Crockpot Harvest Pork Chops with Butternut Squash Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Prepare the butternut squash by peeling it and cutting it into uniform one-inch cubes. If the pork chops are very thick, you may want to trim excess fat from the edges, though leaving some fat helps flavor the dish.

Measure out your brown sugar and melt the butter in a small container in the microwave or on the stovetop so it is ready to pour. Having all ingredients prepped and ready on the counter makes the assembly process fast and seamless.

Instructions

Initial assembly

1. 1Assemble the ingredients
   Place the bone-in pork chops into the bottom of the slow cooker insert, arranging them to ensure even coverage. Add the butternut squash cubes around the pork chops.
   Look for The pork chops are evenly distributed and the squash is tucked around them.
   Tip Ensure the pork chops are not overlapping too heavily to allow for consistent cooking.

The pork chops should be arranged in a single layer at the bottom of the slow cooker to ensure even contact with the heat source. The butternut squash cubes should be distributed evenly around and between the chops so they are submerged in the juices that will form during the cooking process. Everything should look neat and ready for the seasoning.

Adding seasonings

2. 2Add seasoning and butter
   Sprinkle the brown sugar evenly over the pork chops and squash. Pour the melted butter over the top of the ingredients to ensure everything is lightly coated.
   Look for The brown sugar and melted butter are distributed over the contents of the slow cooker.
   Tip Drizzling the butter slowly helps it reach the bottom of the insert.

The brown sugar should be scattered evenly over the entire surface of the pork and squash to create a uniform base for the glaze.

When pouring the melted butter, aim to distribute it across the ingredients rather than pouring it all in one spot, ensuring that every piece of squash and every chop gets a light coating of the butter, which will melt into the juices.

Slow cooking

3. 3Slow cook and serve
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork chops and let them rest for at least 5 minutes before serving alongside the tender squash and pan juices.
   Look for The pork is tender and the squash is soft when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is cooked to the safe temperature.

The dish is finished when the aroma of sweet, roasted squash and savory pork fills the kitchen. The sauce at the bottom of the slow cooker should be bubbling slightly and have a deep, amber color from the caramelized sugar and butter. Check the pork temperature to ensure it has reached the safe threshold of 145°F (63°C) before turning off the heat.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Another error is cutting the squash into uneven sizes, which leads to some pieces being mushy while others remain hard.

Avoid opening the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time required. Finally, do not skip the resting period for the meat, as this is essential for allowing the juices to redistribute, ensuring the pork remains succulent when sliced.

How to tell it’s done

The pork chops are perfectly done when they are fork-tender and reach an internal temperature of 145°F (63°C). The meat should be juicy and easy to pull away from the bone.

The butternut squash should be completely soft and tender, easily pierced with a fork, and coated in a glossy, thickened sauce created by the melted butter and brown sugar. If the pork is not yet at temperature, continue cooking for an additional 20 minutes.

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