Maple Dijon Pork Chops in the Slow Cooker
Sweet maple and tangy Dijon melt into a silky sauce around tender slow-cooked pork chops. Minimal prep, big weeknight flavor.
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Servings:
Ingredients
Main Ingredients
- 1.9 lb boneless center-cut pork chops
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 cup yellow onion, thinly sliced
- 0.4 cup pure maple syrup
- 2.5 tbsp Dijon mustard
- 0.5 cup low-sodium chicken broth
- 1.25 tbsp apple cider vinegar
- 1.25 tbsp low-sodium soy sauce
- 2 tsp garlic, minced
- 1 tsp dried thyme
- 0.5 tsp dried rosemary, crushed
- 1.5 tbsp cornstarch
- 1.5 tbsp water for slurry
- 1 tbsp unsalted butter optional, for glossy finish
Instructions
Preparation Steps
- Pat pork chops dry, then season all over with salt and pepper.
- Heat olive oil in a skillet over medium-high. Sear chops 2–3 minutes per side until lightly browned.
- Spread sliced onion in the slow cooker. Nestle seared chops on top.
- Whisk maple syrup, Dijon, broth, vinegar, soy sauce, garlic, thyme, and rosemary. Pour over the chops.
- Cover and cook on LOW 5–6 hours or HIGH 2.5–3 hours, until tender but not falling apart.
- Transfer chops to a plate. Turn cooker to HIGH. Stir cornstarch with water, then whisk slurry into the sauce.
- Cook 5–10 minutes until the sauce thickens and turns glossy. Stir in butter, then taste and adjust seasoning.
- Return chops to warm briefly or plate and spoon sauce over top to serve.
Notes
Variation: Add 1 tbsp whole-grain mustard or a pinch of red pepper flakes for extra bite. Try layering thin apple slices under the chops for a subtle apple-maple note.
Serve with mashed potatoes, buttered egg noodles, or steamed green beans. Leftovers keep 3–4 days refrigerated; reheat gently with a splash of broth. Sauce freezes well up to 2 months.
This recipe is an original creation inspired by classic Maple Dijon Pork Chops in the Slow Cooker flavors. All ingredient ratios and instructions are independently developed.