soy-hoisin sauce mixture

Instructions

1. Arrange the raw boneless pork chops in a single layer at the bottom of the slow cooker to ensure even cooking throughout the process.
2. Scatter the chopped green onions evenly over the pork chops. Sprinkle the ground ginger over the top, then pour the soy-hoisin sauce mixture over everything.
3. Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.

Contains: gluten, soy

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

15 g

Fat

16 g

Fiber

0.5 g

Sugar

12 g

Sodium

850 mg

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