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Andrew Fowler

Slow Cooker Honey Garlic Pork Chops

Print Recipe
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.