Slow Cooker Maple Pork Chops
Serves: 4
Prep: 10 minutes
Cook: 4 hours on LOW (or 2.5 hours on HIGH)
Ingredients
- 4 bone-in pork loin chops, about 1 to 1.5 inches thick (like in the photo)
- 1 large onion, sliced (the bowl in your background)
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional, for color)
For the maple glaze:
- ½ cup pure maple syrup (that’s what’s being poured)
- 2 tbsp low-sodium soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp butter, cut into small pieces
Instructions
Season the chops
Pat pork chops dry. Sprinkle both sides with salt, pepper, garlic powder, and paprika.Layer in slow cooker
Scatter the sliced onions on the bottom of the crock. Lay the chops on top in a single layer (it’s okay if they overlap slightly, like yours).Make the glaze
Whisk maple syrup, soy sauce, Dijon, vinegar, and garlic together.Pour and cook
Pour the glaze evenly over the chops. Dot with butter pieces. Cover.- LOW 3.5–4 hours, or
- HIGH 2–2.5 hours
Pork is done at 145°F (63°C) inside, but for slow-cooker tenderness, let it go to about 160-165°F — it will shred easily.
Thicken the sauce (optional but good)
Remove chops and onions to a plate. Pour liquid into a small saucepan, simmer 5-7 minutes until syrupy. Spoon back over chops.
What to serve with it
- Mashed potatoes, rice, or buttered egg noodles — perfect for that maple sauce
- Green beans or roasted Brussels sprouts to balance the sweetness
Tips from the photo
- Don’t use pancake syrup — real maple gives that amber color and won’t burn.
- Bone-in stays juicier in the slow cooker than boneless.
- If you want a caramelized edge, sear chops 2 minutes per side in a hot pan before adding to the crock — but it’s not required.
- Leftovers make amazing sandwiches the next day.
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