Of course! This is a fantastic recipe. The slow cooker turns pork chops into a tender, flavorful meal with very little effort. The combination of maple and Dijon is a classic for a reason—sweet, savory, and tangy all at once.
Here is a detailed recipe, complete with tips to ensure your pork chops are fall-apart tender and not dry.
Slow Cooker Maple Dijon Pork Chops
This recipe yields a delicious, glossy sauce that’s perfect over mashed potatoes, rice, or egg noodles.
Why This Recipe Works
The key to this recipe is using bone-in, thicker-cut pork chops and a relatively short cooking time on Low. This prevents them from becoming tough and dry. The simple sauce reduces slightly at the end to create a rich, flavorful glaze.
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Ingredients
· 4 bone-in pork chops, about 1-inch thick (about 2-2.5 lbs total)
· Salt and black pepper to taste
· 2 tbsp olive oil (for searing, optional but recommended)
· 1/2 cup pure maple syrup
· 1/4 cup Dijon mustard
· 2 tbsp whole grain mustard (for texture) or additional Dijon
· 3 tbsp apple cider vinegar
· 2 cloves garlic, minced
· 1 tsp dried thyme (or 1 tbsp fresh thyme)
· 1/2 tsp smoked paprika (adds a nice depth)
· 1/4 tsp red pepper flakes (optional, for a slight kick)
· 1 small yellow onion, thinly sliced
· 1 tbsp cornstarch + 1 tbsp cold water (for slurry, to thicken sauce)
Optional for serving:
· Chopped fresh parsley
· Mashed potatoes, rice, or egg noodles
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Instructions
1. Prep the Pork Chops: Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear. Generously season both sides with salt and black pepper.
2. Sear (Highly Recommended): Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, sear the pork chops for 2-3 minutes per side, just until they develop a golden-brown crust. You are not cooking them through. This step adds immense flavor. Place the seared chops in the bottom of your slow cooker.
3. Make the Sauce: In a medium bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, thyme, smoked paprika, and red pepper flakes (if using).
4. Layer and Cook: Scatter the thinly sliced onions evenly over the pork chops in the slow cooker. Pour the maple Dijon sauce over the top, making sure the chops are evenly coated.
5. Cook: Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. This is critical: Pork chops are very lean and will become dry and tough if overcooked. They are done when they reach an internal temperature of 145°F (63°C) on an instant-read thermometer. They should be tender but not falling apart.
6. Thicken the Sauce: Once the pork chops are cooked, carefully remove them from the slow cooker and place them on a serving platter. Tent loosely with foil to keep warm.
· Turn the slow cooker to the HIGH setting if it isn’t already.
· In a small bowl, make a slurry by mixing the 1 tbsp of cornstarch with 1 tbsp of cold water until smooth.
· Whisk the slurry into the liquid in the slow cooker. Replace the lid and cook for another 15-20 minutes, or until the sauce has thickened.
7. Serve: Spoon the thickened sauce over the pork chops. Garnish with fresh parsley if desired. Serve immediately over mashed potatoes, rice, or your favorite side to soak up all the delicious sauce.
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💡 Pro Tips for Success
· Don’t Skip the Sear: Searing the chops first creates a Maillard reaction (browning), which adds a deep, rich flavor that you can’t get from the slow cooker alone.
· Choose the Right Chop: Bone-in, center-cut pork chops are best for slow cooking. The bone helps insulate the meat and keep it moist. Avoid very thin, boneless chops as they will almost certainly overcook and become dry.
· Avoid Overcooking: This is the most important tip. Pork chops are not a cut meant for an 8-hour “set it and forget it” cook. Check them early. They are done at 145°F (63°C).
· Quality of Maple Syrup: Use real, pure maple syrup for the best flavor. Pancake syrup will make the sauce overly sweet and artificial tasting.
· Vegetable Addition: For a complete meal, add in chunks of apples, sweet potatoes, or carrots during the last hour of cooking.
Possible Variations
· Creamy Version: For a richer, creamier sauce, stir in 1/4 cup of heavy cream or full-fat coconut milk after thickening the sauce in the last step. Warm through.
· Herb Change: Substitute rosemary for thyme for a different flavor profile.
· With Apples: Add 1-2 sliced apples (like Granny Smith or Honeycrisp) in with the onions for a classic sweet and savory combination.
· With Pork Tenderloin: This sauce also works wonderfully with a whole pork tenderloin. Cook on LOW for 2-3 hours, until internal temperature reaches 145°F.
Enjoy your delicious, easy meal