Pork chops in a slow cooker coated with honey garlic sauce
Pork chops in a slow cooker coated with honey garlic sauce
Once the pork is done, carefully lift the chops out with a wide spatula or tongs and place them back into the slow cooker sauce so they are well coated and glossy. The juices in the slow cooker will be a rich, dark caramel color with a sticky, golden amber glaze clinging to the meat.
Taste the sauce and, if desired, skim off any excess fat from the top with a spoon. Serve the pork chops straight from the slow cooker, spooning plenty of the honey garlic juices over each serving. The meat should be tender enough to pull apart easily with a fork.
Variations & Tips
Finished honey garlic pork chop plated with mashed potatoes
Finished honey garlic pork chop plated with mashed potatoes
If you like a little heat with your sweet, stir 1/4 to 1/2 teaspoon crushed red pepper flakes into the honey garlic mixture before pouring it over the pork. For extra garlic lovers, you can add an additional clove or two without upsetting the balance of flavors.
To make the sauce a bit thicker for serving, remove the cooked pork chops to a plate, pour the slow cooker juices into a small saucepan, and simmer them on the stove for a few minutes until slightly reduced and syrupy, then spoon back over the meat. If you prefer boneless pork chops, choose thick-cut ones and check for doneness a bit earlier, around 4 to 5 hours on LOW, as they can dry out more quickly than bone-in.
Honey garlic sauce simmering in a small saucepan
Honey garlic sauce simmering in a small saucepan
You can also tuck a few peeled carrot chunks or onion wedges around the chops at the start if you don’t mind stretching the recipe beyond four ingredients. For food safety, always start with fresh, refrigerated pork and keep it chilled until you are ready to cook. Do not thaw pork in the slow cooker; if using frozen chops, thaw them fully in the refrigerator before cooking.
Make sure the pork reaches at least 145°F in the thickest part, measured with a meat thermometer, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers gently until steaming hot, adding a splash of water if needed to loosen the glaze.
