My family isn’t big on fresh pork unless it is really “doctored up” and flavored well (pulled pork BBQ, for example). This is a fairly easy recipe (most of mine are) and crock pot cooking is my favorite method especially in the summer when it’s too hot to do anything more than sit in front of the air conditioner or in the pool. As with most of my recipes, if your family likes different flavors, try that. If they don’t like something in this recipe, leave it out. Let me know if you make this and how your family liked it or if you did something differently. (Btw, I usually forget to use a crock pot liner until after I’ve started putting ingredients in the crock pot. This is definitely one recipe that I’ll remember to use one for).
Ingredients
8 pork chops bone in, 1 to 1 ½ -inches thick cut
1-2 tablespoons oil
1 cup ketchup
⅔ cup low sodium soy sauce
⅔ cup honey
6 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon ground ginger
¼ cup cornstarch
salt and pepper to taste
fresh parsley, chopped
Instructions
Put a crock pot liner in the slow cooker or spray the slow cooker crock with nonstick cooking spray.
Put oil in a large skillet and heat until hot. Add pork chops and sear on both sides of all pieces. Place pork chops in the bottom of the slow cooker. De-glaze with a few tablespoons of water. Add drippings from the skillet on top of the pork chops.
In a medium bowl, mix the ketchup, soy sauce, honey, garlic cloves, onion powder, ginger, and salt and pepper until well combined.
Pour the sauce mixture over the pork chops.
Cook on low for 6-8 hours or high for 4-5 hours.
Set pork chops aside on a plate, reserving the sauce in the slow cooker.
Mix the cornstarch with 2 tablespoons water in a small bowl and whisk until well combined.
Pour the mixture into the slow cooker and stir into the sauce.
Return the pork chops to the slow cooker and cook for another 15 minutes on high or until the sauce is as thick as you like it.
Garnish with parsley before serving.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
To Reheat: Slowly reheat in a baking dish, covered with aluminum foil on low heat (somewhere between 200-250℉) which will help prevent them from drying out.
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