This 4-ingredient slow cooker pork chop recipe is perfect for a cozy Earth Day celebration at home. You simply toss raw bone-in pork rib chops into the slow cooker with three pantry-friendly ingredients, then let low, slow heat work its magic. The result is tender, saucy chops that taste like you fussed all afternoon, even though the slow cooker did the heavy lifting. It’s the kind of easy, comforting meal that brings everyone to the table and reminds you that simple, home-cooked food can still feel special.
Serve these tender pork chops right in their savory maple-balsamic sauce over a bed of brown rice, quinoa, or mashed potatoes to soak up all the juices. For an Earth Day touch, pair them with roasted or steamed seasonal vegetables—think carrots, green beans, or broccoli—and a simple side salad with leafy greens. A basket of warm dinner rolls or crusty bread is great for mopping up the extra sauce. If you’d like to keep things lighter, spoon the pork and sauce over cauliflower rice or a mix of roasted root vegetables.
4-Ingredient Slow Cooker Earth Day Pork Rib Chops
Servings: 4
Ingredients
4 raw bone-in pork rib chops (about 2 to 2 1/2 pounds total, 3/4- to 1-inch thick)
1/2 cup low-sodium chicken broth
1/3 cup pure maple syrup
2 tablespoons balsamic vinegar
1 teaspoon kosher salt (optional, to taste, does not count toward 4 main ingredients)
1/2 teaspoon black pepper (optional, to taste, does not count toward 4 main ingredients)
Directions
Lightly spray the inside of your slow cooker with cooking spray if desired for easier cleanup.
Place the raw bone-in pork rib chops in a single layer on the bottom of the slow cooker. It’s fine if they overlap slightly; just try to keep them mostly flat so they cook evenly.
In a small bowl, whisk together the chicken broth, maple syrup, and balsamic vinegar until well combined. If using, stir in the salt and black pepper.
Pour the maple-balsamic mixture evenly over the pork chops in the slow cooker, making sure each chop gets some of the liquid and seasonings.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C).
Once done, carefully remove the pork chops with tongs—they will be very tender and may want to fall off the bone. Spoon some of the cooking liquid over the top to keep them moist and flavorful.
If you’d like a slightly thicker sauce, pour the cooking liquid into a small saucepan and simmer on the stove over medium heat for 5 to 10 minutes until slightly reduced, then spoon over the pork chops before serving.
Serve the pork chops hot, topped with plenty of the maple-balsamic sauce from the slow cooker.
Variations & Tips
For picky eaters, you can reduce the balsamic vinegar to 1 tablespoon and add an extra tablespoon of maple syrup to make the sauce a bit sweeter and less tangy. If your family enjoys a smoky flavor, stir 1/2 teaspoon of smoked paprika or a few drops of liquid smoke into the sauce mixture before pouring it over the pork. To add more vegetables without extra fuss, nestle thick-cut carrot sticks or quartered baby potatoes around the pork chops in the slow cooker; they’ll cook in the same maple-balsamic broth and soak up the flavor. If you prefer a slightly less sweet dish, swap half of the maple syrup for additional chicken broth. For a gluten-free meal, simply confirm that your broth and any cooking spray are certified gluten-free. Food safety tips: Always start with fully thawed pork chops; do not put frozen chops directly into the slow cooker, as they may stay too long in the temperature “danger zone.” Wash your hands well after handling raw pork and sanitize any surfaces or utensils that come in contact with it. Use a food thermometer to ensure the pork reaches at least 145°F (63°C) in the thickest part, away from the bone. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to at least 165°F (74°C) before serving again. Leftovers are wonderful shredded and served over rice or tucked into sandwiches.