Slow Cooker Chinese Pork Chops
Get ready to fall in love with these slow cooker chinese pork chops that practically melt in your mouth. Packed with savory, sweet, and umami flavors, this comforting dish is perfect for a cozy dinner and takes almost no effort to throw together. All you need is your slow cooker and a few pantry staples!
This recipe is one of our go-to weekday options because it’s incredibly easy and consistently delivers. There’s something incredibly nostalgic about the combo of pork chops and gravy over rice; it takes us straight back to childhood dinners around the table. We love how the sauce thickens into a rich, tangy-sweet gravy that coats every bite.
If you’re into hearty, slow-cooked meals like this one, check out our Slow Cooker Taco Pasta, Slow Cooker Copycat Chipotle Carnitas, or our always-popular Slow Cooker Honey Lime Enchiladas. These recipes bring big flavors with minimal work, which is just how we like it!
Table of contents
Why You’ll Love This Recipe
- Fuss-Free Cooking: Just dump everything in the slow cooker and let it work its magic.
- Flavorful and Tender: The pork chops come out juicy and loaded with flavor from the rich, tangy sauce.
- Perfect for Busy Days: This is a low-effort, high-reward meal that’s great for weekdays.
- Family-Friendly: It’s a comforting, crowd-pleasing recipe that even picky eaters love.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This dish comes together with ingredients you likely already have in your pantry: ketchup, soy sauce, light brown sugar, and a few spices for depth. The pork chops get super tender as they cook in the sauce, and the chopped onions add a mellow sweetness. A splash of chicken stock helps balance everything out and keeps the chops juicy.
Variations
- Spicy twist: Add a teaspoon of crushed red pepper flakes or a squirt of sriracha for a little heat.
- Add veggies: Toss in bell peppers, carrots, or green beans to make it a one-pot meal.
- Gluten-free option: Use tamari instead of soy sauce.
- Different protein: This sauce works wonderfully with boneless chicken thighs, too!
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Place pork chops in the slow cooker and top with chopped onion.
- In a bowl, mix together the ketchup, soy sauce, brown sugar, garlic, ginger, and 1/4 cup of chicken stock.
- Pour the mixture over the pork chops.
- over and cook on low for 3-4 hours.
Expert Tips
- For thicker gravy, don’t add more liquid unless necessary.
- If your sauce needs help thickening, a cornstarch slurry works wonders.
- Don’t overcook; check the chops around the 3-hour mark.
- Serve with white rice, mashed potatoes, or egg noodles to soak up the delicious sauce.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just make sure to adjust the cooking time slightly as bone-in chops can take a little longer.
Nope! This recipe is designed to be as simple as possible. No searing needed.
Absolutely. Store in an airtight container and freeze for up to 2 months. Reheat gently to preserve the texture.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Slow Cooker Chinese Pork Chops
Equipment
- slow cooker
- medium bowl
Ingredients
- 4 center cut pork chops
- 1 medium white onion chopped
- 1 cup ketchup
- ¼ – ½ cup chicken stock
- ½ cup soy sauce
- ½ cup light brown sugar
- 2 tablespoons garlic minced
- 2 teaspoons ground ginger
Instructions
- Place the pork chop in the bottom of the slow cooker. Try to space the pork chops out as evenly in the bottom of the slow cooker as possible. Overlapping is fine!
- Cover the pork chops in the chopped onion.
- In a medium bowl, mix the ketchup, ¼ cup chicken stock, soy sauce, brown sugar, garlic, and ginger. Stir until everything is mixed together and no longer very thick. Reserve the remaining chicken stock for if needed later.
- Cook on low for 3-4 hours, checking near the end for if more chicken stock is needed. The sauce is intended to thicken into a gravy, so don’t add the extra stock unless really needed or your sauce will not thicken.
- Serve warm with rice and spoon the extra gravy over the chops and rice.
- Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
