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–+ servings

Slow Cooker Autumn Pork Chops

These Slow Cooker Autumn Pork Chops are tender pork chops slow-cooked with sweet apples and acorn squash, covered in a buttery maple mustard glaze.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 4-6 servings

Equipment

Ingredients
  

  • 6 boneless pork loin chops
  • Salt and pepper to taste
  • 1 acorn squash – Sliced into wedges see tips below.
  • 1 large apple – Any variety works; Honeycrisp Gala, or Granny Smith are all delicious.
  • 4 tbsp salted butter melted
  • 2 tbsp stone ground mustard
  • 2 tbsp maple syrup
  • 1/4 cup orange juice
  • 1/4 cup brown sugar
  • 1 clove garlic minced
  • 2 tbsp cornstarch + 2 tbsp cold water for optional gravy

Method
 

  1. Spray the crock pot with nonstick cooking spray. Season the Pork Chops – Sprinkle both sides with salt and pepper, then place them in the bottom of your slow cooker.
  2. Arrange the sliced acorn squash and apple strips on top of the pork.
  3. Make the Sauce – In a medium bowl, whisk together melted butter, mustard, maple syrup, orange juice, brown sugar, and garlic. Pour this mixture evenly over the pork chops, apples, and squash.
  4. Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours, until pork is tender.
  5. Optional Gravy – Strain the cooking liquid into a saucepan. Bring to a simmer over medium-high heat. Whisk together cornstarch and cold water, then stir it into the pan. Continue whisking until the sauce thickens into a glossy gravy.
  6. Plate the pork chops with the squash and apples, spooning over the gravy. These are amazing served alongside creamy mashed potatoes!

Nutrition

Calories: 353kcalCarbohydrates: 29gProtein: 31gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 109mgSodium: 187mgPotassium: 860mgFiber: 2gSugar: 17gVitamin A: 538IUVitamin C: 15mgCalcium: 55mgIron: 1mg

Notes

How To Cut Acorn Squash:
Acorn squash can be tough to slice, but here’s the safest method:
  1. Trim the ends so it sits flat.
  2. Stand the squash upright and carefully cut straight down along one of the ridges.
  3. Scoop out the seeds.
  4. Lay each half cut-side down and slice into 1–2 inch wedges.
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