Crock Pot Apple Pork Chops
Easy, hands-off slow cooker pork chops with apples, creating a sweet and savory dish perfect for busy weeknights.
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.
Notes
Leftovers can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave. Can be served with creamy sides, greens, or crusty bread.