Crockpot Pork Chops With Apples
3 h 45 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
These crockpot pork chops with apples finish fork-tender, with Fuji apples and onions melting into a Dijon and cider gravy that has real backbone, because I season like I mean it with garlic, thyme, and a touch of chicken bouillon.
Perfect for busy weeknights or cozy fall dinners, this set-it-and-forget-it comfort nails that savory-sweet balance and thickens into a silky sauce with cornstarch, ready to pour over mashed potatoes, rice, or polenta.
Ingredients (4 servings)
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Ingredients for the Pork Chops:
- 4 boneless pork chops (about 1-inch thick) boneless pork chops 4 ct
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp granulated chicken bouillon chicken bouillon powder 0.17 oz
Ingredients for the Apple-Onion Mix:
- 2 medium Fuji apples, sliced Fuji apples 2 ct medium
- 1 medium yellow onion, thinly sliced yellow onions 0.21 lb medium
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 Tbsp brown sugar brown sugar 0.43 oz
- ½ cup chicken broth chicken broth 4 fl oz
- 1 Tbsp cornstarch cornstarch 0.29 oz
How to Make Crockpot Pork Chops With Apples
-
Prep the apples and onions
Slice the apples and onion and keep the peels on the apples for color and texture.
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Season the pork chops
Pat the chops dry and season both sides with salt, black pepper, garlic powder, and chicken bouillon powder.
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Optional quick sear
Heat a slick of oil in a skillet until very hot and sear the chops 1 to 2 minutes per side just to get color.
This step builds flavor and keeps the meat juicier in the slow cooker.
-
Mix the sauce base
Whisk chicken broth, Dijon mustard, apple cider vinegar, brown sugar, cinnamon, and dried thyme in a bowl.
Do not add the cornstarch yet.
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Load the slow cooker
Spread the sliced onions and half the apples on the bottom of the crock to create a cushion.
Nestle the pork chops on top and scatter the remaining apples over them.
Pour the sauce base all over.
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Cook low and slow
Cover and cook on Low for 3 to 4 hours until the chops reach 140 to 145 F in the center.
Avoid lifting the lid so you do not lose heat and time.
-
Thicken the gravy
Transfer the chops to a plate to rest and tent lightly with foil.
Whisk the cornstarch with 2 tablespoons cold water to make a slurry and stir it into the crock juices.
Turn the slow cooker to High and cook 15 to 20 minutes until glossy and thick, stirring once.
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Serve
Return chops to the sauce or plate the chops and spoon the apple onion gravy over the top.
Finish with a crack of pepper and a pinch of thyme if you like bold flavor like I do.
Substitutions
- Fuji apples -> Honeycrisp and Granny Smith mix
- Use half Honeycrisp for sweetness and half Granny Smith for tart bite so the apples hold shape and the sauce stays bright instead of flat.
- Chicken bouillon powder -> 1 teaspoon white miso paste
- Whisk the miso into the sauce base for deep savory umami and a touch of natural sweetness without any graininess.
- Cornstarch -> Arrowroot starch (1:1)
- Arrowroot thickens quickly and gives a clear, silky gravy, but add it at the very end and do not boil hard to avoid thinning.
Tips
- Dry brine while you slice
- Season the chops first and let them sit 15 to 30 minutes while you prep the apples and onion so the salt penetrates and the meat stays juicy.
- Sear for flavor control
- A fast high-heat sear builds browned bits that turn the gravy from good to wild without overcooking the interior.
- Layer smart in the crock
- Onions on the bottom prevent scorching, apples split above and below keep moisture even, and chops stay cushioned so they do not toughen.
- Watch the clock not the myth
- Lean pork loin chops are done in about 3 hours on Low in most slow cookers, so start checking at 2 hours and 30 minutes with a thermometer.
- Finish the gravy like a pro
- Always slurry starch with cold water, then simmer to activate and stir as it thickens so you get a glossy sauce instead of a pasty one.
- Balance the sweetness
- If your apples are very sweet, add a splash more vinegar at the end to keep the sauce punchy and not cloying.
Nutrition Facts *
| Energy | 500 | kcal |
|---|---|---|
| Protein | 58 | g |
| Total Fat | 16 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pork chops turned out tough. What went wrong?
- They likely overcooked because loin chops are lean, so cook on Low and pull at 140 to 145 F, and use a quick sear for flavor instead of extra time.
- Can I cook this on High instead of Low?
- Yes, cook on High for about 1 hour and 45 minutes to 2 hours and 30 minutes, checking early since slow cookers run differently.
- Can I use bone-in or extra thick chops?
- Bone-in chops work great and usually need an extra 20 to 30 minutes, while 1.5 inch thick chops may add 30 to 45 minutes; always confirm with a thermometer.
- My sauce is thin. How do I fix it?
- Stir in another teaspoon of cornstarch mixed with 1 teaspoon cold water, cook on High 5 to 10 minutes, or reduce the sauce in a skillet for faster thickening.
- The apples turned mushy. How do I keep them intact?
- Use firm apples, cut them a bit thicker, and hold back half to add for the final hour so they keep some bite.
Serving Suggestions
Serve these chops with creamy mashed potatoes or buttered egg noodles to catch every drop of that apple onion gravy, and add roasted green beans or Brussels for a little crunch.
For a chef kiss finish, splash a tablespoon of Calvados or bourbon into the sauce right after thickening, then shower with fresh thyme and a twist of lemon to wake it all up.
More pairings:
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