Slow Cooker Apple Pork Chops
Slow Cooker Apple Pork Chops combine juicy pork chops with tender apples in a perfect blend of savory and sweet! It’s an easy dinner that’s ideal for a busy weeknight or a delicious addition to a fall meal plan. With minimal effort and maximum flavor, you can enjoy tender pork chops without spending hours in the kitchen!
Servings: 4 servings
Ingredients
- 4 bone-in pork chops about 1-inch thick each
- 1 large sweet onion sliced
- 2 cloves garlic minced
- 4 large Honeycrisp apples peeled, cored, and sliced
- ½ cup apple cider or apple juice
- ½ cup chicken broth
- 2 Tablespoons brown sugar
- 1 Tablespoon Dijon mustard
- ½ teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground cinnamon
- Salt and pepper
- 2 Tablespoon olive oil
- 1 Tablespoon cornstarch (optional, for thickening)
- Chopped fresh parsley for garnish
Instructions
- Season the pork chops on both sides with salt and pepper.4 bone-in pork chops, Salt and pepper
- Heat a large skillet over medium-high heat and add the olive oil. Brown the pork chops for about 2-3 minutes on each side until they have a nice sear. Remove from the skillet and set aside.2 Tablespoon olive oil
- Using the same skillet, the sliced onions and garlic, cooking for about 2-3 minutes until softened. Stir often so nothing burns or sticks.
- Transfer the onions and garlic to the slow cooker. Place the sliced apples on top.1 large sweet onion, 2 cloves garlic, 4 large Honeycrisp apples
- Arrange the seared pork chops over the apples and onions.
- In a bowl, whisk together the apple cider, chicken broth, brown sugar, Dijon mustard, thyme, rosemary, and cinnamon. Pour the mixture over the pork chops, apples, and onions in the slow cooker.½ cup apple cider, ½ cup chicken broth, 2 Tablespoons brown sugar, 1 Tablespoon Dijon mustard, ½ teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon ground cinnamon
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender.
- If the sauce is too thin, remove the pork chops, apples, and onions from the slow cooker and set them aside. Mix the cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the sauce in the slow cooker and cook on high for an additional 5-10 minutes until the sauce thickens.1 Tablespoon cornstarch
- Serve the pork chops with the apples and onions, drizzled with the sauce. Garnish with fresh parsley.Chopped fresh parsley
Notes
- Experiment with different apple varieties for varying sweetness and tartness. Fuji and Gala apples are sweeter, while Granny Smith and Honeycrisp add more tartness. You can even use one of each.
- You can add other vegetables like carrots or sweet potatoes for more of a hearty and complete meal.
- For a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the sauce. This will balance with the sweetness from the apples nicely.
- Serve over mashed potatoes, rice, or with a side of steamed vegetables.
Storage & Make Ahead
- Store: Leftover pork chops can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
- Freeze: To freeze, place the pork chops and sauce in a freezer-safe container and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Reheat the pork chops on the stovetop or in the microwave. Add a splash of broth or water to keep them moist.
- Make Ahead: You can prep the pork chops, onions, and apples the night before, store them in the fridge, and simply start cooking in the morning.
Nutrition
Calories: 522kcal | Carbohydrates: 44g | Protein: 37g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 255mg | Potassium: 932mg | Fiber: 6g | Sugar: 32g | Vitamin A: 119IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 2mg
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