Crockpot Apple Pork Chops
Crockpot apple pork chops combine tender, slow-cooked pork with sweet, cinnamon-spiced apples in one easy dinner. The pork turns fall-apart tender while the apples become a rich, caramelized sauce that coats every bite. They are the perfect fall dinner recipe.
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Why This Crockpot Apple Pork Chops Recipe Works
Most slow cooker pork chop recipes tell you to sear the meat first. I skip that step entirely, and the pork still comes out fall-apart tender. The apple juice and brown sugar create a naturally rich braising liquid that does all the work.
Layering the apples and onions on the bottom of the crock pot is what makes this consistently great. They cushion the pork from the direct heat and infuse the meat from underneath for the whole cook time. I’ve tested it both ways, and the bottom-layer method wins every time.
If you love easy pork dinners, save these: Slow Cooker Apple Pork Loin, Bourbon Glazed Pork Chops, and Lemon Pepper Pork Chops.
Ingredients For Crockpot Pork Chops with Apples
- Pork chops: Boneless or bone-in both work here. Bone-in tends to stay juicier through a long, slow cook.
- Apples: Granny Smith or Honeycrisp are the best picks. They hold their shape and give you that sweet-tart contrast.
- Onion: Sliced onion adds savory depth and sweetens as it cooks down with the apple juice.
- Apple juice or apple cider: The braising liquid that keeps the pork moist and builds the sauce. Apple cider gives a richer flavor if you have it.
- Brown sugar: A small amount deepens the sweetness and helps the sauce develop a fuller flavor.
- Ground cinnamon: Warm spice that ties the apples and pork together without overpowering either.
- Salt and black pepper: Season the pork before layering so every bite is properly seasoned from the start.
- Cornstarch and water (optional): Stir in at the end for a thicker, glossier sauce.
How To Make Crockpot Apple Pork Chops
Step 1: Spread the sliced apples and onion in an even layer across the bottom of the slow cooker.
Step 2: Pat the pork chops dry and season both sides with salt and pepper. Lay them directly on top of the apple and onion layer in a single layer.
Step 3: In a small bowl, whisk together the apple juice or apple cider, brown sugar, and cinnamon. Pour the mixture evenly over the pork chops.
Step 4: Cover and cook on low for 6 hours or on high for 3 hours, until the pork is fork-tender.
Step 5: Serve the pork chops warm with the cooked apples, onions, and sauce spooned over the top.
Wendy’s Tips For Slow Cooker Apple Pork Chops
- Layer apples and onions on the bottom first so the pork braises from underneath the whole cook time.
- Use Granny Smith or Honeycrisp apples. Softer varieties like McIntosh turn to mush before the pork is done.
- If your slow cooker runs hot, check the pork at the 3-hour mark on low. Overcooked pork gets tough, not tender.
- Apple cider makes a richer sauce than apple juice. Use it whenever you have it on hand.
Common Mistakes to Avoid When Making Crockpot Pork Chops with Apples
- Using thin pork chops: Anything under 3/4 inch will dry out before the sauce is done. Stick with chops around 1 inch thick.
- Lifting the lid during cooking: Every peek lets steam escape and adds time to the cook. Leave it alone until the time is up.
- Stacking the pork: Cook them in a single layer so the heat and liquid reach every piece evenly.
- Skipping pre-seasoning: Salt and pepper the pork before you layer it in. Seasoning after cooking doesn’t penetrate the meat the same way.
FAQ For Crockpot Apple Pork Chops
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, bone-in pork chops work great and often stay juicier than boneless. They may need an extra 30 to 60 minutes on low, so check for tenderness before serving.
Granny Smith and Honeycrisp are the top picks. They hold their shape through the full cook time and give you a sweet-tart balance. Avoid softer varieties like McIntosh, which fall apart too quickly.
No, you don’t have to. The peels soften during cooking and are barely noticeable in the final dish. If you prefer a smoother sauce, peel them before slicing.
How to Store and Reheat
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over low heat with a splash of apple juice or broth to keep the pork moist, or microwave in 60-second intervals until heated through.
What to Serve with Crockpot Apple Pork Chops
These pork chops pair well with sides that can stand up to the sweet-savory sauce. Try them with Baked Brussels Sprouts and Carrots, a scoop of Apple Pear Sauce, or a basket of Pull-Apart Rolls to soak up every last drop.
More Slow Cooker Dinner Ideas
Crockpot Apple Pork Chops
Equipment
- Slow Cooker
- small bowl
- Measuring cups
- Measuring spoons
- Cutting Board and Knife
- whisk
Ingredients
- 4 to 6 bone-in or boneless pork chops about 1 inch thick
- 2 large apples cored and sliced
- 1 medium onion sliced
- 1 cup apple juice or apple cider
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch optional, for thickening
- 1 tablespoon water optional, for thickening
Instructions
- Pat the pork chops dry with a paper towel. Sprinkle both sides evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
- Spread the 2 large cored and sliced apples and 1 sliced medium onion in an even layer across the bottom of the slow cooker.
- Lay the seasoned pork chops directly on top of the apple and onion layer in a single layer.
- In a small bowl, whisk together 1 cup apple juice or apple cider, 2 tablespoons brown sugar, and 1 teaspoon ground cinnamon. Pour the mixture evenly over the pork chops.
- Cover and cook on low for 6 hours or on high for 3 hours, until the pork is fork-tender.
- To thicken the sauce (optional): Remove the pork chops and set aside. Stir together 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until smooth. Stir the slurry into the cooking liquid and cook on high, uncovered, for 5 minutes until the sauce thickens.
- Plate the pork chops and spoon the cooked apples, onions, and sauce over the top to serve.
Notes
- Pat the pork chops dry with a paper towel before seasoning — it helps the spices stick and prevents excess moisture in the slow cooker.
- To thicken the sauce, whisk together the cornstarch and water and stir it in during the last 20 to 30 minutes. Cook uncovered on high until the sauce reaches your preferred consistency.
- Let the pork chops rest for 5 minutes after cooking before serving so the juices redistribute.
- For extra flavor, sear the pork chops in a hot skillet for 2 minutes per side before adding them to the slow cooker. It is optional but adds a deeper, richer taste.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.