5-ingredient slow cooker Asian pork chops prove that dinner does not need a long shopping list to taste like you cooked all day. Thick boneless chops braise over chopped onion in a soy-ginger glaze sweetened with a sugar substitute until fork-tender. Set it, forget it, and come home to four servings at 5g carbs and 24g protein each.
Craving a delicious, home-cooked meal without spending hours in the kitchen? Meet your new weeknight hero: the slow cooker. This recipe transforms simple boneless pork chops into an incredibly tender, savory dish that practically melts in your mouth. With just five simple ingredients and minimal prep, you can set it, forget it, and come home to a dinner that tastes like you’ve been cooking all day. It’s the ultimate comfort food solution for busy days!
Ingredients
• 4 thick-cut boneless pork chops, about 1-inch / 2.5 cm thick
• 1 small yellow onion, chopped
• 1/2 cup / 120 ml low-sodium soy sauce
• 2 tbsp / 30 ml Splenda or brown sugar substitute
• 1/4 tsp / 1.25 ml ground ginger
Instructions
1. Directions
2. In a small bowl, whisk together the low-sodium soy sauce, Splenda, and ground ginger until well combined to create the sauce.
3. Place the chopped onion in the bottom of your slow cooker, then arrange the pork chops on top in a single layer.
4. Pour the prepared soy sauce mixture evenly over the pork chops.
5. Secure the lid and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the pork is fork-tender. If using frozen pork chops, you may need to add an extra hour to the cooking time.
Nutritional Information
• Nutrition Information
• Serving Size: 1 pork chop
• Calories: 306
• Fat: 15g
• Protein: 24g
Pro Tips
• for Perfect Pork Chops
• For a richer flavor and color, sear the pork chops in a hot, oiled skillet for 2-3 minutes per side before adding them to the slow cooker.
• To create a thicker glaze, remove the cooked pork chops and pour the remaining liquid into a small saucepan. Whisk in a slurry of 1 tablespoon (15 ml / 0.5 fl oz) cornstarch and 2 tablespoons (30 ml / 1 fl oz) cold water, then simmer until thickened.
• Serve these savory pork chops over a bed of fluffy mashed potatoes, steamed rice, or quinoa to soak up all the delicious sauce.
• Feel free to add other vegetables like sliced carrots or mushrooms to the slow cooker for a complete one-pot meal.
FAQ
Q: Can I use a different type of sugar
A: Yes, you can substitute the Splenda or brown sugar substitute with regular brown sugar, coconut sugar, or honey. Adjust the amount to your desired level of sweetness.
Q: How do I make the sauce thicker
A: To create a thicker glaze, remove the cooked pork chops and pour the liquid from the slow cooker into a small saucepan. Whisk in a slurry of 1 tablespoon (15 ml / 0.5 fl oz) cornstarch and 2 tablespoons (30 ml / 1 fl oz) cold water, then simmer on the stove until it has thickened.
Q: Is it safe to cook pork chops from frozen in the slow cooker
A: Yes, you can cook the pork chops from frozen. As the recipe notes, you will likely need to add an extra hour to the cooking time to ensure they are fully cooked and tender.
Q: What can I serve with these pork chops
A: These savory pork chops are delicious served over a bed of mashed potatoes, steamed rice, or quinoa to soak up the sauce. You can also add vegetables like carrots or mushrooms directly to the slow cooker for a complete one-pot meal.
Pro Tips
- Sear the thick-cut chops in a hot oiled skillet for 2-3 minutes per side before slow cooking — the caramelized surface adds richness and color the braising liquid alone cannot give.
- Use chops about 1-inch / 2.5 cm thick; thinner chops dry out over the 6-hour low cook, while the thick cut stays juicy and shreds-tender at the bone.
- Spread the chopped onion across the bottom of the pot and lay the chops on top in a single layer so they braise evenly in the soy-ginger mixture.
- For a thicker glaze, remove the cooked chops and pour the liquid into a small saucepan, then whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmer until glossy.
- Toss in sliced carrots or mushrooms with the onion for a complete one-pot meal — they cook in the same 6 hours and drink up the savory glaze.
Frequently Asked Questions
Can I make these pork chops ahead of time?
Yes — they keep in the fridge for 3-4 days and taste even better as the soy-ginger glaze settles into the meat. Reheat gently in their own juices so they stay moist.
Can I use bone-in pork chops?
You can — bone-in chops stay juicy through the long braise and add flavor to the cooking liquid. Just keep them around 1-inch thick and cook until fork-tender.
Are these Asian pork chops keto?
One chop has 5g carbs with 24g protein and 15g fat. The recipe uses Splenda or a brown sugar substitute instead of sugar, which keeps the glaze keto-friendly.
What can I serve with them on keto?
Cauliflower rice or steamed bok choy catches the soy-ginger glaze without adding carbs. Skip the regular rice and the meal stays at 5g carbs per chop.
Recipe card below.
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5-Ingredient Slow Cooker Asian Pork Chops
Ingredients
Method
- Directions
- In a small bowl, whisk together the low-sodium soy sauce, Splenda, and ground ginger until well combined to create the sauce.
- Place the chopped onion in the bottom of your slow cooker, then arrange the pork chops on top in a single layer.
- Pour the prepared soy sauce mixture evenly over the pork chops.
- Secure the lid and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the pork is fork-tender. If using frozen pork chops, you may need to add an extra hour to the cooking time.
