Let Me Tell You About the Pork Chop Dinner That Saved My Tuesday
So, there was this one Tuesday. The kind where you wake up late, the dog vomits on the carpet (again), and you open the fridge to stare into the icy void, hoping dinner ideas just jump out at you. Well, that was the day I winged it with Crock Pot Apple Pork Chops, and honestly? It turned a lost-cause day around, at least as far as dinner goes. I owe my (somewhat) sanity to that slow cooker — shout-out to my mum for insisting I take it when I moved out (even though at the time, I kinda rolled my eyes). Anyway, if you need a set-it-and-halfway-forget-it dinner, this one's got you covered. Also, there’s apples. But more on that in a sec.
Why You'll Love This Oddly Soothing Combo
I make this when the weather even thinks about dipping below 60, mostly because the house ends up smelling like an apple orchard married a Sunday roast. My family goes a bit nuts for it—probably because it's kinda sweet, kinda savory, and 100% the type of meal you want to eat from a bowl while wearing fuzzy socks. (And if you forget the fuzzy socks, it'll still taste good.)
One of my friends didn't believe apples and pork chops would work until she tasted it at my house—now she tries to outdo me by adding extra spices. We don't talk about the one time I ran out of apples and used pears. I'm still apologizing for that disaster. Don't do it, trust me.
Here’s What You’ll Need (Or—Here’s What I Sometimes Grab Instead)
- 4 bone-in pork chops (I like the thick ones, but boneless are totally fine. That’s what my grandma used, and hers never dried out)
- 2 apples, medium, sliced (Granny Smith for tartness—though Honeycrisp is good if you want things sweeter. Sometimes I just use whatever’s knocking around the fruit bowl, not even kidding.)
- 1 yellow onion, sliced thin (I suppose any onion is OK, but red onions get a bit weird looking)
- ½ cup chicken broth (I’ve used veggie broth in a pinch. Still tasty!)
- ¼ cup brown sugar (Or more, or less, or swap maple syrup if you ran out. Happens to the best of us.)
- 1 teaspoon cinnamon (Sometimes I use apple pie spice if I can’t be bothered to find the exact jar, it’s fine.)
- ¼ teaspoon ground black pepper
- ½ teaspoon salt, more or less to taste
- 2 tablespoon Dijon mustard (Okay, this is optional, but wow does it zing things up. Or use plain yellow mustard. Or no mustard if you’re not feeling zesty)
Let’s Make Crock Pot Apple Pork Chops (Don’t Panic If You Forget A Step)
- Brown the chops. This is technically optional, but I do it in a hot skillet with a splash of oil—2 minutes either side—makes ‘em look pretty. If you skip this, no judgment, I often do when I’m short on time.
- Layer the apples and onions. Toss half the apples and onions on the bottom of your slow cooker. Don’t worry if it looks like too much, they’ll cook way, way down.
- Chops go in! Plop those pork chops right onto the fruity oniony base.
- Mix up some magic. In a jug (or just a mug, honestly), stir together your broth, brown sugar, cinnamon, pepper, salt, and mustard if you’re using it. Pour this sweet-and-salty mix over everything. Sometimes I kind of wiggle the chops around a bit, but maybe that’s just me.
- Top with the rest of the apples and onions. Layer ‘em up so all the flavors mingle. This is where I usually sneak a taste of the apples (they're so good raw, too...)
- Set it and get on with your life. Low for 6 to 7 hours or high for 3 to 4. If it’s your first time, peek in after 6 hours on low—pork is done at 145°F (or until it looks nice and white inside; I won’t tell if you just cut one open to check). Don’t stress about the timing too much; these are forgiving chops.
Lumpy Notes from My Kitchen
- You’ll think this looks too watery as it cooks, but the sauce thickens up a bit once it cools. Actually, I think it’s better the next day.
- If your slow cooker runs hot (mine does—it’s like a little cauldron), just check an hour early. Dry pork is the enemy.
- I always mean to garnish with fresh parsley but usually forget. Honestly? No one notices.
Variations I've Actually Tried (and One That Was Meh)
- Once swapped in a few sweet potatoes along with the apples. It worked, but needed more salt.
- Added a splash of apple cider for extra punch—delish, but don’t overdo it; ¼ cup is plenty.
- Tried pears (bad idea). Also tried dried cranberries tossed in near the end, and that was surprisingly okay!
What If I Don't Have a Slow Cooker? (Don't Panic)
Okay, so a slow cooker is ideal, but if you don’t own one, this recipe can totally go in a covered casserole dish in the oven at 325°F for 2-ish hours. It'll work, though I think the slow cooker’s more forgiving if you tend to walk away—guilty as charged.
Storing (But I’m Pretty Sure You Won’t Have Leftovers)
Fridge: These pork chops keep 2–3 days in the fridge, but truthfully, they almost never last that long at mine. Reheat gently—microwave is fine, or in a skillet. Freezer: I don’t usually bother freezing cooked pork, but if you do, wrap tightly and use within a month, and expect the apples to get a bit mushy. Edible? Yes. Award-winning? Maybe not so much.
Serving Suggestions from My Table
I like these with mashed potatoes, though my sister dumps ‘em straight on egg noodles (she’s a rebel). We sometimes make a quick green salad if we’re feeling virtuous. Or just some crusty bread to mop up the sauce—comfort on a plate. Oh! If you want apple recipe inspiration, Spend With Pennies has a fun take. For mashed potatoes, Serious Eats never steers me wrong.
Things I've Learned The Hard Way (AKA Pro Tips)
- I once tried rushing and switched to high after two hours. Nice in theory, but the pork got a bit tough; patience is your friend here.
- Too much liquid? I just leave the lid off for the last 30 minutes sometimes, works like a charm.
- On second thought, don’t skip browning unless you’re short on time. Adds flavor, I swear.
Questions I’ve Actually Been Asked (And a Few I Imagined!)
- Can I use pork loin instead of chops? Yep! Just slice it thick-ish. It cooks a teeny bit faster, so check early.
- What apples are best? I like Granny Smith, but, eh, use what’s around. Macintosh gets kinda mushy, Fuji stays firm-ish.
- Could this work with chicken? I think so; I tried thigh fillets once and it was fine, but not mind-blowing. Might need less time.
- What if I don’t have brown sugar? Try maple syrup, honey, or honestly plain old white sugar and a splash of molasses if you’re feeling fancy.
- Do I have to peel the apples? You really don’t. The peel mostly melts away, plus it’s easier (and I’m lazy some days).
- Can I make this ahead? Sure thing. It keeps well and probably tastes better the next day—deal with that temptation as you will!
So, if you need a dinner that’ll save your sanity (or at least buy you some time to put your feet up), give these Crock Pot Apple Pork Chops a whirl. Who knows—maybe it’ll save your Tuesday, too.
Ingredients
- 4 boneless pork chops
- 2 large apples, peeled, cored, and sliced
- 1 medium onion, thinly sliced
- ½ cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1Heat olive oil in a skillet over medium-high heat. Brown pork chops on both sides for 2-3 minutes each.
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2Place sliced apples and onions in the bottom of the crock pot.
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3Arrange browned pork chops on top of the apples and onions.
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4In a small bowl, mix chicken broth, brown sugar, cinnamon, salt, and pepper. Pour the mixture over the pork chops.
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5Cover and cook on low for 6 hours, or until pork is tender.
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6Serve pork chops with the apple-onion mixture spooned over the top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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