Crockpot Pork Chops
Tender pork chops simmered in a sweet and tangy balsamic honey glaze right in your slow cooker.
Ingredients
- 4 thick-cut pork chops about 1-inch thick, bone-in or boneless, 2.5 cm
- 1/3 cup balsamic vinegar 80 ml
- 3 tbsp honey 45 ml
- 1 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- In a small bowl, whisk together the balsamic vinegar, honey, garlic powder, salt, and pepper until combined.
- Arrange the pork chops in a single layer at the bottom of your slow cooker.
- Pour the balsamic honey mixture evenly over the pork chops.
- Cover the slow cooker and cook. For firm, sliceable chops, cook on HIGH for 1.5 to 2 hours. For very tender, shreddable pork, cook on LOW for 5 to 6 hours.
- Check for doneness by inserting a meat thermometer into the thickest part of a pork chop. It should read at least 145°F (63°C).
- Remove the pork chops from the slow cooker and transfer them to a plate. Let them rest for at least 3 minutes before serving.
- Optional: For a thicker sauce, pour the remaining liquid from the crockpot into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes, or until it has reduced and thickened slightly.
- Spoon the sauce over the rested pork chops and serve.
Notes
Food Safety: Pork is considered safe to eat when cooked to an internal temperature of 145°F (63°C), followed by a 3-minute rest period.
Cooking Time: The cooking time determines the final texture. The shorter high-heat time yields a traditional pork chop you can slice. The longer low-heat time makes the pork so tender it can be easily shredded with a fork.
Thickening the Sauce: If you prefer a thicker, glaze-like sauce, simmering it on the stovetop is a quick extra step. For even more thickness, you can add a slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water.
Pork Chop Thickness: This recipe is written for 1-inch thick chops. If your pork chops are thinner, reduce the cooking time and check the temperature sooner to avoid overcooking.