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Method Prep:15min › Cook:5hr › Ready in:5hr15min
Preheat the slow cooker to Low setting.
Season chops with a bit of salt and pepper and place in slow cooker (not too much salt as the soya sauce is salty). Feel free to brown the chops first if you want to as they will not brown in the cooker, I don't bother.
Mix all of the remaining ingredients together in a bowl and taste test: too sweet, add more lemon juice, too tart, add more honey. It should be a bit sweet, a bit sour and have a little kick from the mango or chilli sauce. It should be a fairly thick sauce, slightly thinner than the honey on its own. Once satisfied with the sauce, pour it over the chops in the slow cooker.
Cook on low for 5 hours but check them after 4 hours as it will depend on the size of the chops. The chops are done when the pork is tender and no longer pink in the centre. Remove from the slow cooker and serve hot.
This really is all about individual taste so please feel free to increase/decrease the ingredients - just keep tasting it until you're happy. I've also made this with ketchup instead of brown sauce - the only difference I found was a slightly tomatoey taste with the ketchup. There's a surprise. I now prefer the brown sauce as it adds a little smokiness to it, in my humble opinion. I normally serve with mashed potato to soak up the juices but I'm sure it would be nice with rice or chips.
Instead of 1 teaspoon garlic powder you could use a couple of freshly crushed cloves of garlic.
If the sauce is too thin, mix 1 tablespoon cornflour to 1 tablespoon water making a paste and stir in. For me, the sauce has never come out too thin.
I loved this and have made twice now. Taste as you go along. I didnt add salt to the dish as Soy sauce can be quite salty but it's up to your taste. Used whole clove of garlic and didn't have Chilli or mango sauce so used mango chutney(homemade). When ready I sliced up the pork as thin as you can and added back to the slow cooker to soak up the juices. Served with udon noodles and decorated with a large handful of spring onions.
Delicious 😀 - 02 Aug 2016