Description
Enjoy irresistibly tender and flavorful slow cooker honey garlic pork chops, slow-cooked to perfection with a sticky honey glaze and savory garlic sauce. This easy recipe delivers juicy pork chops infused with sweet and tangy flavors, perfect for a comforting weeknight dinner.
Ingredients
Scale
Meat
- 4 pieces Boneless Pork Chops (Bone-in can be used for added juiciness)
- to taste Salt
- to taste Pepper
Sauce
- 1/2 cup Honey (Creates a sticky glaze)
- 1/4 cup Soy Sauce (Use coconut aminos for gluten-free)
- 1/4 cup Ketchup (Adds tanginess)
- 4 cloves Minced Garlic (Adjust to taste)
- 1 teaspoon Dried Basil (Italian seasoning can be substituted)
Instructions
- Season the Pork Chops: Generously rub the boneless pork chops with salt and pepper, ensuring all sides are evenly coated for maximum flavor. Let them rest for about 15 minutes to absorb the seasoning.
- Prepare the Honey Garlic Sauce: In a medium bowl, whisk together honey, soy sauce, ketchup, minced garlic, and dried basil until the mixture is well combined and smooth.
- Arrange in Slow Cooker: Place the seasoned pork chops into the slow cooker in a single layer to ensure even cooking. Pour the prepared honey garlic sauce evenly over the pork chops.
- Slow Cook: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until pork chops are tender and cooked through.
- Check Temperature and Serve: Once cooking is complete, verify that the internal temperature of the pork chops has reached 145°F for safe consumption. Drizzle remaining sauce from the slow cooker over the pork chops and garnish with fresh parsley before serving.
Notes
- Bone-in pork chops can be used to increase juiciness and flavor but may require slightly longer cooking time.
- For a gluten-free version, substitute soy sauce with coconut aminos.
- Adjust the amount of garlic according to your personal taste preference.
- Ensure the pork chops are cooked to the safe internal temperature of 145°F as recommended by food safety guidelines.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
