Pork Chops for the Slow Cooker Recipe

These were the best pork chops that I have ever had that were not fried. My family and I love fried pork chops but they are not all that healthy for you so I chose to fix them a different way and found this recipe. I used pork with the bone and cut the bone out. I then put monteral steak seasoning on them and browned them to keep them from drying out. I then followed the recipe with adding garlic and honey. We had it over rice. The sauce was so good that next time I am going to double the sauce ingredients so there is plenty to go around. The meat was falling apart and smelled so good. Thank you for sharing the recipe and thank you cooks for the ideas.

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.

This recipe will taste even better if you will use pork chops with the bone, as the bone/marrow adds an umami savoriness that is missing without the bones.

I only wanted to cook 3 pork chops, so in essence I doubled the sauce (yum). I halved the soya sauce as others recommended and added some chili flakes and honey. No extra salt needed. I mixed in some cornstarch in water for the last hour to thicken the sauce. It turned out really great and the extra sauce was good with rice. I cooked for 1.5 fewer hours total.

Closest sauce I've seen that is approximate to Hawaiian style teriyaki, just cut down the shoyu to 1/4 cup, the same amounts as the ketchup and sugar. And don't tell me I don't know what I'm talking about .... Kathleen, I grew up in Hawaii and have been cooking for over 30 yrs. The other problem I have with this recipe is the use of a nice pork loin .... it dries out way too easily since there is very little fat in the grain of the meat. I reserve my loin for roasts or chops. IMHO this would be a great 5 star recipe if it used less shoyu (that's soy sauce for you mainlanders) and use a pork shoulder .... aka Boston Butt, it won't dry out and it'll be great, sliced or shredded.

I made the sauce as written with the exception of adding a dab of honey. It was delicious! The sauce was thick enough to spoon over the pork chops for serving, but if you like it more like a gravy, then you might want to thicken it. I used 2 bone-in pork chops that were about 1 inch thick and cooked in my slow cooker for about 2 1/4 hours on high.

My pork was very “fall off the bone” but was very dry. I think next time I’ll cut the cooking time back an hour or 2. But it tasted amazing. I had low sodium soy sauce.

I made this per the recipe, maybe a bit less soy sauce. I doubled the sauce to serve over jasmine rice. Cut cooking time back an hour or 2 to prevent the meat from drying out.

This is simple and delicious. Don't cook for the full time as they will over cook and dry out. I cooked mine 3 hours on low and was still well over 145 degrees, but they were moist and tasty. I also decreased the soy sauce to 1/4 cup. I will be making these again.

I made very few changes from the original recipe. I increased ketchup to 1/2 cup. I didn't have fresh garlic so substituted garlic powder. Pork chops were boneless and thick so used only 4 rather than 6. Recommend cooking for 8 hours if using boneless. I served over stir fry rice. Leftovers were just as good. I cut up the pork chops into bite size pieces, covered with the sauce and heated in oven at 325 for half hour. My husband and I agreed they were even better as leftovers because the meat soaked up more of the flavor from the juice. A winner at our house!

I added honey and red pepper flakes, as some users suggested. Great flavor overall; however, I would reduce the time to 4 hours on low; I did 6 hours on low, and the pork chops were a bit dry.

Delicious!! If you like General Tsos Chinese chicken you'll love this. Except with tender pork. Tastes about the same. I did add a bit more brown sugar and ketchup. Soy sauce is very salty and the ginger. Poured the sauce over rice and cut up the pork in a bowl. So good!!!

I made this tonight. I used 4 thick boneless pork chops. I doubled every measurement except the soy sauce and cooked for 3 1/2 hours. Turned out so good I don't think I've ever seen my family eat so fast. I put white rice and brussel sprouts with it. I will definitely make it again

Delicious way to cook pork chops! A little salty, due to the soy sauce, so I think I'll skip adding extra salt and also try a low sodium soy in the future.

Couldn’t stop eating straight from the pan.

Fabulous!

Just loved it

This one deserves five stars.

This pork chop was really delicious! I loved it

I followed the recipe as written. When I tasted it before serving, it was SO salty it about knocked me over! I tried to mitigate it hurriedly by adding some water but it needed so much that it was too thin. It ruined the taste of the meat and I threw leftovers away. I cannot recommend this recipe in any way.