Ingredients
Pork
- 4 thick-cut pork chops, about 200–250 g (7–9 oz) each
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp vegetable or olive oil
Sticky glaze
- ⅓ cup honey — 115 g
- ¼ cup low-sodium soy sauce — 60 ml
- 2 tbsp ketchup — 30 g
- 1½ tbsp apple cider vinegar
- 5 cloves garlic, finely minced
- 1 tsp grated fresh ginger
- 1 tbsp brown sugar
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp chili flakes, optional
- ½ cup chicken stock — 120 ml
To thicken
- 1 tbsp cornstarch
- 2 tbsp cold water
Optional finishing
- 1 tsp sesame seeds
- 1–2 sliced green onions
- Fresh parsley or cilantro
Method
1. Prepare the pork
Pat the pork chops very dry with paper towels.
Mix the salt, pepper, smoked paprika and garlic powder. Rub this seasoning over both sides of the chops.
2. Sear for maximum flavor
Heat 1 tbsp oil in a large skillet over medium-high heat.
Sear the chops for approximately 2–3 minutes per side, until deeply browned.
They don’t need to be cooked through at this stage. The browning is important because it creates the dark, roasted appearance seen in the photograph.
Transfer the chops to the slow cooker.
3. Make the glaze
Whisk together:
- honey
- soy sauce
- ketchup
- vinegar
- garlic
- ginger
- brown sugar
- paprika
- black pepper
- chili flakes
- chicken stock
Pour the mixture over the pork.
4. Slow cook
Cover and cook on LOW for about 2½–3½ hours, depending on thickness.
Avoid cooking pork chops for an excessively long time, as lean chops can become dry.
For food safety, the thickest part should reach at least 145°F / 63°C, followed by a 3-minute rest.
5. Make the sauce sticky
Remove the pork chops and loosely cover them with foil.
Pour the cooking liquid into a saucepan.
Mix 1 tbsp cornstarch + 2 tbsp cold water until completely smooth.
Whisk the slurry into the sauce and simmer for 2–4 minutes, until glossy and thick.
For an especially dark, sticky finish, let it reduce another 1–2 minutes.
6. Finish
Return the pork chops to the sauce and spoon the glaze generously over them.
For the appearance in the photo, place them under a hot broiler/grill for 1–2 minutes after glazing, watching carefully so the honey doesn’t burn.
Sprinkle with sesame seeds and green onion.
Serving suggestions
This is excellent with:
- Creamy mashed potatoes
- Steamed jasmine rice
- Garlic butter noodles
- Roasted potatoes
- Green beans
- Broccoli
- Glazed carrots
- Simple cucumber salad
For a presentation similar to the photograph, stack the pork chops in a deep serving dish and spoon the glossy sauce over the top.
Nutrition — approximate per serving
Based on 4 pork chops and the full sauce:
| Nutrient | Approx. amount |
|---|---|
| Calories | ~620 kcal |
| Protein | ~50 g |
| Carbohydrates | ~42 g |
| Fat | ~27 g |
| Saturated fat | ~8 g |
| Fiber | ~1 g |
| Sugars | ~33 g |
| Sodium | ~1,250 mg |
Nutrition will vary substantially with the size/fat content of the pork chops and how much sauce is actually consumed.
Nut/allergen information
Nuts: None in the recipe as written. Contains: Soy (from soy sauce). Potential gluten: Regular soy sauce commonly contains wheat, so use gluten-free tamari or certified gluten-free soy sauce if necessary. Dairy: None. Egg: None.
Tip: If you want the chops to look exactly like the photograph, use very thick bone-in pork chops, sear them aggressively before slow cooking, and finish them under the broiler with a thick layer of reduced glaze.