Here’s a cozy and easy Slow Cooker Pork Chops with Sweet Potatoes recipe — sweet, savory, and fall-apart tender. Perfect for a set-it-and-forget-it kind of dinner.
🐖 Slow Cooker Pork Chops and Sweet Potatoes
📝 Ingredients:
Main:
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4 bone-in or boneless pork chops (about 1 inch thick)
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2 large sweet potatoes, peeled and cut into chunks
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1 small onion, sliced
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2 cloves garlic, minced
Sauce/Seasoning:
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½ cup chicken broth
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¼ cup maple syrup or honey
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar (or lemon juice)
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1 tsp smoked paprika (or regular)
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½ tsp ground cinnamon
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Salt & pepper to taste
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Optional: pinch of cayenne for heat
Optional Garnish:
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Fresh parsley
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A splash of balsamic glaze (for serving)
🍲 Instructions:
1. Prep the Slow Cooker:
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Lightly grease the inside of your slow cooker or use a liner.
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Add chopped sweet potatoes and sliced onions to the bottom.
2. Season the Pork Chops:
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Pat pork chops dry and season both sides with salt, pepper, and paprika.
3. Make the Sauce:
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In a bowl, whisk together chicken broth, maple syrup (or honey), Dijon mustard, garlic, vinegar, cinnamon, and optional cayenne.
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Pour half over the sweet potatoes and onions.
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Place pork chops on top, then pour the remaining sauce over the chops.
4. Cook:
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Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until pork is tender and sweet potatoes are soft.
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For bone-in chops, check for doneness at 6 hours — they cook a bit faster and more evenly.
5. Optional – Thicken Sauce:
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If you’d like a thicker sauce, remove chops and sweet potatoes once done, and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the liquid. Simmer on HIGH for 5–10 minutes until thickened.
6. Serve:
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Plate the pork chops with sweet potatoes and spoon sauce over top.
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Garnish with chopped parsley or a drizzle of balsamic glaze for brightness.
✅ Tips:
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Pork Chop Choice: Bone-in chops stay juicier; boneless works too but can dry out if overcooked.
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Sweet Potato Texture: Cut into even chunks so they don’t turn to mush before the pork is done.
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Add Veggies: Toss in some green beans or carrots in the last hour of cooking for a one-pot meal.