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Crockpot Pork Chops With Apples

An icon representing a clock 4 h 15 min | easy | high-protein, low-fat
Overhead view into a white slow cooker filled with cooked pork chops in a glossy brown sauce, topped with apple wedges and bits of onion, with a few thyme sprigs scattered on top.
Published Aug 3, 2025
Prep Time Cook Time Total Time
15 min 4 h 4 h 15 min
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Introduction

These crockpot pork chops with apples come out fork-tender and juicy, with a cozy sweet-and-savory apple-onion gravy.

They are perfect for busy weeknights or a relaxed Sunday dinner when you want comfort food with almost no effort.

Fuji apples, Dijon, and a touch of brown sugar give the sauce a rich, slightly tangy flavor that feels like fall in a bowl.

Ingredients  (4 servings)

Adjust servings:

Ingredients for the Pork Chops:

Ingredients for the Apple-Onion Mix:

Ingredient Notes *

  • Dijon mustard: This recipe assumes a US Dijon mustard (smooth, mild, slightly sweet). Dijon manufactured for the European market is sharper and less sweet; begin with less and adjust.

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Close-up of a plated pork chop glazed with apple-onion gravy and topped with sautéed apple slices, served alongside mashed potatoes; two red apples and a folded napkin are blurred in the background.

How to Make Crockpot Pork Chops With Apples

  1. Slice apples and onions

    Peel the onion, then slice it thinly, and core the apples, then cut them into thin wedges.

    Lightly grease the slow cooker insert with cooking spray or a thin film of oil.

  2. Season the pork chops

    Pat the pork chops dry with paper towels so the seasoning sticks well.

    Sprinkle both sides with salt, pepper, garlic powder, and chicken bouillon powder, then rub in gently.

  3. Make the apple-onion mixture

    In a medium bowl, combine the sliced apples, sliced onion, cinnamon, dried thyme, Dijon, vinegar, and brown sugar.

    In a separate cup, whisk the cornstarch into the chicken broth until no dry pockets remain.

    Pour the cornstarch mixture over the apple mixture and toss everything to coat evenly.

  4. Layer ingredients in the slow cooker

    Spread the apple-onion mixture evenly across the bottom of the prepared slow cooker.

    Lay the seasoned pork chops on top, nestling them slightly into the apples and onions.

  5. Slow cook until tender

    Cover the slow cooker and cook on Low for 4 hours, or on High for about 2 hours.

    The pork chops are ready when they reach 145°F and feel tender when pierced with a fork.

  6. Thicken the sauce and serve

    Transfer the pork chops to a plate and cover loosely with foil to keep them warm.

    Stir the apple-onion mixture in the slow cooker, then cook uncovered on High for 10 to 15 minutes.

    The sauce will bubble and thicken slightly; spoon it over the pork chops when serving.

Overhead view into a white slow cooker with four browned pork chops simmering in a glossy cinnamon-brown sauce with apple wedges, softened onion slices, and small thyme sprigs.

Substitutions

Fuji apples replaced with Honeycrisp apples
Use Honeycrisp apples for a similar sweetness with a slightly firmer bite that holds up beautifully during slow cooking. They keep the sauce bright and fruity without turning mushy.
Brown sugar replaced with maple syrup
Swap in pure maple syrup for a deeper caramel flavor and a softer, more pourable sauce. Use the same amount, and taste the liquid before cooking in case you want extra sweetness.
Chicken broth replaced with apple cider
Use unsweetened apple cider instead of chicken broth for a stronger apple flavor and a slightly sweeter sauce. Add a small pinch of extra salt to balance the sweetness and keep the dish savory.
Plated crockpot pork chop topped with sautéed apple slices and glossy brown sauce, served with a mound of mashed potatoes; apples and a slow cooker are blurred in the background.

Tips

Prevent dry pork chops
Choose chops that are at least 1 inch thick so they stay juicy in the slow cooker. Avoid cooking much beyond the suggested time, since lean pork dries out quickly.
Boost flavor with a quick sear
For extra flavor, quickly brown the seasoned pork chops in a hot skillet before adding them to the slow cooker. This adds caramelized bits and richer flavor without changing the cooking time much.
Keep apple slices from disappearing
Slice the apples a little thicker than you think you need so they keep some texture after hours of cooking. Very thin slices can almost melt into the sauce.
Adjust sweetness at the end
Taste the sauce after thickening and add a teaspoon of brown sugar if you prefer a sweeter finish. You can also stir in a splash of vinegar if it tastes too sweet.
Make it ahead safely
Cool leftovers quickly, then refrigerate them in shallow containers so the pork stays tender and safe to reheat. Reheat gently in a covered skillet with a splash of broth to keep everything moist.

Nutrition Facts *

Energy 486 kcal
Protein 60 g
Total Fat 14 g
Carbohydrates 26 g
Dietary Fiber 4 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use bone-in pork chops instead of boneless?
Yes, bone-in chops work well here and often stay juicier. Add about 30 to 60 minutes to the cooking time on Low.
My sauce turned thin. How can I fix it?
Turn the slow cooker to High, leave the lid off, and let the sauce simmer for 15 minutes. If it is still thin, stir in another teaspoon of cornstarch mixed with a tablespoon of cold broth.
Can I add vegetables to cook with the pork chops?
Yes, you can tuck in carrot chunks or small potatoes under the apples and onions. Cut them into even pieces so they cook through in the same time as the pork.
Can I make this recipe without cornstarch?
You can skip the cornstarch and serve the cooking juices as a lighter, brothier sauce. For some body, mash a few of the cooked apples and onions into the liquid before serving.
Can I start this recipe from frozen pork chops?
It is not recommended to cook frozen pork chops in a slow cooker for food safety reasons. Thaw them completely in the refrigerator first so they heat evenly and stay tender.

Serving Suggestions

This slow cooker pork, apples, and onions is lovely with creamy mashed potatoes or buttered egg noodles on the side.

For a restaurant-style touch, garnish each plate with fresh thyme leaves and a few extra thin apple slices.

If you like heat, add a pinch of red pepper flakes to the sauce for gentle warmth.

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Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Reviews

  • Lisa, Salt Lake City, UT: I really liked this recipe. I did do a quick sear on the chops first like some folks suggest but they still came out a tad dry for my taste, I'll add a little more broth/sauce next time. I also tossed in a few carrot chunks which my husband thought was a nice touch... I will definetly be making this again! Thanks for the recipe! — 4 ★

    Eunice: Glad it was a hit, Lisa! For juicier chops, try thicker cuts and cook just to 145°F, plus extra broth.

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