Slow Cooker Sticky Soy Pork Chops
Easy sticky soy pork chops from the slow cooker – tender, juicy and packed with sweet-savory flavor. Only 10 min prep!
Ingredients
- 1 onion finely chopped
- 2 cloves garlic pressed or chopped finely
- 1 inch fresh ginger peeled and grated
- ¼ cup Japanese soy sauce
- ½ cup tomato ketchup
- ¼ cup honey
- 3 tablespoons apple cider vinegar
- ⅓ cup dark brown sugar
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon chili flakes
- 4 pork chops with bone
- 1 tablespoon cornstarch
- 2 tablespoons water
For garnish
- spring onions finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- In a bowl, combine the soy sauce, ketchup, honey, vinegar, brown sugar, onion, garlic, ginger, black pepper, garlic powder, and chili flakes.1 onion, 2 cloves garlic, 1 inch fresh ginger, ¼ cup Japanese soy sauce, ½ cup tomato ketchup, ¼ cup honey, 3 tablespoons apple cider vinegar, ⅓ cup dark brown sugar, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon chili flakes
- Mix well until you have a smooth sauce.
- Place the pork chops in the slow cooker.4 pork chops
- Pour the sauce over the pork. Make sure the pork is fully covered.
- Cook for 6 hours on LOW or 4 hours on HIGH.
- Take the pork chops out and put them on a plate.
- In a small bowl, mix the cornstarch with two tablespoons of water.1 tablespoon cornstarch, 2 tablespoons water
- Add this mix to the sauce in the slow cooker.
- Turn the slow cooker on HIGH for 15–20 minutes, until the sauce becomes thick and sticky.
To serve
- Place the pork chops on a serving plate. Pour the sticky sauce over the pork. Sprinkle with chopped spring onion.spring onions
NOTES
1. Tips and Variations
- You can use chicken thighs instead of pork chops.
- Add fresh pineapple pieces for a sweet twist.
- Add bell pepper or green beans for more vegetables.
- In the fridge: Put leftovers in a closed container. Keep in the refrigerator for up to 3 days.
- In the freezer: Let the meat with sauce cool down. Place it in a freezer-safe box or bag. Freeze for up to 4 months. Defrost in the fridge.
- To reheat: Put the pork and sauce in an oven dish. Add two tablespoons of water and stir. Cover with aluminum foil. Heat at 350 °F (180 °C) in the oven for 20 minutes.
Nutrition
Calories: 411kcal | Carbohydrates: 51g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1175mg | Fiber: 1g | Sugar: 44g | Vitamin A: 239IU | Vitamin C: 4mg | Iron: 2mg
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