Slow-Cooker Maple Mustard Glazed Pork Chops with Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider toasting the walnuts lightly in a dry pan before adding them as a garnish; this brings out their natural nuttiness and provides a satisfying crunch against the soft potatoes and tender pork.

If the glaze appears too thin after the cooking time, remove the pork and potatoes, then set the slow cooker to high for 15-20 minutes to reduce the sauce until it reaches a syrupy consistency before pouring it back over the plated dish.

Variations

• Spicy Maple Mustard: Add one tablespoon of red pepper flakes or a teaspoon of cayenne pepper to the glaze mixture for a spicy kick that cuts through the sweetness of the maple.
• Herb-Infused Glaze: Incorporate a tablespoon of fresh thyme or rosemary into the glaze before cooking to add an earthy, aromatic layer that complements the pork and sweet potatoes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth to loosen the glaze if necessary.

Allow any leftovers to cool completely, but do not leave them at room temperature for longer than two hours.

Once cooled, transfer the pork and sweet potatoes into airtight containers and place them in the refrigerator, where they will keep for up to three days.

This dish is excellent for preparation in advance. You can prepare the glaze and chop the vegetables ahead of time, storing them separately in the refrigerator.

When ready to cook, simply layer the ingredients in the slow cooker and follow the cooking steps as directed.

Serving ideas

Serve the pork chops and sweet potatoes immediately while hot, ensuring a generous drizzle of the thickened glaze over each serving.

This dish pairs beautifully with a side of steamed green beans or a crisp green salad to balance the richness of the maple-mustard sauce.

Present the dish on a warm platter to keep the pork tender for as long as possible during the meal.

Ensure each portion includes a mix of the caramelized potatoes and the glazed pork, topped with the toasted walnuts and fresh sage for a professional finish.

Frequently asked questions

Recipe card

Slow-Cooker Maple Mustard Glazed Pork Chops with Sweet Potatoes

Prep 10 minCook 5 h 30 minRest 5 minTotal 5 h 45 minServes 4

Ingredients

• 3 cups sweet potatoes, peeled and cubed
• 1 red onion, sliced
• 4 thick boneless pork chops
• 1/2 cup pure maple syrup
• 1/3 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup toasted walnuts, chopped, for serving
• 1 tbsp fresh sage, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: mustard, tree nuts

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

45 g

Fat

14 g

Fiber

5 g

Sugar

28 g

Sodium

450 mg

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