Reviewed: May 1, 2009

My sons gobbled this up!

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GIBSON3980

Cooking Level: Beginning

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Reviewed: May 1, 2009

We all really enjoyed this recipe. I doubled the sauce to make sure that the chops were all covered in the crock pot. I used 1/4 cup of brown sugar and 1/4 cup of honey. I also forgot to add the ginger, but didn't feel that it was particularly necessary. The sauce was really thin, but delicious. I'll definitely make this again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Apr. 1, 2009

This was a good recipe. A tad bit salty, and I typically love salty. If I make it again, I will reduce the amount of soy sauce. I'd recommend making this. Yum!

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Megan

Cooking Level: Intermediate

Home Town: Manning, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 29, 2009

I took others advice and only cooked on low for 3 hours - they still came out extremely dry. Next time I will shorten it to 1.5 hours. The sauce was awesome though! I added a 1/4 cup of honey and served over rice.

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Amy S

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Mar. 28, 2009

Other reviewers were correct about decreasing the amount of soy sauce. I decreased it by half, and still found the chops to be very salty. I will probably make this again, but with adjustments. It did go very well with the Restaurant Style Fried Rice (also on this site).

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Mar. 26, 2009

full of flavor...used fresh ginger, a few dashes of worcestershire sauce, and about a cup of homemade bbq sauce from this site (big Al's K.C.). i think i cooked too long in crockpot -- too much shopping! tasty but pork too well done -- my fault.

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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Mar. 26, 2009

Pretty good. My husband liked and had two chops. I added some frozen green beans about an hour before it was finished and served it with rice. Not the best I have ever had, but will definitely make again.

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jennifer

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Reviewed: Mar. 23, 2009

I put the chops in the slow cooker in the morning before work and left them all day (about 10 hours) on low. The house smelled delicious when we got home. The chops were super tender and very flavourful. I found them to be quite salty but kids and hubby loved them. He said they had that "addictive-smokey-candied" taste. We think this recipe would be great on any cut of meat.

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Trouble In The Kitchen

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Reviewed: Mar. 23, 2009

My 13 year old said it was the best meat I ever made. I did make a few adjustments. I cut the soy sauce back to 1/4 cup per other reviewers and I didn't use the ginger. I added about 1/2 cup of bottled barbecue sauce. I cooked on low for 3 1/2 hours. I think any longer and they would have been dry.

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busymom5

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Reviewed: Mar. 23, 2009

Made a few changes... added 1/4c honey and cut the soy sauce to 1/4c(used lower sodium). Make sure to use really thick chops... mine shrunk. I tried to thicken the sauce but it was still pretty thin, but very good! Next time I might use a pork tenderloin.

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sarahjv81

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Reviewed: Mar. 20, 2009

This was great..I put them in the slow cooker on my lunch hour and by dinner time came around they were tender and the whole family loved them.this will be in our regular rotation.

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Christal

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Mar. 11, 2009

Ok, for htose of you that didn't like this recipe, I have some suggestions. First, buy really thick boneless chops. At least an inch thick. Second, double the sauce. Third, cut back on the soy sauce and also add some apricot preserves and some honey to sweeten it up. Also if you have a newer crock pot, you only need about 4-5 hours on low to get juicy, tender chops. Lastly,I added cornstarch to the sauce which thickened it up nicely! Serve with brown rice and this meal is to die for!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Mar. 10, 2009

This is a good start, but it does not work as-is. First, if your crock pot is large like mine, there is not enough liquid and your meat will dry out. So add at least 1/4-1/2 cup water. I also should have added the honey suggested by a previous reviewer (maybe 1/4 cup) and cut the ginger in half or used fresh ginger, as that was pretty much all I tasted in the end product. Maybe the worcestershire sauce would have helped. Everyone liked it (served over rice) but by that I mean that everyone ate it without complaining. So I might try it again with much doctoring ... or I will more likely just keep looking for a good slow cooker boneless pork chop recipe.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Mar. 6, 2009

this was ok*

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Mar. 4, 2009

My family ate it all

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Shirley

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Reviewed: Mar. 3, 2009

These were ok. Very salty, and dry.

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Kristi P

Cooking Level: Expert

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Reviewed: Feb. 28, 2009

Followed the advice of others and used 1/4 c honey, soy sauce and ketchup. This was great and will be a keeper!

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Sara

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 28, 2009

This recipe was very tasty with a few minor changes. I used cavenders seasoning and browned bone-in chops first. I also used about 1/2 cup of ketchup and only 1/4 cup of soy sauce, and added 1 capful of cider vinegar and about 1/4 cup of splenda brown sugar blend instead of regular brown sugar. Very good. I will definately make this again.

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donnajs

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Feb. 26, 2009

Easy and delicious. The sauce is fantastic, smooth with a slight attractive bite. I removed the sauce from the slow cooker and cooked it on the stove with three teaspoons of corn starch, and brought it to a boil. That changed it from juice to a nice, rich sauce. One could double the sauce and use it as a topping for rice or for extra dipping sauce, on the side.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 20, 2009

Was very flavorful - my husband loved it! Used thinly sliced frozen pork chops and cut the soy sauce to 1/4 cup only. Did not have any ginger on-hand, but it tasted fine! The meat was very tender and fell apart when forked. Tasted great with white rice. Did not need the extra salt. Next time I'll serve with some chilled pineapple.

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