Slow Cooker Maple Acorn Squash Pork Chops Tips, FAQ & printable recipe

Tips for success

For a more concentrated flavor, you can sear the pork chops in a hot skillet for one minute per side before placing them in the slow cooker, though this step is optional. If you choose to do this, ensure the skillet is hot and use a minimal amount of oil to avoid excess grease in the final dish. This adds a layer of depth to the meat that some prefer.

Experiment with the flavor profile by adding a pinch of nutmeg or ground cloves to the cinnamon sugar mixture. These spices pair beautifully with the acorn squash and maple syrup.

If you find the sauce is too thin at the end of the cooking time, you can remove the lid for the last 15 minutes of cooking to allow some of the liquid to evaporate and thicken slightly.

Variations

• Savory Herb Version: Replace the cinnamon sugar with a blend of dried thyme, rosemary, and a pinch of black pepper. This creates a more traditional, savory flavor profile that focuses on the earthiness of the squash and the richness of the pork.
• Spiced Maple Version: Add a small amount of red pepper flakes or a dash of cayenne pepper to the maple broth. The gentle heat provides a pleasant contrast to the sweetness of the maple syrup and the tender acorn squash.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in the microwave or on the stovetop until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork and squash have cooled to room temperature for no more than 2 hours before placing them in the fridge to maintain food safety.

When storing, keep the pork and squash together in the sauce, as this helps prevent the meat from drying out and keeps the flavors vibrant.

You can prepare the acorn squash wedges a day in advance and store them in the refrigerator until you are ready to cook. However, do not combine the pork and broth with the squash until you are ready to turn the slow cooker on, as the salt in the broth can draw moisture out of the pork if left to sit for too long before the cooking process begins.

Serving ideas

Serve the pork chops and acorn squash warm, ideally with the maple-infused juices spooned generously over the top. This dish pairs exceptionally well with simple sides that do not compete with the sweetness of the maple, such as steamed green beans or a crisp green salad.

The natural juices from the slow cooker are essentially a ready-made sauce that ties everything together on the plate.

Arrange the pork chop in the center of the plate with a few wedges of the tender acorn squash arranged artfully to the side. A small garnish of fresh herbs, if available, can provide a nice color contrast, but the dish is perfectly satisfying on its own.

Ensure each serving includes a generous portion of the maple broth to keep the meal moist and flavorful from the first bite to the last.

Frequently asked questions

Recipe card

Slow Cooker Maple Acorn Squash Pork Chops

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

Ingredients

• 4 boneless pork loin chops
• 1 medium acorn squash, cut into wedges
• 2 tbsp cinnamon sugar
• 1 cup maple broth

Instructions

1. Place the boneless pork loin chops in an even layer at the bottom of the slow cooker insert. This ensures the meat stays moist and cooks evenly throughout the process.
2. Nestle the acorn squash wedges between and around the pork chops. Sprinkle the cinnamon sugar evenly over the top of the pork and squash, then pour the maple broth over the entire mixture.
3. Cover and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops and let them rest for at least 5 minutes before serving with the tender squash.

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

35 g

Fat

12 g

Fiber

4 g

Sugar

18 g

Sodium

250 mg

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