Crock Pot Asian Porkchops – Low Carb Recipe

Crock Pot Asian Pork Chops

My husband is still rocking the low-carb lifestyle while I’m struggling to keep up, but one thing that he says helps him stay on track is trying new and interesting recipes. I love cooking pork chops in the crock pot (they make for simple low carb meals), and last week, I thought I’d try making our favorite Asian pork chop recipe a little more low-carb friendly. Here’s our lighter (carb-wise) version of Crock Pot Asian pork chops. Enjoy!

Now, you can see from the picture above, that some of us had the porkchops with leftover savory rice. Not exactly carb friendly, right? My husband, however, had them with broccoli, and he ate every bite.

So, here’s how you make the low-carb version. It’s one of our favorite low carb pork recipes! If you’re not worried about going low carb, ditch the Splenda, add half a cup of brown sugar instead, along with a splash of honey. Yum!

Crock Pot Asian Porkchops - Low Carb Recipe

Donella Crigger
3 from 1 vote
Course Dinner


  • 4 thick-cut boneless pork chops
  • 1 small onion chopped
  • ½ c. low-sodium soy sauce
  • 2 tbsp. Splenda
  • ¼ tsp. ginger


  • Add pork chops and onions to the crock pot.
  • In a small bowl, mix soy sauce, Splenda and ginger.
  • Pour over pork chops in the crock pot.
  • Cook on low for 6 hours or high for 3-4 hours. May need to cook a little longer if your chops are frozen.
  • Serve with rice or vegetables.

If you want to thicken the sauce (it will be very watery) to pour over your rice or veggies, add 2-3 more tablespoons of Splenda (trust me–too strong without it) and 1 tablespoon corn starch or a low-carb thickener. Allow to cook in the crock pot until thickened.

If you’re looking for other ways to cook pork chops, try these baked pork chops and apples from my friend, Corinne. They’re not low carb as is, but you can cut out some of the carbs by using a sugar substitute instead of brown sugar.

If you liked this recipe, try these amazing low-carb dinner recipes: (Skip the sauce on the meatballs)

Turkey and Sausage Meatballs - Low Carb AppetizerStuffed Pepper Soup - the low-carb version!

34 thoughts on “Crock Pot Asian Porkchops – Low Carb Recipe”

  1. That looks really good. Hubby doesn’t know what he’s missing out on. I would drench that sauce over the entire plate! Sigh…this diet needs to come to an end…

  2. Looks so good will definitely try this out – Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board.

  3. Yum!! My husband would really love this. He loves any Asian flavored! He also does way better then me when we went carb free! He lost like 20 lbs in a day and I eat dry lettuce all the time and gain weight! ha! I would love if you would stop by and share on my Friday Favorites linkup!

  4. This one gets added to my must make list. I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it!

    Have a wonderful day!

  5. Hello beautiful! I’m just stopping by to let you know that your pork chops were Cassie’s favorite at our last party and we will be featuring it, at our party, Monday at 7. Happy dance time! Happy Easter! Lou Lou Girls

  6. 3 stars
    Mine came out nothing like the picture… how did you get it thick? I assume cornstarch or something? It isn’t say that in the directions. I love the idea though!

    • I believe I used xanthan gum or cornstarch. Hubs sticks to around 30 carbs per day, so a little cornstarch doesn’t bother him, which is what I use when we are out of xanthan gum. You can also pour the sauce into a skillet and cook on low until its thicker (a reduction).


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