Crock Pot Apple Pork Chops made me believe in lazy weeknight magic. If your evenings feel like a scramble between dinner and a mountain of to dos, this one is going to be your new favorite. It’s calm, hands off cooking with a sweet and savory payoff that tastes like fall on a plate. The apples soften into a cozy sauce, the chops stay tender, and your kitchen smells like comfort. I’ve tweaked this recipe for years, and now it’s the one I share with friends who say they’re too busy to cook.
How to Make Slow Cooker Pork Chops with Apples
Ingredients and simple swaps
This version of Crock Pot Apple Pork Chops is all about reliable pantry staples and a few smart choices. Grab these:
- 4 to 6 boneless pork chops about 1 inch thick
- 3 apples peeled or unpeeled, cored, and sliced; I like Granny Smith for tart or Honeycrisp for sweet
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 1 cup apple cider or low sodium chicken broth
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cinnamon plus a pinch of nutmeg if you like
- 1 tablespoon apple cider vinegar for a bright finish
- 1 tablespoon cornstarch optional, for thickening
- Salt and black pepper to taste
- 1 tablespoon butter or olive oil for browning
Simple swaps:
No apple cider in the house? Use broth and a splash of extra brown sugar. Prefer a deeper flavor? Add a teaspoon of Worcestershire sauce. Bone in chops work too, just extend the cook time 30 minutes if needed.
Step by step
- Season and brown the chops. Pat the pork dry, then season both sides with salt and pepper. Heat a skillet with butter or oil over medium high and sear the chops 2 to 3 minutes per side. You’re not cooking them through, just building flavor.
- Layer the slow cooker. Add onions and half the apples on the bottom. Place the browned pork on top. Scatter the rest of the apples and the garlic over the pork.
- Mix the sauce. Stir together cider, brown sugar, Dijon, cinnamon, and a pinch of nutmeg. Pour it evenly into the slow cooker.
- Cook low and slow. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours. Aim for a juicy 145 degrees F internal temperature.
- Thicken if you want. For a thicker sauce, whisk cornstarch with a few tablespoons of cooking liquid, then stir it back into the crock. Cover and cook 10 more minutes.
- Brighten it up. Stir in apple cider vinegar at the end. That little tang keeps the sauce from tasting too sweet.
If you’re into easy pork dinners, you’ll also love these savory crock pot pork chops for another no stress meal night.
What Makes This Apple Pork Chops Recipe Great
I keep coming back to this because it’s simple, special, and reliable. It turns busy days into dinner with zero fuss. Here’s what stands out:
Set it and forget it. The slow cooker does the heavy lifting, and you get a meal that tastes like you planned ahead, even if you didn’t.
Apples as a built in sauce. They melt into a sweet savory glaze that clings to the meat. The onion rounds it out, so it’s flavorful but not sugary.
Tender every time. Searing first and cooking gently gives you juicy chops. No dry meat here.
Budget friendly. Pork chops and apples are affordable and easy to find. You can dress it up for guests or keep it casual for a regular weeknight.
Family friendly flavors. Cinnamon, apples, a little brown sugar, and a mild tang from Dijon. Kids usually eat this without a fight, and grown ups love the cozy vibe.
And if slow cooker meals are your happy place like mine, browse my crock pot collection for more comfort dishes that taste like home.
I tried this on a Sunday with Honeycrisp apples and the whole house smelled amazing. The chops came out fork tender, and my kids asked for seconds. This one is going into our permanent rotation.
Storage Tips for Slow Cooker Pork Chops
Leftovers of Crock Pot Apple Pork Chops are a treat. Here’s how to keep them fresh and tasty:
Fridge. Store pork and sauce together in an airtight container for up to 4 days. The apples keep the meat moist, which I love.
Freezer. Cool completely, then freeze in a freezer bag or container for up to 2 months. Lay flat for quick thawing. Thaw overnight in the fridge before reheating.
Reheat. Warm gently on the stovetop over medium low or in the microwave in short bursts, stirring the sauce so it doesn’t separate. Add a splash of broth if it looks too thick.
Safety notes. Cooked pork is safe at 145 degrees F. Once reheated, eat promptly and don’t reheat more than once for best texture.
Leftover ideas. Shred and pile it on toast with the apple onion sauce. Serve over rice or mashed potatoes. Or chop the pork and stir it into a quick stew for a cozy next day meal. If you like stews, try this hearty favorite on the weekend: Crock Pot Shipwreck Stew.
What to Serve With Pork Chops and Apples
The sauce is so good you’ll want something that catches every drop. Here are a few go tos:
- Creamy sides. Mashed potatoes, buttered egg noodles, or polenta. My pick is these rich and cozy three cheese mashed potatoes.
- Greens. Sautéed green beans, roasted Brussels sprouts, or a simple side salad with a bright vinaigrette to balance the sweetness.
- Carbs that soak up sauce. Rice, couscous, or warm crusty bread.
- Something crisp. A chopped apple walnut salad or a tangy slaw plays well with the cinnamon notes.
Recipe Variations
Make it your way
Once you’ve nailed Crock Pot Apple Pork Chops the classic way, switch it up with these ideas:
Maple rosemary. Swap brown sugar for maple syrup and add a sprig or two of fresh rosemary. Earthy and fragrant.
Spiced apple. Add a pinch of clove and ginger with the cinnamon for a more fall forward flavor. Use Gala or Fuji apples for extra sweetness.
Savory onion gravy. Skip the brown sugar, use only broth, and add a teaspoon of soy sauce. Finish with a splash of cream for a silky sauce.
Mustard apple combo. Add a tablespoon more Dijon and a small spoon of whole grain mustard for pop.
Veggie boost. Tuck sliced carrots under the pork. They absorb the flavor and make it a one pot dinner.
Bone in chops. Use them for a rustic version. They tend to stay juicy and have great flavor.
No sear option. Short on time? Skip the skillet. The sauce will still be tasty, though searing adds that extra layer of goodness.
Common Questions
Do I have to brown the pork first? Nope, but I recommend it. Searing builds flavor and helps the chops hold together in the slow cooker.
What apples are best? Granny Smith for tart, Honeycrisp or Fuji for sweet. You can even mix them to balance the flavor.
Can I use thick cut chops? Yes. They’re excellent for slow cooking. Just check for doneness toward the end and add 15 to 30 minutes if needed.
How do I avoid dry pork chops? Cook on Low when possible and pull them as soon as they reach 145 degrees F. The apples and onions help keep things moist.
Is this recipe gluten free? Yes if you use gluten free Dijon and skip the cornstarch or use a gluten free thickener.
A warm, cozy dinner that basically cooks itself
If your slow cooker has been collecting dust, this is your sign to pull it out. Crock Pot Apple Pork Chops turns basic ingredients into something that tastes like you fussed all day. You get tender pork, a silky apple onion sauce, and a house that smells incredible. For more ideas and variations others love, you can peek at this helpful guide from Crockpots & Flip Flops or compare with the tips over at Tasty Oven. I hope this becomes your new go to comfort meal.
Crock Pot Apple Pork Chops
Ingredients
Main Ingredients
- 4-6 pieces boneless pork chops about 1 inch thick Bone in chops can be used; extend cook time by 30 minutes if needed.
- 3 pieces apples, peeled or unpeeled, cored, and sliced Granny Smith for tart, Honeycrisp for sweet.
- 1 piece yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider or low sodium chicken broth Use broth and extra brown sugar if cider is unavailable.
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cinnamon Add a pinch of nutmeg if desired.
- 1 tablespoon apple cider vinegar For a bright finish.
- 1 tablespoon cornstarch Optional, for thickening.
- to taste salt and black pepper
- 1 tablespoon butter or olive oil For browning the pork.
Instructions
Preparation
- Season the pork chops with salt and pepper and pat them dry.
- Heat a skillet over medium-high heat with butter or olive oil and sear the pork chops for 2 to 3 minutes per side.
Slow Cooking
- Layer the onions and half of the sliced apples at the bottom of the slow cooker.
- Place the browned pork chops on top and scatter the remaining apples and minced garlic over it.
- In a separate bowl, mix together the apple cider, brown sugar, Dijon mustard, ground cinnamon, and a pinch of nutmeg, then pour it evenly over the contents in the slow cooker.
- Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the internal temperature reaches 145°F.
- For a thicker sauce, whisk cornstarch with a few tablespoons of cooking liquid and stir back into the slow cooker. Cover and cook for an additional 10 minutes.
- Stir in apple cider vinegar at the end for an added tang.
