Crockpot Harvest Pork Chops with Butternut Squash Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile, you can lightly season the pork chops with a pinch of kosher salt and freshly cracked black pepper before placing them into the slow cooker. This small step helps balance the sweetness of the brown sugar and the richness of the butter, creating a more complex savory foundation that complements the natural flavor of the meat throughout the cooking process.

If you find that your sauce is too thin at the end of the cooking time, you can carefully remove the pork and squash, then turn the slow cooker to high for a few minutes to reduce the liquid slightly. Alternatively, you can mix a tiny amount of cornstarch with cold water and stir it into the sauce until it reaches your desired consistency, coating the back of a spoon.

Variations

• Savory Herb Variation: Add two sprigs of fresh rosemary or thyme during the cooking process to introduce an earthy, aromatic quality that pairs perfectly with the pork and squash.
• Spiced Harvest Variation: Incorporate half a teaspoon of ground cinnamon or nutmeg with the brown sugar to lean into the warm, seasonal flavors of the harvest squash and butter.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the squash texture will become mushy upon thawing.

Reheat

Gently reheat in the microwave or a small saucepan over low heat until warmed through to 165°F (74°C). Add a splash of water if the sauce appears too thick.

Allow any leftovers to cool to room temperature, but do not leave them out for more than two hours to ensure food safety. Once cooled, transfer the pork chops and squash into an airtight container.

Keep the meat and vegetables in their cooking juices to help prevent the pork from drying out while stored in the refrigerator. This dish remains flavorful and safe to consume for up to three days when handled and refrigerated properly.

You can prepare the ingredients ahead of time by cutting the butternut squash and storing it in the refrigerator in a sealed container for up to 24 hours before cooking.

However, it is best to assemble the final dish in the slow cooker just before you are ready to start the cooking process. This ensures the best texture for the squash and prevents the brown sugar and butter from sitting too long before heat is applied.

Serving ideas

Serve this dish warm, ideally plated with a portion of the tender butternut squash spooned directly over the pork chops. The flavorful pan juices created during the slow cooking process should be drizzled generously over the meat and vegetables to add extra moisture and sweetness to each bite.

This meal pairs beautifully with simple sides that can soak up the remaining sauce, such as steamed green beans or a side of crusty bread.

When plating, consider using a wide, shallow bowl to help contain the juices and make it easier to enjoy the combination of the pork and the glazed squash.

If you want to add a fresh element to the plate, a light garnish of chopped fresh parsley can provide a nice color contrast and a hint of herbal brightness that cuts through the richness of the butter and the sweetness of the brown sugar.

Frequently asked questions

Recipe card

Crockpot Harvest Pork Chops with Butternut Squash

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

Ingredients

• 4 bone-in pork chops
• 3 cups butternut squash cubes
• 1/4 cup brown sugar
• 3 tbsp melted butter

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

22 g

Fat

23 g

Fiber

3.5 g

Sugar

15 g

Sodium

180 mg

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