Slow Cooker Maple Acorn Squash Pork Chops

Tender pork chops and sweet acorn squash slow-cooked together in a maple-infused broth. This comforting one-pot meal is simple to assemble and perfectly balanced for a cozy weeknight dinner.

By EasyCooks Kitchen

Published October 14, 20267 min read

Total time: 4 hrs 15 mins

Prep: 10 mins
Cook: 4 hrs
Rest: 5 mins

Serves: 4
Cuisine: American
Calories: 380; per serving, estimated

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A plate of tender cooked pork loin and soft acorn squash wedges with a light maple glaze.

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Transform humble pork chops into a gourmet masterpiece with the help of a slow cooker. This recipe combines the savory depth of pork with the natural sweetness of acorn squash and a rich maple glaze, creating a meal that feels both sophisticated and incredibly simple to prepare for any busy weeknight dinner.

The magic of this slow cooker dish lies in the gentle, consistent heat that allows the pork to become melt-in-your-mouth tender while the acorn squash absorbs the maple-infused juices. It is a harmonious blend of flavors that requires very little active time, making it an ideal choice for those who want a wholesome, flavorful dinner without spending hours in the kitchen. The addition of cinnamon adds a subtle warmth that elevates the natural sweetness of the squash, resulting in a comforting meal that satisfies the palate through every bite.

The appeal

Why you’ll love it

The slow cooker environment acts as a self-basting system, keeping the pork loin moist and preventing it from drying out as it might in a high-heat oven. By layering the ingredients, the natural juices from the squash and the maple broth create a concentrated sauce that glazes the meat perfectly as it cooks over several hours.
Using acorn squash in a slow cooker is highly effective because it holds its shape well even after prolonged cooking. As it softens, the squash releases a mild starch that helps thicken the maple broth slightly, resulting in a cohesive dish where every component is infused with the same sweet and savory flavor profile.

What you need

Ingredients

4 ingredients

Servings

Makes 4 servings.

Main Ingredients

4 boneless pork loin chops
1 medium acorn squash, cut into wedges

Seasoning

2 tbsp cinnamon sugar

Maple Broth

1 cup maple broth

Tools

Equipment

Slow cooker
Small ramekin
Small pitcher
Chef's knife
Cutting board

Swaps

Substitutions

Instead ofAcorn squash
UseButternut squash or sweet potatoes can be used if preferred
Instead ofMaple broth
UseA mixture of vegetable broth and pure maple syrup

Good to know

Notes

When selecting acorn squash, look for those with a firm, dull-colored skin and no soft spots. The boneless pork loin chops should be of consistent thickness to ensure that they finish cooking at the same time. If the chops are thinner, reduce the cooking time slightly to prevent overcooking, as they can become tough if left in the heat too long.

A standard slow cooker is the ideal vessel for this dish, but ensure it is not filled beyond three-quarters capacity for even heat distribution. If you prefer a thinner sauce, you can add a splash of apple cider or water before starting. The cinnamon sugar can be adjusted based on personal preference, though the suggested amount provides a balanced sweetness.

Prep

Before you start

Before beginning, ensure that the acorn squash is thoroughly washed and scrubbed to remove any dirt from the skin. Carefully cut the squash into uniform wedges, removing the seeds and fibrous pulp from the center. Pat the pork chops dry with paper towels to ensure they are clean. Having all your ingredients measured and ready to add to the slow cooker will make the assembly process seamless and efficient, allowing you to get the meal started in just a few minutes.

Step by step

Method

3 steps

Phase 1

Foundation

Step 1: Assemble the base
Place the boneless pork loin chops in an even layer at the bottom of the slow cooker insert. This ensures the meat stays moist and cooks evenly throughout the process.
You’ll need: boneless pork loin chops
Look for: The pork chops should cover the bottom of the slow cooker insert.
Tip: Avoid stacking the pork chops too high to ensure consistent cooking temperatures.

Checkpoint

At this stage, the pork chops should be arranged in a single, even layer at the base of the slow cooker. Ensure the meat is not overlapping, as this helps the slow cooker distribute heat efficiently. Once the pork is in place, the foundation is set, and the focus moves to adding the aromatics and the squash to build the flavor profile of the dish.

Phase 2

Seasoning

Step 2: Add vegetables and seasonings
Nestle the acorn squash wedges between and around the pork chops. Sprinkle the cinnamon sugar evenly over the top of the pork and squash, then pour the maple broth over the entire mixture.
You’ll need: acorn squash · cinnamon sugar · maple broth
Look for: The squash should be tucked in tightly so it remains submerged in the liquid.
Tip: Distribute the cinnamon sugar evenly to prevent clumping in one area.

Checkpoint

The slow cooker will now contain the pork, the neatly tucked squash, and the maple broth drizzled over everything. The cinnamon sugar should be evenly distributed to ensure every piece of squash and pork gets a balanced coating. At this point, the ingredients are ready to begin the slow, steady process of melding together into a rich and aromatic meal.

Phase 3

Cooking

Step 3: Cook and serve
Cover and cook on low for 4 to 6 hours. Once the pork reaches an internal temperature of 145°F (63°C), remove the chops and let them rest for at least 5 minutes before serving with the tender squash.
You’ll need: boneless pork loin chops
Internal temperature 145°F (63°C)
Look for: The meat should be opaque and tender, and the squash should be soft when pierced with a fork.
Tip: Checking the internal temperature ensures the meat is perfectly safe and juicy.

Checkpoint

Once the cooking is complete, the kitchen should smell warm and sweet. The liquid will have transformed into a light, syrupy glaze, and the pork will be tender and opaque. The squash should be soft and golden, having absorbed the maple broth. Before serving, verify the internal temperature of the pork to ensure it has reached the necessary 145°F (63°C) for safety and quality.

Doneness

How to tell it’s done

The pork is done when it is opaque throughout and reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer in the thickest part of the chop. The acorn squash should be fork-tender, meaning a fork should slide through the flesh with zero resistance. If the meat has not reached the target temperature, continue cooking for another 20 minutes before checking again. Always allow the meat to rest for 5 minutes to ensure maximum juiciness before plating.

Avoid these

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the heat from circulating properly and lead to uneven cooking. Additionally, failing to cut the acorn squash into uniform wedges can result in some pieces turning into mush while others remain undercooked. Avoid lifting the lid too frequently during the cooking process, as this releases steam and significantly increases the total cooking time, which can dry out the pork.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Whole cuts of meat	145°F (63°C)Then rest at least 3 minutes

Better results

Tips

Tip 1
For a more concentrated flavor, you can sear the pork chops in a hot skillet for one minute per side before placing them in the slow cooker, though this step is optional. If you choose to do this, ensure the skillet is hot and use a minimal amount of oil to avoid excess grease in the final dish. This adds a layer of depth to the meat that some prefer.
Tip 2
Experiment with the flavor profile by adding a pinch of nutmeg or ground cloves to the cinnamon sugar mixture. These spices pair beautifully with the acorn squash and maple syrup. If you find the sauce is too thin at the end of the cooking time, you can remove the lid for the last 15 minutes of cooking to allow some of the liquid to evaporate and thicken slightly.

Make it yours

Variations

Savory Herb Version

Replace the cinnamon sugar with a blend of dried thyme, rosemary, and a pinch of black pepper. This creates a more traditional, savory flavor profile that focuses on the earthiness of the squash and the richness of the pork.

Spiced Maple Version

Add a small amount of red pepper flakes or a dash of cayenne pepper to the maple broth. The gentle heat provides a pleasant contrast to the sweetness of the maple syrup and the tender acorn squash.

On the table

Serving suggestions

Serve the pork chops and acorn squash warm, ideally with the maple-infused juices spooned generously over the top. This dish pairs exceptionally well with simple sides that do not compete with the sweetness of the maple, such as steamed green beans or a crisp green salad. The natural juices from the slow cooker are essentially a ready-made sauce that ties everything together on the plate.

Arrange the pork chop in the center of the plate with a few wedges of the tender acorn squash arranged artfully to the side. A small garnish of fresh herbs, if available, can provide a nice color contrast, but the dish is perfectly satisfying on its own. Ensure each serving includes a generous portion of the maple broth to keep the meal moist and flavorful from the first bite to the last.

Leftovers

Storage & make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Store in a freezer-safe container for up to 2 months.
Reheat: Reheat gently in the microwave or on the stovetop until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork and squash have cooled to room temperature for no more than 2 hours before placing them in the fridge to maintain food safety. When storing, keep the pork and squash together in the sauce, as this helps prevent the meat from drying out and keeps the flavors vibrant.

Make ahead

You can prepare the acorn squash wedges a day in advance and store them in the refrigerator until you are ready to cook. However, do not combine the pork and broth with the squash until you are ready to turn the slow cooker on, as the salt in the broth can draw moisture out of the pork if left to sit for too long before the cooking process begins.

Questions

Frequently asked questions

Can this recipe be made with bone-in pork chops?

Yes, bone-in pork chops can be used, but they may require a slightly longer cooking time to reach the required internal temperature of 145°F (63°C). Ensure the bone-in chops are not too thick, as this will affect the overall cooking time and could lead to uneven results.

How can the sauce be thickened?

The sauce naturally thickens as the squash releases starch during the slow cooking process. If a thicker consistency is desired, you can remove the pork and squash once cooked and simmer the remaining liquid in a small saucepan over medium-high heat until it reduces to your preferred thickness.

Is it necessary to peel the acorn squash?

Peeling the acorn squash is not necessary, as the skin becomes tender enough to eat after slow cooking. Simply wash the squash thoroughly before cutting it into wedges. If you prefer a smoother texture, you can peel it, but the skin adds a nice aesthetic and holds the wedges together.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card