Pat the thick-cut bone-in pork chops completely dry using a clean paper towel layer to remove surface moisture. Season both sides of each chop generously with coarse sea salt and cracked black pepper.

Place a heavy cast iron skillet over high heat for exactly three minutes until screaming hot. Pour in two tablespoons of avocado oil with a high smoke point. Carefully lay the pork chops into the blazing pan without moving them.

Allow the chops to sear undisturbed for exactly ninety seconds on the first side. You should hear a sharp sizzle and smell the gorgeous browning aroma. Flip the chops and sear the other side for another ninety seconds to create a golden crust.

While the pork chops are searing, whisk together half a cup of raw clover honey, six minced fresh garlic cloves, three tablespoons of low-sodium soy sauce, one cup of chicken broth, two tablespoons of raw apple cider vinegar, and one tablespoon of toasted sesame oil in a medium bowl.

Whisk the glaze mixture continuously for thirty seconds to disperse the honey and garlic evenly. Taste a tiny spoonful — it should taste intensely garlicky, rich, sweet, and acidic. The intensity will mellow during cooking.

Transfer the beautifully seared pork chops from the cast iron pan directly into the crockpot basin. Arrange them flat along the bottom in a single layer so each chop has direct contact with the heating surface.

Pour the honey-garlic glaze mixture evenly over the top surface of the pork chops, ensuring each chop is coated with liquid and distributed minced garlic solids. The honey should pool slightly around the bones.

Secure the crockpot lid tightly. Set the heat setting to Low (approximately 190°F / 88°C interior temperature). Set a timer for exactly four hours. Do not lift the lid during cooking — each peek breaks the humidity seal and causes moisture loss.

When the timer sounds, insert a digital meat thermometer into the thickest part of the largest chop, away from the bone. Pork loin is safely cooked at 145°F (63°C) internal temperature. Once it reaches that mark, immediately remove the chops from the crockpot using tongs.

ce the cooked pork chops on a warm platter and loosely tent with foil. Allow them to rest for five minutes — the muscle fibers relax and reabsorb moisture. Keep the crockpot on Low while you prepare the final step.

In a small bowl, whisk together one and a half tablespoons of cornstarch powder with three tablespoons of cold filtered water until completely smooth with no lumps. Slowly pour this slurry into the simmering liquid in the crockpot while stirring constantly with a silicone spatula.

The transformation is immediate and dramatic. Within thirty to forty-five seconds, the thin honey liquid thickens into a glossy, amber-colored glaze that clings to a spoon. Taste and adjust seasoning if needed — add salt for savory depth or vinegar for brightness.

Plate the rested pork chops and spoon the thick, velvety honey-garlic glaze generously over the top. Garnish with thinly sliced fresh scallions and sesame seeds if desired. Serve immediately while the glaze is warm and the meat retains its heat.