Honeyed Pork Chops
For this recipe you can use pork belly slices (cubed) or pork pieces also. Note: make up 1 cup of stock as you may need to add extra fluid if needed, but the end result should be lovely sticky and melt in the mouth meat with very little sauce left over. I like to serve this with steamed rice and some green veges or a light salad.
Ingredients
Serves: 4
- 4 pork chops (or pork belly slices cubed, or 500g pork pieces)
- 1/2 cup honey (I use manuka honey)
- 1 cup (250ml) chicken stock
- 1 teaspoon curry powder
- 1 medium onion , quartered
- optional extras - handful green beans / half cup sliced carrot
- salt and pepper to taste
Directions
Preparation:15min ›
Cook:6hours ›
Ready in:6hours15min
- Turn slow cooker onto high, place pork meat in bottom of slow cooker. Pour honey over pork making sure it is evenly coated.
- Mix together 1/2 cup chicken stock and curry powder and add to slow cooker, add salt and pepper to taste.
- Cook on high for 2 - 3 hours then stir and turn to low heat and cook for further 3 hours.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (7)
When I saw only one rating I wasn't sure whether to try it or not, I'm so glad I did, super yum!! I added two onions and two carrots. Cooked it on high as mentioned for 3 hours then turned down on to low for a further three hours. I only used half a cup of chicken stock as mentioned in step two and not the full cup, there was still plenty of sauce left over. Had to pop out longer than expected so it ended up cooking on low for an extra 2 hours above the recipe it was still so delicious! Served it with rice as thats all I had but I think mashed potato would have been nice too. Will have this again for sure - 11 Apr 2012
very tender - sauce probably a little mild for the men in the house, but perfect for kiddies! - 16 Jul 2010
This tasted fantastic and the meat was so tender. I ended up with plenty of liquid left using only half a cup of stock. We spooned the leftover sauce over the veggies I served with dinner and it was amazing. - 15 Jun 2015