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For 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 Adam’s mom was in town right after Grayson was born and cooked us the most amazing pork chops, 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 pork chops — 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 have {obviously} been using my slow cooker a lot. I thought I appreciated that thing before, but as a new mom I have to say it’s the best kitchen appliance ever invented. The evenings are still Grayson’s fussy time, which means mama has maaaaaaaybe 20 minutes to throw together dinner before a meltdown occurs.
These pork chops are a spin off another recipe I’ve been making a lot lately, maple bourbon pork chops. Well, I ran out of bourbon so I used mustard and man, did they ever turn out good! Adam gobbled these up at record pace and ate what little leftovers we had for breakfast.
I know we all love those slow cooker recipes that just involve dumping everything in the pot and pushing cook, but please trust me here when I say it makes a difference to sear the meat on the stove first! Only then can you get that great caramelization that occurs. You can still prep this in under ten minutes and it’s worth it to drag out one more pan, I promise.
Ingredients:
2 large bone-in pork chops
1 large yellow onion, chopped
3 tbsp pure maple syrup
2 tbsp dijon mustard
1/4 cup cider vinegar
1/4 tsp salt
1/8 tsp pepper
1 tbsp vegetable oil
Directions:
Heat up the oil in a large skillet over high heat. When hot, add the pork chops and sprinkle generously with salt and pepper. Sear both sides of chops over high heat (about 2 minutes per side) then transfer to your Crock Pot.
Lower the heat to medium low and add the onions. Cook until onions are just starting to soften then add the cider vinegar, maple syrup, mustard, salt and pepper. Cook for 2 more minutes and then pour sauce over chops in the slow cooker.
Cook on low for 6-7 hours. Serve chops drizzled generously with sauce.
Wow these pork chops look phenomenal! I have to say I’m overall not a big pork chop fan but it’s because they aren’t prepped right. Utilizing the crock pop with the maple syrup and mustard I might become a fan after all!
I love my slow cooker but I never thought to try pork chops. I’ve tried a few other pork varieties but I’ll definitely have to try pork chops. This recipe sounds fabulous
looks wonderful but i dont have a slow cooker. What is your recommendation for finishing them on the stovetop or in the oven?
You could use a dutch oven if you don’t have a slow cooker. Just do all the prep then put in the dutch oven with the lid secure and cook at 275 for about 3 hours.
I flaked out and didn’t prep my slow cooker. I used a cast iron grill skillet, seared the chops them removed to a plate, sautéed the onions with a little more oil, then added the chops back. I sort of heaped onions on them. I poured the liquid over, covered with foil, and baked at 350 for about 30 minutes. I used away thermometer, so the time could vary depending on the thickness of the chop. It was still quick and easy
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