Cozy Maple Mustard Pork Chop Stew in the Crockpot for Fall Dinners

Name: Crockpot Maple Mustard Pork Chop Stew with Root Vegetables
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 3 lb bone-in pork chops; 1 lb Yukon gold potatoes, peeled and cut into chunks; 3 medium carrots, peeled and sliced; 2 parsnips, peeled and sliced; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 1/2 cups low-sodium chicken broth; 1/4 cup pure maple syrup; 3 tbsp grainy Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp cornstarch; 2 tbsp cold water

Warm up your holiday week with this comforting slow cooker pork chop stew. Featuring thick bone-in pork chops simmered alongside sweet carrots, earthy parsnips, and potatoes in a rich maple-mustard herb broth, this dump-and-go meal requires minimal morning prep. It is a hearty, hands-off dinner that fills the house with wonderful aromas and satisfies the whole family on a chilly evening.

Crockpot Maple Mustard Pork Chop Stew with Root Vegetables, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

3 lb bone-in pork chops
1 lb Yukon gold potatoes, peeled and cut into chunks
3 medium carrots, peeled and sliced
2 parsnips, peeled and sliced
1 large yellow onion, diced
3 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1/4 cup pure maple syrup
3 tbsp grainy Dijon mustard
1 tbsp apple cider vinegar
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water

Instructions

Place the diced yellow onion, chopped potatoes, sliced carrots, and parsnips at the bottom of the slow cooker insert.
Arrange the bone-in pork chops directly on top of the bed of root vegetables.
In a medium bowl, whisk together the chicken broth, pure maple syrup, grainy Dijon mustard, apple cider vinegar, dried thyme, dried rosemary, salt, and black pepper.
Pour the maple-mustard mixture evenly over the pork chops and vegetables.
Cover the slow cooker with the lid and cook on LOW for 6 hours, or until the pork chops reach an internal temperature of 145 F and the vegetables are tender.
In a small bowl, whisk together the cornstarch and cold water until smooth, then stir the mixture into the slow cooker liquid to thicken the gravy.
Cover and cook on HIGH for an additional 15 to 20 minutes until the sauce is glossy and slightly thickened.
Serve warm with the tender pork chops surrounded by the hearty root vegetable stew.

Tips

Ensure pork chops reach an internal temperature of 145 F for safe and tender dining.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Thicken the sauce slightly at the end with cornstarch to give the stew a rich, glossy finish.