Slow Cooker Orange Herb Pork Chops with Honey Glaze Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and ready. Take the pork chops out of the refrigerator about 20 minutes before searing to bring them closer to room temperature, which helps achieve a more even sear. Have your whisk, microplane, and tongs ready to go.

Ensure you have fresh oranges for zesting and high-quality honey on hand. Clear a space on your counter to organize your ingredients so that the searing and assembly process flows smoothly without any interruptions. Proper preparation is the key to success in any kitchen endeavor.

Instructions

Searing the pork

1. 1Sear the pork
   Heat a skillet over medium-high heat. Sear the bone-in pork chops until golden brown on both sides. This step builds essential flavor before the slow cooking process begins.
   Look for The pork chops should develop a deep golden-brown crust on the exterior.
   Tip Ensure the skillet is hot enough to achieve a good sear without overcooking the center.

The pork chops should be deeply browned on both sides, creating a savory, caramelized crust. This browning is essential for the final flavor profile of the dish. Do not worry about cooking them through at this stage, as they will finish in the slow cooker. Ensure the skillet is hot enough to prevent the meat from steaming.

Creating the glaze

2. 2Prepare the glaze
   In a small bowl, whisk together the honey and orange zest until well combined. This sauce will provide the signature sweet and citrusy profile for the pork.
   Look for The mixture should be smooth and fragrant with citrus oils.
   Tip Use a fine microplane to zest the orange, avoiding the bitter white pith.

The honey-orange glaze should be well-emulsified and fragrant. The orange zest should be evenly distributed throughout the honey. The mixture should look bright and glossy. If it seems too thick, ensure the zest is finely grated to release the oils effectively into the honey, providing a balanced, aromatic, and smooth sauce for the pork.

Slow cooking and resting

3. 3Slow cook and serve
   Place the seared pork chops into the slow cooker. Pour the honey-orange sauce over the chops. Cover and cook on low for 4 hours. Once done, ensure the pork reaches an internal temperature of 145°F (63°C) and let it rest for at least 5 minutes before serving with fresh thyme.
   Look for The glaze should be thick and glossy, coating the tender pork chops perfectly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Garnish with extra orange zest and fresh thyme sprigs right before serving for a bright presentation.

The pork is done when it is extremely tender and the glaze has thickened into a rich, syrupy consistency that clings to the meat. The kitchen should smell intensely of sweet orange and savory pork.

Remember to let the pork rest for at least 5 minutes before serving to allow the juices to redistribute, ensuring every bite remains succulent.

Common mistakes

A common mistake is skipping the initial sear; this step is vital for flavor development and texture. Another error is using a slow cooker that is too large for the amount of meat, which can cause the sauce to evaporate too quickly or burn.

Avoid lifting the lid of the slow cooker too frequently during the cooking process, as this releases heat and moisture, significantly increasing the cooking time and potentially affecting the final texture of the pork chops.

How to tell it’s done

The pork chops are done when they are fork-tender and reach an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the chop, away from the bone, to verify the temperature.

The glaze should appear glossy, thick, and reduced enough to coat the back of a spoon thoroughly. The meat should be easy to pull away from the bone with minimal effort, indicating that the connective tissues have properly broken down during the slow cooking process.

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