Maple Dijon Crock Pot Pork Chops

I absolutely love this recipe for crock pot pork chops. I have made it several times and I never modify it. So delicious!

— Becky

These Crock Pot Pork Chops are amazing and the past few months I have been rather obsessed with making pork chops in the slow cooker.

I don’t know why it’s pork and not chicken or beef, but ever since having the most delicious pork chops at a local restaurant, I have been addicted. Pork chops are not only super versatile, but also usually pretty affordable. I love to pick some up at the store to throw in the freezer for quick filling dinners.

There’s so many ways to cook them — my absolute favorite way is a Nigella Lawson recipe that involves hard cider, a lot of cream and gnocchi on the side — but lately I’m all about easy dinners and using my slow cooker as much as possible.

And, I know, we all love those slow cooker recipes that just involve dumping everything in the Crock Pot and pushing cook, but please trust me – it makes a huge difference to sear the meat on the stove first! Only then, can you get that great caramelization that occurs. This dish can still be prepped in under ten minutes and it’s worth it to drag out one more pan, I promise.

Ingredients needed

Just 5 key ingredients is all you need and you’re well on your way to an amazing dinner! Here’s everything you need to make some super tasty crockpot pork chops:

• Oil. You’ll need a tablespoon of avocado or olive oil to sear the pork chops and cook the onions and sauce before adding it all to the crockpot.
• Pork chops. This recipe calls for 2 bone-in pork chops. You can use boneless, but bone-in tend to be juicier. The bone helps to insulate the meat and keep it moist. More on the best ones to use, below.
• Yellow onion. For delicious savory flavor! You can omit, if you’re not a fan of onions.
• Sauce. This sauce, guys, is amazing! It’s a simple mix of apple cider vinegar, maple syrup, dijon mustard, salt and pepper. There’s plenty to drizzle over the meat, and also whatever side you pair with them. It’s so good over rice or mashed potatoes!

Best pork chops for the slow cooker

Pork chops are a leaner cut of meat, so if you’re not careful, they can easily dry out due to overcooking. Unlike fatty cuts of meat, you can’t leave them in the Crock Pot to slow cook all day, but follow these steps and this can be a great method for cooking pork chops.

Thick-cut

For this easy crock pot pork chops recipe you’ll want to use thick-cut pork chops. Mine were about 1 1/2 inches thick. I would not recommend cooking thin-cut pork chops in the slow cooker. The low-and-slow cooking method of the slow cooker really works best with thicker, more marbled cuts of meat.

If you’d like to use thin-cut boneless pork chops, you are better off cooking them on the stovetop, then topping them with the maple dijon sauce at the end.

Bone-in

Bone-in pork chops definitely work best for the low-and-slow cooking of a Crock Pot. Be aware that thick-cut boneless chops still cook quickly and will only take about 2-hours on low. If your slow cooker runs hot, check even earlier.

The more marbled and fatty your meat is, the more tender they will be. Also, the bone in the bone-in variety will help to insulate the meat and keep these nice and moist.

How to make this recipe

These slow cooker pork chops may look all elegant and fancy, but they’re really so easy to make. Here are the details, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sear. Add pork chops to a hot pan and sear both sides for about 2 minutes per side over medium-high heat. Transfer to the Crock Pot.
2. Sauté onion and cook gravy sauce. In the same pan, cook onion until it’s just beginning to soften, then add the apple cider vinegar, maple syrup, dijon mustard, salt and pepper. Whisk and cook for about 2 minutes and then pour onion mixture over pork chops in the bowl of the slow cooker.
3. Slow cook ingredients. Cover and slow cook for about 5 to 6 hours on low or possibly less time, if they are boneless or thinner.
4. Serve. Once cooked, plate with a generous amount of sauce and pair with your favorite sides. This dish goes exceptionally well with rice or mashed potatoes and veggies.

Pro tip: According to the FDA, pork chops should be cooked to at least 145ºF to be safe. But can be cooked all the way to 160ºF for well done. Use a meat thermometer to check for doneness. I pull mine out of the slow cooker when they are at 140ºF, then cover them with foil and let them rest for 5 to 10 minutes. This is my top tip for maximum flavor and juiciness!

Expert tips

Even though this recipe is really quite simple, here are a few tips for best results:

• To avoid dry pork chops, do NOT use the lean, boneless cut. Also, be sure to check them early, especially if it is your first time making them in the slow cooker. For your first batch, I recommend doing it on a day when you are home and can check on the meat more frequently. When in doubt, check it early to ensure it stays nice and tender.
• This recipe feeds about 2 adults and maybe 1 small child. If you are feeding more people, you can easily double the recipe.
• Recommended cooking tools. If you’re in the market for a new Crock Pot, this is my favorite one. And this is a great thermometer to use when cooking.

Frequently asked questions

Serving suggestions

These pair perfectly with so many different sides! We love this dish served with a side that can really soak up any of that amazing sauce that might be left on the plate! Potatoes, mashed cauliflower, egg noodles, butternut squash, spaghetti squash, rice or cauliflower rice are all tasty choices.

Storage recommendations

• Storing leftovers. Place leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating. Gently rewarm in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stove.
• Leftover tip. Cut up leftovers into small pieces and use the meat in quesadillas, over nachos or mixed with black beans and rice to create tasty wraps.