Crockpot Brown Sugar Sweet Potato Pork Chops Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking. This allows some of the excess moisture to evaporate, concentrating the brown sugar and butter glaze. Keep a close eye on the pork during this time to ensure it does not become overcooked or dry.

To add a subtle depth of flavor, consider adding a pinch of freshly grated nutmeg or a small dash of vanilla extract along with the cinnamon.

These warm spices complement the natural sweetness of the potatoes and the richness of the pork, creating a more complex flavor profile without needing additional ingredients.

Variations

• Savory Herb Twist: Replace the cinnamon with a teaspoon of dried thyme or rosemary. This variation shifts the flavor profile from sweet to savory, highlighting the natural earthiness of the sweet potatoes and the pork.
• Spicy Kick: Add a pinch of cayenne pepper or a small amount of chili flakes to the brown sugar mixture. The heat balances the sweetness, creating a complex, spicy-sweet glaze that pairs exceptionally well with the pork.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in the microwave or in a covered pan over low heat until the pork is warmed through to 165°F (74°C).

Store any leftovers in an airtight container to maintain moisture. Ensure the food cools down to room temperature within two hours before placing it into the refrigerator.

Using shallow containers helps the food cool more quickly, which is safer and helps preserve the texture of the pork and potatoes for later consumption.

You can prepare the sweet potatoes and store them in water in the refrigerator the night before to save time.

However, do not combine the pork and seasonings in the slow cooker until you are ready to start the cooking process, as the sugar and butter can begin to break down the texture of the meat if left to sit for too long.

Serving ideas

Serve the pork chops directly from the slow cooker, spooning the glazed sweet potatoes and the rich buttery sauce over the top of each portion. This dish pairs beautifully with a simple side of steamed green beans or a crisp garden salad to balance the sweetness of the potatoes and the richness of the pork.

For a more elegant presentation, transfer the pork chops to a warm serving platter and arrange the glazed sweet potatoes around them.

Drizzle any remaining sauce from the slow cooker over the meat and potatoes just before bringing the dish to the table to ensure everything is hot, glossy, and inviting for your guests.

Frequently asked questions

Recipe card

Crockpot Brown Sugar Sweet Potato Pork Chops

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces boneless pork chops
• 2 cups sweet potato cubes
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 4 tbsp melted butter

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

32 g

Fat

21 g

Fiber

3 g

Sugar

24 g

Sodium

120 mg

Automatic estimate from the ingredient list, not laboratory-verified.