While you can absolutely skip this step, searing the pork chops first adds a deeper flavor and locks in juices. Heat a little olive oil or butter in a skillet over medium-high heat. Season the pork chops with salt and pepper, then sear each side for about 3 minutes until golden brown. Remove from heat and set aside.

Scatter the chopped onion evenly across the bottom of your slow cooker. This will act as a flavorful bed for your pork chops and help keep them from sticking to the base.

In a medium bowl, whisk together the maple syrup and Dijon mustard until well blended. The Dijon’s tang cuts through the sweetness of the maple, creating a balanced sauce that coats the pork perfectly.

If you skipped searing, season your pork chops now with salt and pepper. Place the pork chops into the bowl of maple-Dijon sauce and turn them a few times to ensure each chop is evenly coated.

Arrange the pork chops over the onions in the slow cooker. Pour any remaining sauce over the top so the flavors can seep into the meat as it cooks. Cover with the lid and cook on low for 4-6 hours or high for 2-3 hours, until the pork chops are tender and cooked through (an internal temperature of 145°F).

Taste the sauce and adjust seasoning if needed. Plate the pork chops with your favorite sides and drizzle with the sweet-savory sauce from the slow cooker.