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one tender irregular broad pork shoulder blade chop with several marbled muscle sections surrounding a flat blade bone, coated modestly with glossy amber-brown honey garlic glaze and thin softened garlic slices on an ordinary plate, with no oval loin eye, curved rib bone, sesame seeds, scallions or side dishes
Rachel Kim

Slow Cooker Honey Garlic Pork Chops

Honey garlic sauce needs vinegar and a restrained amount of soy so a long-cooked pork chop doesn't arrive under something that tastes like candy. Keep the garlic in thin slices that soften through the braise. The sauce will look loose when you lift the pork out, and that is the point: reduce and thicken it separately while the meat rests. A thick sweet sauce added at the start can scorch against the crock's hot edges. Brush the finished glaze over the chops in a modest layer, leaving some browned pork visible rather than burying the meat under every drop the cooker produced.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops 1 inch thick, about 2 1/2 lbs total
  • 1 tbsp neutral oil
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 6 garlic cloves thinly sliced
  • 1/4 cup honey
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 tsp finely grated fresh ginger
  • 2 tsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Pat chops dry and season with salt and pepper. Brown in oil in a skillet over medium-high heat for 2 minutes per side in 2 batches, then transfer to a 6-quart slow cooker.
  2. Whisk garlic, honey, soy sauce, vinegar, broth and ginger and pour over the chops. Cover and cook on low for 6 hours, checking after 5 hours, until fork-tender and at least 145°F, usually near 190°F for this blade cut.
  3. Lift pork to a platter and rest for at least 3 minutes. Pour cooking liquid into a saucepan and skim the surface fat.
  4. Simmer sauce for 5 to 8 minutes until reduced to about 1 cup. Mix cornstarch with cold water and whisk in for 1 to 2 minutes until the sauce coats a spoon.
  5. Spoon a thin layer of glaze and softened garlic over each chop and serve the remaining measured sauce alongside.