Slow-Cooker Maple Mustard Glazed Pork Chops with Sweet Potatoes Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are washed, peeled, and chopped into uniform pieces to promote even cooking. Have the pork chops ready to go, and prepare the glaze by measuring the maple syrup, Dijon mustard, and apple cider vinegar carefully.

Set up the slow cooker on a heat-resistant surface, ensuring there is enough space around the unit for proper ventilation. Having all ingredients prepped and within reach makes the assembly process seamless and efficient.

Instructions

Layering the ingredients

1. 1Assemble the base
   Place the cubed sweet potatoes and sliced red onion into the base of the slow cooker. Arrange the thick boneless pork chops on top of the vegetable layer to ensure even cooking and optimal glaze distribution.
   Look for The vegetables should be distributed in an even layer at the bottom of the pot.
   Tip Cut the sweet potatoes into uniform cubes so they cook through at the same rate as the pork.

The sweet potatoes and onions form a solid base at the bottom of the ceramic vessel, with the thick pork chops resting evenly on top, ready to absorb the flavors of the maple mustard glaze during the long, slow cooking process.

Applying the glaze

2. 2Prepare and add glaze
   In a small bowl, whisk together the pure maple syrup, Dijon mustard, and apple cider vinegar until combined. Pour the mixture evenly over the pork chops and vegetables in the slow cooker to coat them completely.
   Look for The glaze should be well-emulsified before pouring.
   Tip Ensure the mustard is fully incorporated into the syrup to prevent clumps.

The maple-mustard mixture is thoroughly whisked in a separate bowl until perfectly smooth, then poured evenly over the layers, ensuring the pork and vegetables are well-coated before the slow-cooking process begins to develop the rich, caramelized flavors.

Slow-cooking and final garnish

3. 3Slow cook and finish
   Cover and cook on low for 5.5 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the pork chops and let them rest for at least 3 minutes. Baste the pork with the remaining glaze from the pot before serving with the tender sweet potatoes. Sprinkle with toasted walnuts and fresh sage.
   Look for The sweet potatoes should be fork-tender and the sauce should have thickened into a rich glaze.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting the pork at the end adds a glossy finish and extra flavor depth.

The pork is tender and beautifully glazed, the sweet potatoes are soft and caramelized, and the final addition of toasted walnuts and fresh sage provides a perfect textural contrast that elevates the entire dish for serving.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the sauce from reducing properly and lead to uneven cooking of the potatoes.

Avoid lifting the lid repeatedly during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially affecting the texture of the pork.

Ensure the pork is not overcooked, as even in a slow cooker, lean meat can become tough if left for too long.

How to tell it’s done

The pork chops are fully cooked when they reach an internal temperature of 145°F (63°C) as measured with a digital meat thermometer inserted into the thickest part of the meat.

The sweet potatoes should be easily pierced with a fork, indicating they are tender and have absorbed the glaze. The sauce should be thickened and glossy, clinging well to the meat and vegetables.

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