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Pork Chops for the Slow Cooker

Pork Chops for the Slow Cooker

  • Prep

  • Cook

  • Ready In


As with most slow cooker recipes this is tender and delicious.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet


  1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
  2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).
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With a few changes, this recipe was a #1 hit with our family. My 6 yr old had 2 servings, and my 3 yr old had 3 servings! Here are my changes: I used 1/2 cup each of brown sugar, soy sauce, and ketchup, 2 cloves garlic, minced, and pepper. Left out the ginger and salt (soy sauce is salty enough). Cooked in crock pot on high for about 2 hours, then on low for another 2-3 hours. The sauce was so good over white rice. I can't wait to eat the leftovers for lunch today!


Great recipe! I took the advice of others: I used 1/4 cup soy sauce and a 1/4 cup honey. I seasoned the chops with seasoning salt but did not add additional salt or pepper to the sauce. I doubled the sauce recipe and cooked 8 bone in chops. I sliced up two green peppers and added them to the pot about an hour before it was finished. I did thicken the sauce with cornstarch. The meat was falling off the bone in about 4 1/2 hours. It was very tender and moist, the sauce was terrific over white rice. Definitely a keeper! I will try this recipe with beef and chicken also.


I started with frozen solid boneless pork chops and started cooking for 4 hours on low. I used 1/3 c soy sauce and a generous squirt of honey, based on others' comments. They looked done after 4 hours on low, and I ate one after coming home from work. The chops were dry, the sauce was thin, but the chops were good with the sauce on them. For my husband, who would be home 1-3 hours later, I added corn starch as others suggested and turned the crock pot to warm. Two hours later, I turned the crock pot off. When my husband came home, soon after I turned the crock pot off, the pork chops were tender and not dry, the sauce was thickened and he raved about them. Add enough corn starch and it's almost a barbeque type sauce or like the thick sauce Chinese restaurants sometimes serve.