Perfect for cozy fall evenings, this crockpot pork chops with apples recipe has juicy, tender pork chops and sweet apples. It’s super easy to make. You’ll need to sear the pork chops quickly, and after that, you just throw everything in the slow cooker and leave it.
The searing doesn’t take that long and gives the pork chops flavor. I really recommend you don’t skip it.
Table of Contents
Ingredients and Tools You’ll Need
Choose thicker bone-in pork chops. Thin ones will overcook in the slow cooker. I used Granny Smith apples, but you can use sweeter apples.
This will make three servings. You can double or triple the recipe by making adjustments in the recipe card at the bottom of this post. However, you will have to do it in batches unless you have more than one slow cooker.
Equipment
- 1 Slow cooker
- Large skillet
Ingredients
- 2-3 bone-in pork chops (about ½-inch thick)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cornstarch
- 1 tablespoon vegetable oil
- 3 Granny Smith apples
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup apple cider
How to Make
Step One: Season and Sear Pork Chops
Season your pork chops with salt and pepper on both sides. Coat each one in cornstarch – just press them into it on a plate and shake off the extra.
Heat some oil in a large skillet over medium-high heat. Brown the pork chops for 2-3 minutes on each side. While they’re cooking, core and slice your apples.
Step Two: Assemble In Crockpot
Put the browned chops in your crockpot. Add the apples, brown sugar, and cinnamon on top. Pour the apple cider over everything.
Step Three: Cook And Serve
Cover and cook on LOW for 4-6 hours or HIGH for 3 hours. The pork should be tender and easy to cut. Serve with the apples and sauce spooned over the chops.
Serving & Storing
Serve this with mashed potatoes and a fall veggie like cast iron Brussels sprouts. Finish off with a slice of old-fashioned gingerbread.
Place your leftovers in the fridge in an airtight container for 3-4 days. Reheat it in the microwave, covered, at 30-second intervals so you don’t dry the pork out. Or you can warm it gently in a covered skillet on low with a bit of water or apple juice.
You can freeze this for up to 3 months, but the apples do get softer after freezing and reheating.
Questions and Troubleshooting
The searing helps lock in the flavor and gives the pork chops a nice crust. I highly recommend not skipping it.
You can use whatever you like, but keep in mind sweeter apples will give you a sweeter sauce.
More Crockpot Dinner Recipes
- With just 15 minutes of prep, this crockpot cheesy chicken broccoli rice is perfect for a lazy day.
- No more underseasoned or overcooked roast. You’ll love this moist slow cooker pork roast with herbs and lemon zest.
- This slow cooker chicken spaghetti is a creamy and cheesy comfort food.
- A crockpot potato soup is the perfect thing on a winter afternoon.
Printable Recipe
Crockpot Pork Chops and Apples
Equipment
- 1 Slow cooker
- Large skillet
Ingredients
- 2-3 bone-in pork chops (about ½-inch thick)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cornstarch
- 1 tablespoon vegetable oil
- 3 Granny Smith apples
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup apple cider
Instructions
- Prep the pork. Season both sides of the pork chops with salt and pepper. Then, coat each pork chop with cornstarch, making sure they are fully covered. After that, shake off any extra cornstarch.
- Sear the chops. Heat vegetable oil in a large skillet over medium-high heat. Put in the pork chops and cook on each side for 2-3 minutes until they turn golden brown. While the pork chops are browning, core and slice the apples. Take the cooked chops out of the skillet and set them aside.
- Assemble in slow cooker. Put the seared pork chops into the slow cooker. Add the brown sugar, cinnamon, and sliced apples on top. Then, pour the apple cider over everything.
- Cook and serve. Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 3 hours, until the pork is tender and cooked through. Serve the pork chops warm, with a generous serving of the apples and sauce spooned over the top.
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Notes
Nutrition
Love,
I made this tonight. The only change I made was adding onion powder to my pork chops before searing in a skillet.
This was delicious. Definitely a great fall dish!
Thanks for sharing!
hi tammy! so happy you enjoyed the recipe 🙂
sounds yummy.
could this be cooked in the oven, in a covered pan?
YES! I do it all the time. 300 degrees for an hour or so. 🙂
This was really good! I had four massive thick pork chops so I increased the brown sugar and cider to about 1/2c each. After searing the meat (I used bacon grease instead of oil), I deglazed the pan with an onion and added that to the crockpot with the apples. Definitely don’t skip the searing and salt your meat well before searing and everything will be great! I wish I would’ve left my apples in a little bit bigger chunks just because the ones underneath cooked apart so much. Made it less pretty looking but still very tasty and that’s what counts, right?! 🙂 Thanks, I needed a taste of fall since I’m so tired of the 100 degree summer heat and this did it for me!
hi mary susan! I’m so glad you enjoyed it! I love a little early taste of fall too. 🙂