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Korean Slow Cooker Pork Chops

BlueBear

"I started off with another recipe on this site but wound up changing so much that I think it needs it's own mention. The bean paste makes it a little bit spicy. Sauce was great over rice."
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Ingredients

5 h 10 m servings 142 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. In the crock of a slow cooker, stir together the garlic, chicken broth, bean paste and soy sauce. Season the pork chops with salt and pepper, and place them in the crock. Turn to coat with sauce. Cover, and cook for 5 hours on the Low setting.

Footnotes

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

Nutrition Facts


Per Serving: 142 calories; 6.7 g fat; 3.5 g carbohydrates; 16 g protein; 39 mg cholesterol; 1247 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 24 Ratings

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Most helpful positive review

I followed the recipe to the book and it's delicious! But a little too salty so instead, I used 2/3C chicken broth and 1/3C soy sauce (I use premium soy sauce, which is saltier) to balance out. ...

Most helpful critical review

These were way too salty and according to my Korean boyfriend, not Korean. He said that to make the recipe more authentic (and less salty) sugar should be added to the broth.

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I followed the recipe to the book and it's delicious! But a little too salty so instead, I used 2/3C chicken broth and 1/3C soy sauce (I use premium soy sauce, which is saltier) to balance out. ...

These were way too salty and according to my Korean boyfriend, not Korean. He said that to make the recipe more authentic (and less salty) sugar should be added to the broth.

Good slow cooker recipe. I used low sodium soy sauce and chicken broth, but tripled the quantities of both because our slow cooker is 5 quart oval and I didn't want the liquid to burn on the sid...

5 star w/ suggestions from others. Here's how to take a 4 star & make it 5 star: (1) use 1/2 c. low sodium chicken broth; (2) sub Ponzu (seasoned soy sauce) for soy sauce. Ponzu had 400mg sodi...

I used extra bean paste because I love spicy food and I used 2/3 chicken broth and 1/3 soy sauce as recommended by another user.

This recipe started off with a great flavor, and by the end of the chop, It was so salty, we couldn't eat it anymore. I used both low sodium broth and soy sauce, so I'm not sure what happened...

Like the other postings, this was just too salty. I used low sodium soy sauce and even added sugar. Not a recipe I will try again.

Yum! I am always looking for korean flavered dishes to serve to my korean husband..This was easy and delish! I followed the recipe to a tee except that i added a splash of sesame oil. My husband...

Much too dry