This little slow cooker supper is the kind of thing farm wives around here have been doing for generations, just with whatever they had on hand. Pork chops go in the pot raw, you drizzle real maple syrup right over the top, add only two more simple pantry helpers, and let the slow heat do the rest. The maple soaks into the meat, mingling with savory seasoning and a touch of tang, and by supper time you’ve got tender, cozy pork chops that taste like they’ve been fussed over all day, even though you barely lifted a finger. It’s the sort of humble Amish-style, Midwestern comfort food that quietly becomes the one dinner everyone keeps asking you to make again.
Serve these maple pork chops with buttery mashed potatoes or egg noodles to catch the sweet-savory juices from the slow cooker. A side of buttered peas, green beans, or a simple cabbage slaw keeps it old-fashioned and comforting. Warm dinner rolls or a slice of crusty bread are nice for sopping up the extra sauce, and if you like, a crock of applesauce on the table makes it feel just like Sunday supper at Grandma’s.
Slow Cooker Amish Maple Pork ChopsServings: 4
Ingredients
4 bone-in pork chops, about 1-inch thick (2 to 2 1/2 pounds total)
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
1 tablespoon seasoned salt (such as Lawry’s or your favorite blend)
Directions
Lay the raw pork chops in a single layer in the bottom of a 4- to 6-quart slow cooker. If they overlap a little, that’s fine.
Sprinkle the seasoned salt evenly over the tops of the pork chops, making sure each chop gets a good dusting.
Drizzle the maple syrup slowly over the seasoned pork chops, letting it coat the surface of the meat and drip down around the sides into the slow cooker.
Pour the apple cider vinegar around and over the pork chops in the slow cooker so it mingles with the maple syrup in the bottom of the pot.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, until the pork chops are very tender but still holding together.
Once cooked, taste a spoonful of the cooking juices and, if you like, adjust the seasoning at the table with a little extra seasoned salt or black pepper.
Serve the pork chops warm, spooning some of the maple-sour pan juices over each chop and over your potatoes or noodles.
Variations & Tips
If you prefer boneless pork chops, use the same amount by weight and reduce the cooking time by about 30 minutes so they don’t dry out. For a slightly richer sauce, whisk in 1 to 2 tablespoons of cold butter into the hot cooking juices right before serving. You can also thicken the juices: ladle 1 cup of the liquid into a small saucepan, bring to a simmer, and whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of water; cook until glossy and thick, then pour back over the chops. For a smokier flavor, swap half of the seasoned salt for a smoky grill seasoning. If your family likes a little spice, add a pinch of red pepper flakes along with the seasoned salt. To stretch the meal, tuck quartered onions or thick-sliced carrots around the pork chops before drizzling on the maple syrup; they’ll soak up the flavor and make a hearty side right from the same pot.
