Ingredients:

  • 4 Bone-in or Boneless Pork Chops (about 1 inch thick)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 1 tablespoon Olive Oil
  • ½ cup Honey
  • ⅓ cup Soy Sauce or Tamari
  • ¼ cup Chicken Broth or Water
  • 2 tablespoons Apple Cider Vinegar
  • 4 large cloves Garlic, minced
  • 1 teaspoon Ginger, freshly grated
  • ½ teaspoon Red Pepper Flakes
  • 1 tablespoon Cornstarch (Cornflour)
  • 2 tablespoons Cold Water

Instructions:

  1. Pat the pork chops completely dry using kitchen paper. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chops for 2-3 minutes per side until nicely browned. Transfer immediately to the slow cooker insert.
  3. In a medium bowl, whisk together the honey, soy sauce, chicken broth, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes until fully combined.
  4. Pour the entire sauce mixture evenly over the pork chops in the slow cooker. Cover the slow cooker.
  5. Cook on LOW for 6-8 hours or HIGH for 3.5-4 hours, until the pork is tender enough to shred easily with a fork.
  6. About 20 minutes before serving, carefully remove the pork chops and set them aside on a plate, loosely tented with foil to keep warm.
  7. In a small bowl, whisk the cornstarch and cold water together until smooth (this is your slurry). Pour the liquid remaining in the slow cooker into the insert. Turn the slow cooker to HIGH (if it wasn't already) and stir in the slurry. Cook uncovered for 10-15 minutes, stirring occasionally, until the sauce has visibly thickened into a glossy glaze.
  8. Return the pork chops to the glaze and spoon the sauce liberally over them before serving immediately.