Crockpot Pork Chops Apples

This crockpot pork chops with apples recipe captures the essence of cozy fall dinners. The juicy, tender pork paired with sweet and tart apples simmers slowly to develop a sauce that’s warm with cinnamon and thyme, balanced by a gentle touch of mustard and brown sugar. It’s an effortlessly comforting dish perfect for relaxed weekends or holiday meals when you want to come home to something inviting and full of flavor.

I first tried this recipe on a chilly autumn afternoon, and it instantly became a favorite. Every time I make it, the house fills with the scent of cinnamon and apples, and my family starts asking when it’s going on the menu again.

Ingredients

• Pork chops: Four boneless pork chops about one inch thick for even cooking and tenderness
• Salt: one teaspoon to enhance all the flavors naturally
• Black pepper: half a teaspoon adds a subtle kick
• Garlic powder: one teaspoon for savory depth
• Granulated chicken bouillon: one teaspoon to boost umami notes
• Fuji apples: Two medium Fuji apples sliced for sweetness and texture choose firm apples that hold shape well
• Yellow onion: One medium yellow onion thinly sliced for sweetness and body
• Ground cinnamon: half a teaspoon to bring warmth and echo autumn vibes
• Dried thyme: half a teaspoon for earthy herbal nuance
• Dijon mustard: one tablespoon to balance sweetness with tang
• Apple cider vinegar: one tablespoon adds brightness and lifts the sauce
• Brown sugar: one tablespoon lends caramel richness and rounds flavor
• Chicken broth: half a cup for moist cooking and as a savory base
• Cornstarch: one tablespoon to thicken the sauce for a luscious finish

Instructions

Season the Pork Chops:

Pat the pork chops dry thoroughly with paper towels to help the seasoning stick and avoid moisture during cooking. Evenly cover both sides of the pork chops with salt, black pepper, garlic powder, and granulated chicken bouillon powder. Press the spices into the meat gently so the flavors penetrate well.

Layer in the Crockpot:

Lay the sliced Fuji apples and yellow onion in an even layer across the bottom of your crockpot. This creates a natural bed that infuses flavor into the pork. Sprinkle ground cinnamon and dried thyme over the fruit and onions for fragrant warmth.

Prepare the Sauce:

In a small bowl, combine Dijon mustard, apple cider vinegar, brown sugar, and chicken broth thoroughly until smooth. Pour this sauce mixture evenly over the layered apples and onions in the crockpot.

Add Pork and Slow Cook:

Place the seasoned pork chops carefully over the apple and onion mixture so they nestle into the bed of fruit and spices. Cover your crockpot and cook on LOW for six to seven hours or on HIGH for three to four hours. The pork should become very tender and easily pierced with a fork.

Thicken the Sauce:

About twenty minutes before you are ready to serve, mix the cornstarch with two tablespoons of cold water to create a slurry. Stir this gently into the crockpot, cover again, and allow the sauce to thicken as the dish finishes cooking.

One special time I made this for a family dinner, the kids loved finding the soft, spiced apples beneath the pork chops. It became a fun tradition to “dig” for the apples as everyone shared stories around the table.

Storage Tips

Cool leftovers to room temperature before transferring to an airtight container. Store in the fridge for up to three days. Reheat gently in a pan over low heat to preserve texture and keep the sauce smooth. This dish also freezes well for up to two months. When reheating from frozen, thaw overnight in the fridge and warm slowly on the stovetop.

Ingredient Substitutions

If Fuji apples are not available, Honeycrisp or Gala apples make excellent alternatives with similar sweetness and firmness. Brown sugar can be replaced with pure maple syrup for a deeper, more complex caramel flavor that pairs beautifully with apples. If you lack chicken broth, vegetable broth or even water with a pinch of chicken base can be used though the flavor will be slightly lighter.

Serving Suggestions

Serve these pork chops alongside creamy mashed potatoes or wild rice pilaf to soak up the delicious apple and onion sauce. A crisp green salad with vinaigrette adds a refreshing contrast to the warm, rich flavors. For a special touch, stir in a splash of Calvados or place a pat of cold butter into the sauce just before serving to add an extra layer of richness and aroma.

Enjoy this cozy, hands free crockpot pork chops with apples for an easy comforting meal the whole family will love.

Your Recipe Questions Answered

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

Overcooking often causes dryness. Check for doneness around the 6-hour mark on low heat. Using bone-in chops can help retain moisture during cooking.

→ Can I use bone-in pork chops instead?

Yes, bone-in chops work well and usually result in juicier meat. You may need to add about 30 minutes to the cooking time for thicker cuts.

→ Is it necessary to peel the apples?

Peeling is not required. Leaving peels on adds texture, color, and nutrients. However, peeling can create a softer sauce texture if preferred.

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

Gradually add more cornstarch slurry, about a teaspoon at a time, cooking 5–10 minutes between additions until the sauce thickens to your liking.

→ 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 and adding butter or Calvados to the sauce before serving intensifies aroma and richness.