Honey Pork Chops

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I don’t have a picture of the finished Honey Pork Chops, but they were a hit.  The recipe is a simple marinade that you freeze the chops in, then you can grill or bake or cook them in a slow cooker.  Easy and good.

Here’s what you’ll need:

  • 6 boneless pork chops
  • 1/2 cup honey
  • 1/4 cup cider vinegar (I used white wine vinegar)
  • 1/4 tsp. ground ginger
  • 1 clove garlic, minced
  • 2 Tbs. soy sauce
  • dash black pepper

Put all the ingredients, except the pork chops in a blender and mix well.  Put the chops in a ziplock freezer bag and pour the marinade over them.  Label the bag and freeze.

Thaw completely in the fridge.  Bake at 350 degrees for 1 hour and 15 minutes.  Or grill.  Or pop them in the slow cooker, cooking 5-6 hours on low.

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  1. This sounds delicious! I will definitely have to try this recipe soon!

  2. Not being snarky here, but did you get this recipe from “Don’t Panic, Dinner’s In The Freezer”? I got a copy for Christmas and I’d swear this is the exact same recipe they have for Honey Pork Chops. Only wondering because I know how good you are about giving credit when you use someone else’s recipe.

    • Wendy, this could be from “Don’t Panic, Dinner’s in the Freezer”. I got the recipe from a friend and there was no note on where she got it. Thanks for letting me know where it came from. I’ve never looked at that cookbook, but it sounds like a good one!

  3. Tiffany, I think I gave it to you – and I got it from a Pampered Chef consultant – or from a MOPS group freezer meal thing we did a few years ago. I just made this with 8 friends this past Friday. We had a blast making all the recipes together {we made 5 different ones}. Hope you enjoy it!

  4. Seems like a good recipe. It would be interesting to hear from people after they’ve tried the recipes? It seems that the “print friendly” icon at the bottom of the page won’t let me print, not just with this recipe but for others too.

  5. I tried making this tonight (haven’t eaten it yet). Smells delicious. I froze two batches and baked one batch as the recipe describes. 350 for 1 1/4 hours seems like a really long time. Has any one else tried this? I just checked my chops after 25 minutes, and they were already at an internal temperature of 180F, which should be more than done, so I took them out. Any tips?

    • Katie, depending on the thickness of the chops they could get done in 25 minutes. I don’t use a meat thermoter like I should. That’s a more accurate way of telling doneness.

  6. Hey, I was just wondering if it has to be marinated first or if I need to make it on a whim if it can be whipped together and cooked immediately?


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