Rating: 4.5 stars 4.3
23 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

I started with the Peking Pork Chops recipe (Thanks, Lynda!) from this site, reviewed the reviews, and made some adjustments of my own to get the precise flavor combination I've been seeking. They're easy to prepare, and everyone I've served has raved that they're fork-tender and flavorful without being overly spicy. Serve over steamed rice (basmati, jasmine, or white).

Recipe Summary

10 mins
4 hrs
4 hrs 10 mins
5 pork chops


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Arrange pork chops into the bottom of a slow cooker crock.

  • Whisk teriyaki sauce, ketchup, brown sugar, chile-garlic sauce, ginger, garlic, shallots, garlic pepper, and kosher salt together in a bowl; pour over the pork chops.

  • Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork chops are completely tender, about 3 hours more.

Cook's Notes:

The boneless pork chops from Costco(R) are outstanding for this recipe.

You can find the Sriracha (the key ingredient) in the Asian section of most grocery stores; it's a 17-ounce squeeze bottle with a green cap and white rooster on the front, Huy Fong Foods(R) brand.

Also, Uncle Ben's(R) 90-second basmati rice is excellent, especially quick when reheating the even-tastier leftover chops.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

302 calories; protein 33.4g; carbohydrates 19.4g; fat 9.3g; cholesterol 78.7mg; sodium 1651.3mg. Full Nutrition