Slow Cooker Glazed Pork Chops
There’s nothing quite like coming home to tender, juicy pork chops that have been simmering in a rich, savory-sweet glaze all day. This slow cooker recipe transforms simple bone-in pork chops into a restaurant-quality dish with minimal effort. The combination of soy sauce, honey, and apple cider vinegar creates a complex glaze that caramelizes beautifully while the meat stays incredibly moist and tender.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 3 tablespoons water
- Salt to taste
Instructions
- Pat pork chops dry and season lightly with salt and pepper.
- In a bowl, whisk together soy sauce, honey, vinegar, brown sugar, mustard, garlic, ginger, black pepper, and red pepper flakes.
- Place pork chops in the slow cooker and pour the glaze over them.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until pork reaches 145°F internally.
- Mix cornstarch and water to make a slurry, then stir into the slow cooker during the last 30 minutes to thicken the glaze.
- Serve the pork chops with the glaze spooned over top.
Practical Tips
Avoid lifting the lid: Resist the urge to check on your pork chops frequently during cooking. Each time you lift the lid, you release heat and extend the cooking time, potentially drying out the meat.
Use a meat thermometer: The most reliable way to ensure your pork chops are cooked perfectly is to use an instant-read thermometer. Insert it into the thickest part of the chop without touching bone—it should read 145°F.
Make the glaze ahead: You can prepare the glaze mixture the night before and store it in the refrigerator. Simply add it to the slow cooker along with the pork chops in the morning for maximum convenience.
Storage
Store leftover glazed pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave with a splash of water to prevent drying out. You can also freeze the cooked pork chops with the glaze for up to 2 months.
Frequently Asked Questions
Can I use boneless pork chops instead? Yes, boneless pork chops will work, though they may cook slightly faster. Reduce the cooking time by 30 minutes to 1 hour and check the internal temperature starting at the 3-hour mark on low heat.
What should I serve with glazed pork chops? These pork chops pair wonderfully with steamed broccoli, roasted sweet potatoes, or jasmine rice. The glaze complements Asian-inspired sides particularly well.
Can I make this recipe without a slow cooker? Yes, you can braise the pork chops in a covered Dutch oven in a 325°F oven for about 45 minutes to 1 hour, or pan-sear them first and then simmer in the glaze on the stovetop for 20 to 25 minutes.