Slow Cooker Amish Maple Pork Chops

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 liftlifted 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.

Ingredients (4 servings)

• 4 lean, boneless pork chops (trim all visible fat)
• 1/4 cup sugar-free maple syrup (or light maple syrup)
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp onion powder
• Salt to taste
• Optional: 1 tsp cornstarch (for thickening, optional)

Instructions

1. Lightly season pork chops with salt, pepper, paprika, garlic powder, and onion powder.
2. Place them in the slow cooker.
3. In a bowl, mix:
   • sugar-free maple syrup
   • apple cider vinegar
   • Dijon mustard
4. Pour the mixture over the pork chops.
5. Cook on:
   • LOW for 6–7 hours or
   • HIGH for 3–4 hours
6. (Optional) If you want a thicker sauce, remove some liquid, mix with cornstarch, and return it to the slow cooker for 10–15 minutes.

Estimated Points (per serving)

• Lean pork chops → ~4–6 points
• Sugar-free syrup → 0–1 point

👉 Total: ~5–7 points per serving

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.