Slow Cooker Maple Pecan Pork Chops for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can lightly toast the pecans in a dry skillet for a few minutes before adding them to the slow cooker, though this is optional.

This extra step enhances the nuttiness and provides a more complex profile to the final dish. Be careful not to burn the nuts during this quick toasting process, as they can go from golden to burnt very rapidly.

If you find the sauce is too thin after the cooking time, you can remove the pork chops and turn the slow cooker to the high setting for a few minutes to reduce the liquid slightly.

Keep an eye on it to prevent burning the sugars in the maple syrup. This quick reduction will concentrate the flavors and create a thicker, more syrupy glaze that coats the back of a spoon perfectly.

Variations

• Spicy Maple Pecan: Add a pinch of cayenne pepper or a dash of hot sauce to the maple butter mixture for a subtle kick that balances the sweetness of the syrup.
• Savory Herb Maple: Incorporate a teaspoon of fresh thyme or rosemary into the slow cooker to add an earthy, aromatic element that pairs wonderfully with the pork and pecans.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month; thaw in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water if the sauce has become too thick.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. The pork chops will keep well for up to 3 days.

When storing, ensure you include some of the sauce with the meat, as this helps keep the pork moist during the reheating process. Avoid storing the dish at room temperature for more than 2 hours to ensure food safety and quality.

You can prepare the maple butter sauce ahead of time and store it in the refrigerator until you are ready to assemble the dish.

While you can assemble the ingredients in the slow cooker bowl a few hours in advance, do not add the maple butter mixture until you are ready to start the cooking process to prevent the pork from marinating too long in the sugary liquid, which can alter the texture.

Serving ideas

Serve the pork chops warm, with a generous spoonful of the maple pecan glaze poured over the top of each piece. The sauce is the highlight of the dish, so be sure to scrape every bit of the thick, flavorful liquid from the bottom and sides of the slow cooker to serve alongside the meat.

This dish pairs beautifully with simple sides that can soak up the extra maple butter sauce, such as roasted root vegetables, steamed green beans, or a side of fluffy mashed potatoes. The sweetness of the glaze complements savory sides perfectly, creating a satisfying meal that is sure to please everyone at your table.

Frequently asked questions

Recipe card

Slow Cooker Maple Pecan Pork Chops for an Easy Weeknight Dinner

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

Ingredients

• 4 boneless pork chops
• 1/2 cup pecan halves
• 1/2 tsp ground cinnamon
• 1/4 cup maple syrup
• 2 tbsp butter, melted

Instructions

1. Arrange the boneless pork chops in the base of the slow cooker, overlapping them slightly so they fit in a single layer. Ensure the slow cooker is clean and dry before adding the meat.
2. Scatter the pecan halves evenly over the pork chops. Dust the cinnamon over the meat and nuts. Combine the melted butter and maple syrup in a small container, then pour the mixture uniformly over the ingredients.
3. Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, remove the chops from the slow cooker and let them rest for at least 3 minutes before serving with the sauce.

Contains: tree nuts, milk

Estimated nutrition per serving

Calories

380

Protein

26 g

Carbohydrates

18 g

Fat

23 g

Fiber

1.5 g

Sugar

15 g

Sodium

120 mg

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