Boneless pork chops, onion, maple syrup, and Dijon mustard come together in these Slow Cooker Maple Dijon Pork Chops—easy, sweet, and savory.

I wasn’t planning on making pork chops that day. I actually wasn’t planning anything that day. It was the kind of midweek haze where you’re staring into the fridge for the fifth time, hoping something will just inspire you—and let’s be honest, it rarely does.

All I had were a few lonely pork chops, a tired onion rolling around in the crisper, and half a bottle of maple syrup left from a weekend pancake binge. Dijon mustard? It was one of those random things I always keep in the fridge, like pickles I never eat and five open jars of jam. So… yeah, I threw everything in the slow cooker and crossed my fingers.

No big expectations. I was half-prepared to order pizza if it flopped. But then, a few hours later, the whole kitchen smelled like fall. Not the pumpkin spice latte kind—but that cozy, earthy, sweet-and-savory vibe that makes you want to wear fuzzy socks and cancel your plans.

And when I finally sat down to eat it? I was shocked. These Slow Cooker Maple Dijon Pork Chops were everything: tender, sticky, slightly tangy, and just ridiculously satisfying. Even my husband—who usually likes his pork smothered in barbecue sauce—asked if we had more.

Why You’ll Love This Slow Cooker Maple Dijon Pork Chops Recipe?

You know how some recipes feel like they’re trying too hard? Like, they sound fancy but you just end up with a sink full of dishes and a meal that’s… fine? This isn’t that. These Slow Cooker Maple Dijon Pork Chops are pure low-maintenance comfort. You toss a few things together, turn on the slow cooker, and walk away. Honestly, I’ve done this while still in pajamas, coffee in hand, hair a complete disaster. No judgment here.

And it’s not just about ease—though that is a selling point. It’s the flavor. The way the Dijon cuts through the sweetness of the maple syrup. The way the onions get soft and caramel-y underneath everything. The way the pork somehow ends up tender without drying out. It tastes like you tried—like you maybe even cared a little extra that night. Even if, let’s be real, you totally didn’t.

Also, it’s one of those dishes that feels seasonal but isn’t stuck in a season. It works in January when you want something cozy. It works in September when the weather thinks it’s fall. It works whenever pork chops are on sale and you can’t bear to make another dry, flavorless dinner.

Ingredient Notes:

Let me tell you, I love a good five-ingredient meal. I’m not one of those people who wants to measure out a quarter-teaspoon of turmeric at 6 PM on a Tuesday.

Here’s what you need for this Slow Cooker Maple Dijon Pork Chops masterpiece:

Boneless pork chops – Thick ones are nice, but I’ve used thinner cuts and they work, too. Just adjust the cook time a bit.
Onion – White or yellow. Slice it, chop it, rough it up however you want. It’s going to melt into the sauce.
Maple syrup – Use the real stuff if you’ve got it. I’ve used the fake stuff, too, and while it’s not quite the same, it still tastes good.
Dijon mustard – This balances the sweetness and gives the whole thing a bit of bite. I’ve even mixed in a little whole grain mustard once—accidentally—and it worked.
Olive oil or butter – Optional, if you’re searing. Sometimes I do, sometimes I don’t. Depends on my mood and the number of dishes already in the sink.
Salt and pepper – Season to taste. Always.

How To Make Slow Cooker Maple Dijon Pork Chops?

Step 1: Optional sear—only if you’re feelin’ it.
If you’re in the mood to get a little extra flavor going, go ahead and sear your chops in a hot skillet with a bit of olive oil or butter. A few minutes on each side until golden-ish. Don’t overthink it. You’re not going for steakhouse-level crust here—just a little color.

Step 2: Onion time.
Chop up that onion and toss it in the bottom of your slow cooker. That’s it. No tears required.

Step 3: The sauce (which is not really a sauce yet).
In a bowl, mix together the maple syrup and Dijon mustard. It’ll look like you’re making salad dressing. You’re not. You’re making magic.

Step 4: Coat the chops.
If you seared your pork, just dunk it in the sauce. If you didn’t, season them with salt and pepper first, then coat. Either way, get them all nice and sticky.

Step 5: Stack and pour.
Lay the pork on top of the onions, and pour the rest of the sauce over everything. Don’t leave any of that golden goodness behind.

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Step 6: Let it do its thing.
Set your slow cooker to low for 4–6 hours or high for 2–3 hours. Either way, the pork comes out tender and flavorful. And your house? It’s gonna smell incredible.

Step 7: Serve.
Once it’s done, spoon that oniony maple-mustard sauce over the top and dig in. If you’re fancy, add some chopped parsley. If you’re me, you grab a fork and go straight from the pot.

Storage Options:

If you have any leftovers (and I mean if), they keep well in the fridge for about four days. Just store everything—pork, sauce, onions—in an airtight container. Reheat gently in a pan or the microwave with a splash of broth or water so it doesn’t dry out.

You can freeze it, too. I’ve done it, though sometimes the texture of the onions gets a little weird after thawing. Still, totally edible. Definitely better than takeout.

Variations and Substitutions:

You know me—I love a recipe that lets you wing it a little.

No maple syrup? Try honey. Or brown sugar with a splash of water. It’s not exactly the same, but close enough.
No Dijon? Whole grain works. Spicy brown works. Yellow mustard… might work, but it’ll be a little loud.
Bone-in chops? Yep. Just bump up the cook time a bit and make sure they’re fully cooked.
Want it creamy? Stir in a spoonful of sour cream or cream cheese right at the end.
Feeling fancy? Add fresh rosemary or thyme. Or don’t. This recipe doesn’t judge.

What to Serve with Slow Cooker Maple Dijon Pork Chops?

Mashed potatoes – The obvious choice. Sauce. Meets. Spud.
Rice – Quick, easy, and perfect for a weeknight.
Roasted veggies – Carrots, Brussels sprouts, or whatever you’ve got on hand.
Crusty bread – Because life is better when you mop up your plate.

Frequently Asked Questions:

Can I start with frozen pork chops?
I wouldn’t. Defrost them first so they cook evenly and don’t mess with the timing. Trust me.

Do I have to sear the pork?
Nope! I usually don’t. But if I’ve got 10 extra minutes, I will. Adds a little depth.

Can I make this ahead?
Yes! Mix everything up and store it in the fridge for up to 24 hours before cooking. Or make it completely and just reheat later. It holds up really well.

These Slow Cooker Maple Dijon Pork Chops are what I turn to when I want dinner to feel like a hug but don’t want to actually do much. They’ve saved me from last-minute takeout more times than I can count.

If you give this one a try, I’d love to know what you think. Did you sear or skip? Add bacon? Eat it with your fingers over the sink at 9 p.m.? (No shame—I’ve done that.)

Seriously. Tell me everything. Let’s be real about real dinners.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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