This recipe for Crock-Pot Sweet Asian Pork Chops is a fast and easy slow cooker recipe that makes delicious and juicy pork chops with a great sweet Asian flavor. Serve over white or brown rice with steamed vegetables for a dinner the whole family will adore!
Slow Cooker Sweet Asian Pork Chops
Every other Sunday I sit down and plan out two weeks of meals for my family of 7. To make meal planning easier we have set nights for each day of the week.
Our Meal Plan Themes:
- Monday – Casserole or One Pot Meal
- Tuesday – Asian or Italian
- Wednesday – Breakfast For Dinner or Light And Easy (salads, sandwiches, that sort of thing)
- Thursday – Kid Friendly (Mac N Cheese, Pizza, Hot Dogs, Spaghetti, Quesadillas, etc.)
- Friday – Mexican or Soup & Salad
- Saturday – Crock-Pot
- Sunday – Big Family Dinner (with grown children, boyfriend, and occasionally friends join us)
As you can see, Saturday is the one dedicated day that I cook a Crock-Pot meal. This is usually the day I cook recipes for the blog. But I sometimes make dinner in the slow cooker other days too. Plus I usually make desserts or non-entree recipes during the day when the kids are not at home. When the kids are in school I usually have more time to play in the kitchen.
When I meal plan I base our meals on what I have already in the pantry and deep freezer. I check over the sales circulars for any stellar deals and then we go shopping.
Confession…my husband usually does our weekly grocery shopping. 🙂
Currently we have a lot of delicious and juicy pork chops that I got when Zaycon Fresh was have one of their awesome sales so I knew pork chops was going to be on the menu.
My family loves Asian flavors and while this Sweet Asian Pork Chops is probably not authentic Asian food it has some really yummy Asian inspired flavors and my crew ate it right up!
I served the pork chops with some steamed brown rice and broccoli and everyone loved drizzling some of the delicious sauce from the pork chops (that gets thickened up on the stove-top with some cornstarch) over their rice and veggies.
I decided to use my 3.5 casserole slow cooker simply because it was already out on my counter because I used it the day before for another recipe. But this really can be cooked in 6 quart or larger oval slow cooker too. The nice thing about the rectangular shape of the casserole slow cooker is that you get a lot of flat surface area and the pork chops don’t have to overlap in the slow cooker.
While I was making up the sauce for this recipe I went ahead and doubled it up and threw another batch of pork chops in a freezer bag, poured half of the doubled sauce mixture over the pork chops and sealed the bag up and labeled the bag and threw it in the freezer. That way when I know I have a busy day ahead of me I can thaw the freezer meal in the kitchen sink with some cool water just until I can easily remove the pork from the bag and into my slow cooker and let it cook away. Then just thicken up the sauce before I am ready to serve.
Special Diets
Gluten Free |Â Low Calorie | Low Carb |Â Low Fat | Low Sodium | Low Sugar
This recipe for Crock-Pot Sweet Asian Pork Chops is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Sweet Asian Pork Chops Recipe
Ingredients
- 8 Whole Boneless Pork Chops (Medium To Thick Cut)
- ½ cup Hoisin Sauce
- â…“ cup Brown Sugar
- 6 cloves Garlic (minced (or 2 tablespoons pre-minced garlic))
- 1 tablespoon Grated Fresh Ginger
- 2 tablespoons Cornstarch
Instructions
- Place pork chops evenly in the bottom of either a 3.5 quart casserole slow cooker or a 6 quart or larger slow cooker.
- In a small mixing bowl combine the hoisin sauce, brown sugar, garlic and ginger until combined to create the sauce.
- Pour sauce evenly over pork chops in the slow cooker and spread with a spatula or the back of a spoon to evenly coat the top of each pork chop.
- Cover and cook on HIGH for 4 to 5 hours.
- Pour or spoon the liquid from the slow cooker into a small saucepan leaving the pork chops in the slow cooker. Recover and turn the slow cooker to the WARM setting to keep the pork chops warm.
- Place the saucepan with the cooking liquid on the stove-top and bring to a simmer over medium-high heat.
- In a small bowl mix together the 2 tablespoons of corn starch with 4 tablespoons of cold water until no lumps appear to create a thickening slurry.
- Whisk the thickening slurry into the simmering liquid and continue to cook while whisking until the sauce thickens, about 2 to 3 minutes.
- Serve the pork chops with a little bit of the thickened sauce poured over each pork chop.
Notes
- Add pork chops to a gallon sized zippered freezer bag.
- In a small mixing bowl combine the hoisin sauce, brown sugar, garlic and ginger until combined to create the sauce.
- Pour sauce over the pork chops in the freezer bag and massage the pork chops to coat fully in the sauce.
- Lay the bag on a flat surface and seal the bag while pushing out as much excess air as possible (or seal bag with a Foodsaver).
- Label bag with name of recipe, ingredients, date and cooking instructions and place in the freezer.
- To cook: Thaw freezer meal in the refrigerator overnight OR in a sink of cool water for several hours until the contents of the bag are partially thawed and can easily be removed from the bag.
- Add contents of the bag to the slow cooker and cook on HIGH for 5 to 6 hours from the partially thawed state.
- Follow the directions above for thickening the sauce with the corn starch.
Nutrition
For the pork chops is the serving size 1 pork chop? Im asking in reference to the nurtitional facts. Thanks
Yes, 1 pork chop equals one serving.
Can this be cooked on low for a longer time?
Hi Brittany, this recipe is best cooked on HIGH for 4 to 5 hours instead of on LOW for a longer period of time. The pork chops tend to get a little too soft and mushy when cooked longer.
This is the best pork chop recipe I’ve made in 20+ cooking years. The sauce is just right, similar to a Marsala without the added wine. The hoisin doesn’t overpower and it’s not too sweet. I used a newer 6qt oval crock which may cook hotter than my old crock. I had 4, 2.5lb boneless loin chops from my butcher. Because the chops were so thick I cooked on High for 5 hours. I didn’t need the 5 hours and will cook 4 hours next time. The chops stayed intact but were a bit dry for my taste, however, putting the sauce over them fixed that. For personal tastes, I add one sliced onion and a half cup sliced baby bellas to all my meat dishes and did the same here. Was very good with the onion and mushrooms. I didn’t thicken the sauce as I liked the taste as is. Thank you for posting and I’ll now begin reading all your recipes because if they’re as good as this one, I’m one step ahead!
Aww thanks Ryan for the kind review of this recipe. I am so glad you enjoyed it and I hope you find more recipes that you love just as much!
Love love love I did substitute the brown sugar for maple syrup amd just put each on the porkchop didn’t mix them up
I made these last night and they were delicious!! I used 3 HUGE pork chops and even at just 3 I had to overlap them in my 6 quart cooker. I pan fried them briefly before putting them in the slow cooker to enhance the flavor. I made the sauce exactly as directed. I did add about 1/2 of an onion thin sliced on top. My cooker has a adjustable control instead of just low, med. & high. I cooked them on medium/high and they were done in 2 hours which was about 2 1/2 hours before dinner time so I just turned them down to warm until then. My guests raved about how good they were. I forgot to thicken the sauce and they said it was just fine as served However I think I will add the cornstarch next time. I served them over rice with steamed broccoli Thank you for such an EZ and delicious recipe. This was far better than teriyaki sauce.
Thanks for the kind review Jimmy! I love hearing from readers when they find a recipe they love and even adapt a little to make it their own!