4-Ingredient Slow Cooker Honey Garlic Pork Chops – Tender, Juicy & Full of Flavor!

Byrecipescove.com
Slow cooker honey garlic pork chops coated in a sweet and savory sauce.

Slow cooker honey garlic pork chops are about as easy as a weeknight dinner gets. You whisk together a sweet, savory sauce, pour it over the pork and let the slow cooker do the work. There are only four ingredients, and the steps are simple enough for a first-time slow cooker cook.

Why You’ll Love These Slow Cooker Honey Garlic Pork Chops

  • Only four ingredients. Pork chops, honey, garlic and soy sauce are all you need.
  • Hands-off cooking. After about 10 minutes of prep, the slow cooker takes over.
  • A balanced sauce. Sweet honey, savory soy sauce and garlic work well together.
  • Beginner friendly. There’s no searing, no chopping beyond the garlic and no complicated technique.
  • Easy to serve. The sauce is perfect over rice or mashed potatoes.

Ingredients for Slow Cooker Honey Garlic Pork Chops

Serves 4. This recipe uses exactly four ingredients:

  1. 4 boneless pork chops, about 1 inch thick
  2. ½ cup honey
  3. ¼ cup low-sodium soy sauce
  4. 4 cloves garlic, minced

You’ll also need a slow cooker and a food thermometer. Choose thick chops, because thin ones dry out faster. Fresh garlic gives the best flavor, and low-sodium soy sauce keeps the sauce from tasting too salty as it cooks.

How to Make Slow Cooker Honey Garlic Pork Chops

Prepare the 4 Ingredients

Make sure the pork chops are completely thawed before they go into the slow cooker, since the USDA advises against cooking frozen meat this way. Keep them in the refrigerator until you’re ready to start. Mince the garlic and measure the honey and soy sauce. Place the pork chops in the slow cooker in a single layer.

Mix the Honey Garlic Sauce

In a small bowl, whisk together the honey, soy sauce and minced garlic until smooth. Pour the sauce over the pork chops, then spoon a little over the tops so each chop is coated.

Cook Slow Cooker Honey Garlic Pork Chops Until Tender and Juicy

Cover the slow cooker and cook on LOW for 4 to 5 hours. Keep the lid on as much as possible, since lifting it lets heat escape. Check the pork at the 4-hour mark by inserting a food thermometer into the thickest part of a chop. It’s ready when it reads 145°F. If it hasn’t reached that temperature, re-cover the slow cooker, cook a little longer and check again.

Once the pork reaches 145°F, move the chops to a plate and let them rest for 3 minutes. Stir the sauce, then spoon it over the chops and serve.

Tips for the Best Slow Cooker Honey Garlic Pork Chops

  • Use a food thermometer. The USDA recommends cooking pork chops to 145°F followed by a 3-minute rest. Pork cooked to that temperature can still look slightly pink and be safe to eat.
  • Choose thick chops. Chops about 1 inch thick hold up best. Thinner chops cook faster, so check them earlier.
  • Know your slow cooker. Models vary, and a cooker that runs hot may need less time than the range given here.
  • Don’t overcook. Pork chops are lean and can dry out if they cook too long, so check the temperature rather than guessing.
  • Thaw first. Always thaw the pork before slow cooking.
  • Spoon on the sauce. The sauce is thin and glaze-like, so serve it over a side that soaks it up.

What to Serve with Honey Garlic Pork Chops

These are optional serving ideas and are not part of the four-ingredient recipe:

  • Steamed white or brown rice
  • Mashed potatoes
  • Buttered egg noodles
  • Steamed broccoli or green beans

How to Store and Reheat Leftovers

Refrigerate leftovers within 2 hours of cooking. Store the pork with some of its sauce in shallow, covered containers so it cools quickly. According to the USDA, cooked leftovers are best used within 3 to 4 days.

To freeze, pack the cooled pork and sauce in airtight, freezer-safe containers. USDA guidance lists 2 to 6 months for best quality for cooked meat leftovers. Thaw frozen leftovers in the refrigerator.

Reheat leftovers on the stove, in the microwave or in the oven until they reach 165°F, and cover them while heating. Bring the sauce to a rolling boil if you reheat it on the stove. The USDA doesn’t recommend reheating leftovers in a slow cooker, because it may not heat food quickly enough.

Frequently Asked Questions

Can I Use Bone-In Pork Chops?

Yes. Bone-in chops often stay a little juicier than boneless ones, and chops about 1 inch thick work best. Cooking times can differ from boneless chops, so rely on your thermometer rather than the clock. Check the temperature in the thickest part of the meat, away from the bone, and look for 145°F.

Can I Cook Honey Garlic Pork Chops on HIGH?

You can. Some slow cooker honey garlic pork chop recipes use HIGH for about 2 to 3 hours, depending on the thickness of the chops and your slow cooker. Lean pork can dry out faster on HIGH, so LOW is the gentler option. If you use HIGH, start checking the temperature early.

How Do I Keep Slow Cooker Pork Chops from Drying Out?

Start with chops about 1 inch thick, cook them on LOW and keep the lid on. Use a food thermometer and stop cooking once the pork reaches 145°F. After resting, serve the chops with plenty of sauce spooned over them.

Final Thoughts

With just four ingredients and very little hands-on time, slow cooker honey garlic pork chops are an easy way to get dinner on the table. Serve them over rice or mashed potatoes, spoon on the extra sauce and refrigerate any leftovers promptly. If you give the recipe a try, feel free to share how it turned out in the comments.