Slow Cooker Pork Chops with Apples

This is a classic fall-inspired dish that fills your kitchen with the most amazing aroma! Slow Cooker Pork Chops with Apples is the perfect combination of savory and sweet. The pork turns out incredibly tender, and the apples break down slightly to create a light, flavorful sauce.

Here is a detailed recipe for Slow Cooker Pork Chops with Apples that’s sure to become a cool-weather favorite.

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The Magic of Pork and Apples

This classic pairing works because the sweet, tart apples perfectly complement the savory, slightly rich flavor of pork. The apples cook down with onions and a touch of sweetness to create a delicious, chunky applesauce-like topping for the chops.

Ingredients

For the Pork

• 4 bone-in or boneless pork chops (about 1-inch thick; 6-8 oz each)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil (for searing)

For the Apple Mixture

• 3 medium apples, peeled, cored, and sliced (about ¼-inch thick)

  • Good choices: Honeycrisp, Fuji, Gala (sweeter, hold shape), or Granny Smith (tart, breaks down more)

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

For the Sauce

• ½ cup chicken broth

• 2 tablespoons brown sugar (or maple syrup)

• 1 tablespoon Dijon mustard (adds a savory tang)

• 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

• ½ teaspoon cinnamon (optional, but warms up the flavor)

For Thickening (Optional)

• 1 tablespoon cornstarch

• 1 tablespoon cold water

For Garnish

• Fresh thyme or parsley, chopped

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Instructions

Part 1: Sear the Pork (Highly Recommended)

1. Pat Dry: Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper.

2. Sear: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, until a golden-brown crust forms. They do not need to be cooked through.

3. Transfer: Place the seared chops in the slow cooker, stacking if necessary.

Part 2: Prep the Apples

1. Briefly Cook Aromatics (Optional but Flavorful): In the same skillet (with the browned bits from the pork), add a tiny bit more oil if needed. Sauté the sliced onion for 2-3 minutes until slightly softened. Add the garlic and cook for 1 minute. (If you’re short on time, you can skip this step and add them raw, but this adds depth).

2. Mix the Sauce: In a small bowl, whisk together the chicken broth, brown sugar, Dijon mustard, thyme, and cinnamon (if using).

Part 3: Assemble in the Slow Cooker

1. Layer Apples and Onions: Spread the sliced apples and onions (sautéed or raw) over and around the pork chops.

2. Add Sauce: Pour the broth mixture evenly over the pork chops and apples.

3. Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Pork chops can dry out easily, so check for doneness early. They are done when they are tender and reach an internal temperature of 145°F (63°C).

Part 4: Finish and Serve

1. Remove Pork: Carefully transfer the pork chops to a serving platter and tent loosely with foil to keep warm.

2. Thicken the Sauce (Optional): The juices in the slow cooker will be thin. If you’d like a thicker sauce:

   • Skim any excess fat from the surface of the liquid.

   • In a small bowl, whisk cornstarch and cold water until smooth.

   • Turn the slow cooker to HIGH. Stir the slurry into the apple mixture and cook for 15-20 minutes, until thickened. You can also transfer the liquid and apples to a saucepan and simmer on the stovetop for a few minutes.

3. Serve: Spoon the apples, onions, and sauce generously over the pork chops. Garnish with fresh thyme or parsley.

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Pro-Tips for Perfect Pork Chops

• Don’t Skip the Searing: This is the most important step! Searing creates a deep, caramelized flavor that you just can’t get from the slow cooker alone. It’s worth the extra 10 minutes.

• Choose the Right Chop: Bone-in chops have more flavor and are less likely to dry out. Look for chops that are at least 1-inch thick; thinner chops will overcook quickly.

• Apple Variety: Using a mix of apple types can be lovely—one that holds its shape (like Fuji) and one that breaks down into a natural sauce (like Granny Smith).

• Low and Slow is Key: Pork chops are leaner than a chuck roast. Cooking them on LOW for a shorter time (4-5 hours) is better than cooking them on HIGH for a long time, which can make them dry and stringy.

• What to Serve With It: Mashed potatoes, egg noodles, or wild rice are perfect for soaking up the delicious apple-infused sauce. A side of green beans or roasted Brussels sprouts completes the meal.