Crockpot Pork Chops Apples

This crockpot pork chops with apples recipe brings together juicy boneless pork chops and the sweet tartness of Fuji apples simmered with onions and warm spices. It’s a comforting fall-inspired meal that effortlessly fills your kitchen with cozy aromas while requiring minimal hands-on time. The slow cooking method ensures tender meat and a rich sauce that tastes like a celebration of the season.

I first made this during a chilly weekend and was amazed at how the pork absorbed the fragrant apple and cinnamon flavors. It quickly became a family favorite we ask for every autumn.

Ingredients

• Boneless pork chops: around 1 inch thick, providing a tender, easy to slice protein
• Salt: for seasoning which enhances the natural pork flavor
• Freshly ground black pepper: to add mild heat and complexity
• Garlic powder: for a gentle kick of savoriness
• Granulated chicken bouillon powder: to boost depth and umami in the meat
• Fuji apples: sliced to bring natural sweetness and maintain texture as they cook
• Yellow onion: thinly sliced to mellow and develop sweetness under slow heat
• Ground cinnamon: adds warm, fragrant notes reminiscent of autumn
• Dried thyme: brings earthy, herbal undertones
• Dijon mustard: introduces a slight tang that balances the sweetness
• Apple cider vinegar: lightly sharpens and brightens the sauce
• Brown sugar: for subtle caramelization and depth
• Chicken broth: creates a flavorful cooking liquid and moist environment
• Cornstarch: to thicken the sauce into a luscious glaze at the end
• Notes: Choose firm, crisp apples without blemishes to retain their shape. Fresh herbs and spices should be vibrant and aromatic for the best flavor impact.

Instructions

Season the Pork Chops:

Begin by patting the pork chops dry using paper towels to ensure even browning. Mix together salt, pepper, garlic powder, and chicken bouillon powder, then rub this seasoning all over both sides, pressing lightly so the flavors penetrate well. This step is key to infusing the meat with a savory foundation.

Layer in the Crockpot:

Spread the sliced apples and onions evenly at the bottom of your slow cooker. Sprinkle ground cinnamon and dried thyme over them to infuse the base with warm, inviting aromas. This apple-onion mixture acts as a flavor bed and prevents the pork from sticking during cooking.

Prepare the Sauce:

In a small bowl, mix Dijon mustard, apple cider vinegar, brown sugar, and chicken broth thoroughly until smooth. Pour this sauce evenly over the layered apples and onions to create a sweet and tangy liquid that gently braises the chops.

Add Pork and Slow Cook:

Gently place the seasoned pork chops on top of the sauced apple and onion layer. Cover the crockpot and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The pork should become tender enough to pierce easily with a fork, soaking up the rich flavors as it cooks slowly.

Thicken the Sauce:

About 20 minutes before serving, mix the cornstarch with cold water to make a slurry that prevents lumps. Stir the slurry into the crockpot carefully, then cover and let the sauce thicken. This final touch enriches the glaze coating the meat and apples, perfect for serving on its own or over a starch.

My favorite part is the Fuji apples which soften just enough but still hold their shape, adding brightness and natural sweetness alongside the hearty pork. This meal brings back warm weekend memories where the whole family gathered around sharing stories as the slow cooker worked its magic.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Refrigerated, they will keep well for three to four days. Reheat gently on the stove or in the microwave to preserve tenderness. The sauce may thicken upon standing, so stir in a splash of broth or water when warming. This recipe also freezes well, though some texture change in the apples may occur; try freezing the sauce and pork chops separately for best results.

Ingredient Substitutions

Try Honeycrisp or Gala apples if Fuji apples are unavailable; these also offer crispness with balanced sweetness. Replace brown sugar with pure maple syrup to add a different layer of sweetness and an earthy undertone. Bone in pork chops work nicely too and can raise juiciness but may require an extra 30 minutes of cooking time to become tender.

Serving Suggestions

Serve this dish alongside creamy mashed potatoes or a wild rice pilaf to soak up the delicious apple-onion sauce. A crisp green salad with tangy vinaigrette provides a fresh contrast to balance the richness. For an elevated, gourmet twist, stir in a splash of Calvados apple brandy or a pat of cold butter into the sauce just before serving to boost aroma and silkiness.

Trust the slow cooker’s magic and enjoy the warm, cozy flavors that develop with patience. Serve hot and savor with mashed potatoes or rice.

Common Questions About Recipes

→ Why are my pork chops dry or tough after slow cooking?

Overcooking can cause dryness. Check for doneness at 6 hours on low heat. Thinner or bone-in chops cook differently and may need timing adjustments.

→ Can I use bone-in pork chops instead?

Yes, bone-in chops work well and tend to be juicier. Increase cooking time by about 30 minutes for thicker cuts to ensure tenderness.

→ Is it necessary to peel the apples?

Peels add color, nutrients, and texture. Leaving them on helps maintain sauce structure, but peeling is fine if a smoother texture is preferred.

→ What if my sauce is too thin after adding the cornstarch slurry?

Add more slurry gradually, 1 teaspoon at a time, allowing each addition to cook 5–10 minutes until desired thickness is reached.

→ How can I enhance the flavor of this dish?

Searing pork chops before slow cooking adds depth and color. Garnishing with fresh thyme or parsley just before serving boosts aroma and presentation.