Pork chops often get a bad rap for turning out dry or bland, but not when you let your slow cooker do the work. This easy recipe pairs tender pork chops with a sweet-savory apricot-hoisin sauce that tastes like you spent hours in the kitchen (spoiler: you didn’t). Whether you’re feeding family on a weeknight or want a no-fuss dinner that still impresses, these slow cooker pork chops will earn a spot on repeat.

Pork chops get a bad rap, and honestly, I understand why. For a lot of us, the memory is a thin little chop fried into submission until it resembled shoe leather. But here’s the truth: pork chops deserve a second chance. Done right, they can be tender, juicy, and even more flavorful than a good steak, without the sticker shock at the butcher counter.

The slow cooker is the secret weapon here. Instead of hovering over a pan and hoping you don’t cross that fine line between underdone and bone-dry, you just let the machine do the heavy lifting. Set it, walk away, and a few hours later dinner is ready. That’s the kind of no-fuss, no-drama cooking that makes sense whether you’re juggling work, kids, or just trying to buy back a little time for yourself.

What makes this recipe shine is the sauce. Apricot preserves bring a touch of sweet, hoisin sauce adds depth and umami, and together they turn a budget-friendly cut of meat into something that feels restaurant-worthy. It’s the kind of dish that earns compliments at the table, yet takes less effort than finding your remote when it slips between the couch cushions.

Pork chops don’t have to be dry or boring. With the right recipe and a little help from your slow cooker, you can transform them into a weeknight staple you’ll actually look forward to.

MORE: Slow Cooker Chicken and Dumplings Made Easy

Ingredients for Apricot-Hoisin Pork Chops

Pork Chops

This recipe works best with bone-in or boneless loin chops about ¾ to 1 inch thick. Thicker cuts stay juicy in the slow cooker, while thinner ones can cook too quickly and dry out. If you find pork shoulder chops on sale, they’ll work too. Just expect a little more fat and flavor (never a bad thing).

Salt and Pepper

Keep it simple. A light sprinkle is all you need since the sauce packs plenty of flavor. If you’re watching sodium, use a reduced-salt broth and go easy here.

Chicken Broth

This keeps the chops moist and builds the base for your sauce. Low-sodium broth is a smart choice if you want more control over seasoning. In a pinch, vegetable broth works, or even water with a bouillon cube dissolved in.

Apricot Preserves

The sweet backbone of the sauce. Look for one labeled “all fruit” or “low sugar” if you want less sweetness. Peach preserves make a great substitute, and orange marmalade can give it a citrusy twist.

Hoisin Sauce

This thick, savory-sweet condiment is the secret to depth of flavor here. You’ll usually find it in the Asian section of the grocery store. If you’re gluten-free, look for a specialty brand online. Can’t find hoisin? A mix of soy sauce, peanut butter, and honey comes close in a pinch.

Cornstarch

This thickens the sauce so it clings to the pork chops instead of pooling on your plate. Arrowroot powder works as a gluten-free alternative. Just remember to mix it into a little cold liquid first to avoid lumps.

Cilantro or Parsley

A sprinkle of fresh herbs at the end brightens the whole dish. Cilantro adds a more adventurous, slightly citrusy note; parsley keeps things classic. If your family gives cilantro the side-eye, stick with parsley or even thinly sliced green onion.

MORE: Homemade Peach Cobbler Just Like Grandma Used to Make

Step-by-Step: How to Make Slow Cooker Pork Chops

1. Season and layer your pork chops.

A light sprinkle of salt and pepper is all you need at the start since the sauce adds plenty of flavor later. Don’t overdo it. Hoisin and apricot preserves bring their own sweet-savory punch. Arrange the chops in a single layer if possible for even cooking.

2. Add broth for moisture.

Chicken broth is the secret to keeping pork chops juicy instead of dry. It creates the base for your sauce and keeps everything tender as it simmers away.

3. Slow and steady cooking.

Set your slow cooker to Low and let the pork chops gently cook until fork-tender, usually around 3 hours. If your chops are on the thicker side, plan for a bit longer. The goal is melt-in-your-mouth texture, not dry meat.

4. Make the sauce shine.

Once the pork is cooked, transfer it to a plate and keep it warm. Then turn the slow cooker to High so the cooking liquid gets hot enough to thicken into a glossy sauce. While that happens, whisk together apricot preserves, Hoisin, and a little cornstarch. This mixture transforms into a sweet-savory glaze in just a few minutes.

5. Finish and serve.

Stir the sauce into the hot broth until it’s smooth and slightly thickened. Then spoon it generously over your pork chops. Add a sprinkle of chopped cilantro (or parsley if you prefer a milder flavor) for a bright, fresh finish.

Pro tip: This sauce is so good you might want to serve it with rice, noodles, or even a side of roasted veggies to soak up every drop.

What to Serve with Slow Cooker Pork Chops

A dish like this practically begs for some company on the plate. The pork chops are rich, tender, and full of flavor, which means your sides should either balance that sweetness or soak up the sauce (trust me, you don’t want to waste a drop).

If you’re in the mood for comfort food classics, mashed potatoes are the obvious choice. They catch every bit of that apricot-Hoisin glaze. Rice works the same magic, especially jasmine or basmati if you want something light and fragrant.

Looking for something a little fresher? Roasted or steamed vegetables add color and crunch, balancing out the richness. Think broccoli, green beans, or carrots. A crisp side salad with a tangy vinaigrette is another easy way to brighten the meal.

Now, if your table is full of folks who like a little adventure, Asian-inspired sides (think sesame noodles, stir-fried bok choy, or coconut rice) can make the meal feel restaurant-worthy without piling on the effort.

If you’d rather keep things streamlined, go with a sheet pan of roasted veggies and potatoes cooked right alongside the pork chops. It’s a one-and-done solution that saves on dishes and gives you more time to actually enjoy dinner (and maybe sneak in an episode of your favorite show).

Bottom line: keep the sides simple, practical, and balanced. Whether you lean toward old-school comfort or a fresh twist, this meal is flexible enough to fit your style.

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4.50 from 2 votes

Slow Cooker Pork Chops with Apricot-Hoisin Sauce

Tender pork chops simmered in the slow cooker until juicy, then topped with a glossy apricot-Hoisin glaze. It’s a little sweet, a little savory, and a whole lot of delicious comfort food with an Asian-inspired twist.

Prep Time5

Cook Time10

Slow cooking3

Total Time3 15

Course: Main Course

Cuisine: Asian

Servings:

Calories: 276kcal

Ingredients

6 pork chops bone-in or boneless, about ¾-inch thick
Salt and pepper to taste
¼ cup chicken broth or vegetable broth if preferred
½ cup apricot preserves orange marmalade works in a pinch
3 tablespoons Hoisin sauce
2 teaspoons cornstarch for thickening
2 tablespoons cilantro or parsley finely chopped (for garnish)

Instructions

Lightly season pork chops with salt and pepper. Place in a 6- or 7-quart slow cooker.
Pour in chicken broth. Cover and cook on Low until pork chops are tender, about 3 hours (add extra time if using thick or bone-in chops).
Remove pork chops to a plate, cover loosely with foil, and keep warm.
Turn the slow cooker to High and let the cooking liquid heat for 10 minutes.
In a small bowl, whisk together apricot preserves, Hoisin sauce, and cornstarch until smooth. Stir into hot broth and cook, stirring constantly, until thickened, 2–3 minutes.
Return pork chops to the slow cooker or plate them and spoon sauce over the top. Garnish with cilantro or parsley before serving.

Notes

Hoisin sauce: Look for it in the Asian aisle of most supermarkets or online. It’s a thick, slightly sweet, and salty sauce made with soybeans, garlic, and spices. If you can’t find it, a mix of soy sauce and a little honey can work in a pinch.

Apricot preserves: Swap with peach or orange marmalade if that’s what’s in your fridge. The flavor profile will shift slightly, but it’ll still be tasty.

Make it a meal: Serve with mashed potatoes, rice, or roasted veggies to soak up every drop of sauce.

Nutrition

Question: What’s your favorite ‘set it and forget it’ slow cooker meal? Asking for dinner inspiration…

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Gail says:

September 25, 2025 at 11:16 pm

Do you have an instapot version of this recipe? It sounds delicious but I’m not a fan of crock pot cooking.

Mary Hunt says:
September 28, 2025 at 5:19 pm

Generally, for pork chops in the Instant Pot, the timing depends on whether they’re bone-in or boneless and how thick they are, but here’s a good starting point:

Pressure level: High pressure.

Cook time: Boneless, about 1 inch thick: 8 minutes. Bone-in, about 1 inch thick: 10 minutes.

Release method: Natural release for 10 minutes, then quick release any remaining pressure

A couple of extra tips: Browning the pork chops first on Sauté mode adds flavor. If you’re cooking more than 4 chops, you may need to increase the time by 1–2 minutes. Always check the internal temperature; pork should reach 145°F (63°C), then rest for a few minutes before serving.

Slow Cooker Pork Chops with Apricot-Hoisin Sauce