Slow Cooker Orange Herb Pork Chops for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure your pork chops are patted dry with paper towels to facilitate a better sear. Have your whisk and small mixing bowl ready for the sauce. Ensure the slow cooker is clean and positioned on a stable, heat-resistant surface.

If your pork chops have excess fat, trim it slightly to ensure the sauce remains clean and light. Always keep raw meat separate from other ingredients, and remember to wash your hands, utensils, and surfaces thoroughly after handling the raw pork to maintain food safety standards in your kitchen.

Instructions

Searing the pork

1. 1Sear the pork chops
   Heat a heavy-bottomed skillet over medium-high heat. Add the bone-in pork chops and sear them until they develop a deep golden-brown crust on both sides. This step is essential for building a rich flavor base for the slow cooker.
   Look for The pork chops should be deeply browned on the exterior.
   Tip Ensure the pan is hot before adding the chops to get a good sear without overcooking the center.

The pork chops should be golden-brown on both sides, with a visible sear that indicates the development of savory flavor compounds. The kitchen should smell fragrant and toasted.

Ensure no meat is sticking to the pan and that the exterior is evenly browned before proceeding to the next phase in the slow cooker.

Combining the glaze

2. 2Prepare and combine the sauce
   In a small bowl, whisk together the orange juice and honey until fully combined. Place the seared pork chops into the slow cooker and pour the orange-honey mixture evenly over the top, ensuring every chop is well-coated.
   Look for The sauce should be smooth and well-incorporated.
   Tip Whisking the ingredients separately ensures the honey is fully dissolved into the juice before hitting the meat.

The orange juice and honey should be whisked until they form a perfectly homogeneous liquid without any streaks. Ensure the pork chops are arranged in a single layer in the bottom of the slow cooker so that the sauce can reach every surface, creating an even, flavorful coating during the slow cooking process.

Slow cooking and serving

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours until the pork is tender and reaches an internal temperature of 145°F (63°C). Once finished, remove the chops and let them rest for 3 minutes. Garnish with fresh thyme and orange zest curls before serving.
   Look for The meat is tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Allowing the meat to rest is crucial for retaining juices, ensuring each bite remains succulent and flavorful.

The pork should be tender and the sauce slightly reduced, clinging to the meat. The internal temperature must reach 145°F (63°C). Once finished, the chops should glisten from the reduced glaze. Garnish with fresh herbs and citrus zest to provide a bright finish that cuts through the richness of the meat.

Common mistakes

A common mistake is skipping the initial sear, which sacrifices the deep, savory flavor that defines this dish. Another error is overcooking the chops; even in a slow cooker, pork can become dry if left for too long.

Ensure you monitor the temperature toward the end of the cooking time. Avoid lifting the lid frequently, as this releases heat and moisture, which disrupts the consistent cooking environment necessary for the tender, glazed finish that this recipe is intended to produce.

How to tell it’s done

The pork chops are perfectly cooked when they reach an internal temperature of 145°F (63°C). Use an instant-read thermometer inserted into the thickest part of the chop, avoiding the bone, to verify the temperature.

At this stage, the meat should be opaque, tender, and easily pulled away from the bone with a fork. Always let the pork rest for at least 3 minutes after removing it from the slow cooker to allow the juices to redistribute, which is essential for achieving the best possible texture and flavor in every slice.

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