Crockpot Brown Sugar Sweet Potato Pork Chops Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Prepare the sweet potatoes by peeling them and cutting them into consistent one-inch cubes to ensure they cook evenly.

Measure out the brown sugar, cinnamon, and butter beforehand so you can assemble the dish quickly. If the pork chops are very thick, you may choose to trim any excess fat from the edges, though leaving a small amount can add moisture during the long cooking time.

Instructions

Preparation and assembly

1. 1Arrange the base
   Place the boneless pork chops into the bottom of the slow cooker, ensuring they are arranged in a single layer so they cook evenly throughout the process.
   Look for Pork chops laid flat in the base
   Tip Ensure the pork chops are not overlapping too much to promote uniform heat distribution during the cooking cycle.

The pork chops should be arranged in an even layer at the bottom of the slow cooker, providing a stable foundation for the sweet potatoes. All ingredients should be prepared and measured, ready to be added to the cooker to ensure a quick and efficient assembly process.

Seasoning and layering

2. 2Add aromatics and seasonings
   Scatter the sweet potato cubes around the pork chops in the slow cooker. Sprinkle the brown sugar and cinnamon over the top of the ingredients, then drizzle the melted butter evenly over the surface to coat everything thoroughly.
   Look for Ingredients evenly distributed in the cooker
   Tip Distributing the butter evenly helps create a consistent glaze that will coat both the meat and the potatoes as they steam.

The sweet potatoes are scattered around the chops, and the brown sugar, cinnamon, and melted butter have been evenly distributed. The ingredients should look layered and ready for the slow cooker lid to be placed firmly on top to begin the braising process.

Slow cooking and resting

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for Pork is tender and sauce is thickened
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the internal temperature with a meat thermometer to ensure the pork is perfectly cooked and safe to eat.

The pork is cooked through, tender, and properly glazed. The sweet potatoes are soft, and the sauce has reduced to a rich, syrupy consistency. The meat must rest for at least 3 minutes to allow the juices to redistribute, ensuring a tender and succulent final result.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as this lets out essential heat and steam, which can significantly increase the total cooking time.

Another common mistake is cutting the sweet potatoes into uneven sizes, which leads to some pieces being mushy while others remain hard.

Ensure the pork is arranged in a single layer; stacking them prevents the heat from reaching the center of the meat, leading to uneven cooking.

How to tell it’s done

The pork is done when it is tender enough to be easily pierced with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.

The sweet potatoes should be fork-tender and slightly translucent, having absorbed the butter and brown sugar glaze. The sauce at the bottom of the slow cooker should be thickened and aromatic, perfect for drizzling over the meat before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest