Pin to Save
When the autumn air turns crisp and the apples are perfectly ripe, nothing beats the comfort of crockpot pork chops cooked slowly with sweet and tangy apples and aromatic spices. This recipe combines seasoned boneless pork chops nestled on a bed of sliced Fuji apples and onions simmered with warm cinnamon, thyme, brown sugar, and Dijon mustard for a dish that feels like a cozy hug on a plate. It is a setitandforgetit meal that brings fall’s best flavors to your table with minimal effort, perfect for a relaxed weeknight or holiday dinner.
I first tried this recipe on a chilly Sunday when I wanted dinner waiting for me at home it quickly became a family favorite, especially when the apples soften just right and the pork melts in your mouth.
Ingredients
- Boneless pork chops: about one inch thick choosing fresh, evenly cut chops ensures they cook evenly and stay tender
- Salt: essential to enhance all other flavors in the dish
- Freshly ground black pepper: for a gentle spice note
- Garlic powder: imparts a subtle savory depth without overpowering
- Granulated chicken bouillon powder: boosts the meaty taste and enriches the sauce
- Fuji apples sliced: firm and sweet, they hold their shape well while releasing gentle fruitiness during slow cooking
- Yellow onion thinly sliced: adds natural sweetness and balances the tartness of the apples
- Ground cinnamon: infuses a warm, cozy aroma typical of autumn cooking
- Dried thyme: brings a subtle herbal note that complements pork beautifully
- Dijon mustard: adds a sharp, tangy element that brightens the sauce
- Apple cider vinegar: provides subtle acidity to balance sweetness and richness
- Brown sugar: rounds out the flavors with caramel notes
- Chicken broth: serves as the flavorful cooking liquid that keeps everything moist
- Cornstarch: used to thicken the sauce into a luscious glaze just before serving
Instructions
- Season the Pork Chops:
- Pat the pork chops dry with paper towels to help the seasoning stick better. Sprinkle salt, black pepper, garlic powder, and chicken bouillon powder on both sides, pressing gently so the spices adhere to the meat deeply for best flavor penetration.
- Layer in the Crockpot:
- Spread the sliced Fuji apples and thinly sliced yellow onions evenly across the bottom of your crockpot. Sprinkle cinnamon and dried thyme over the fruit and onions to layer warmth and fragrance that will slowly infuse the entire dish.
- Prepare the Sauce:
- In a separate bowl, whisk together the Dijon mustard, apple cider vinegar, brown sugar, and chicken broth until smooth and fully combined. Pour this liquid mixture evenly over the apple and onion base in the crockpot.
- Add Pork and Slow Cook:
- Place the seasoned pork chops carefully on top of the appleonion mixture. Cover with the lid and cook on the low setting for six to seven hours, or on high for three to four hours. The pork should become tender enough to pierce easily with a fork when done.
- Thicken the Sauce:
- About twenty minutes before the cooking time ends, prepare a slurry by dissolving the cornstarch in two tablespoons of cold water. Slowly stir this mixture into the crockpot contents, cover again, and let the sauce thicken as the last minutes of cooking finish. This step gives you a smooth, glossy sauce that clings to the pork and apples.
My favorite part of this dish is the apples. They transform from crisp fruit into tender morsels bursting with warm spice and a hint of tartness, making each bite a perfect autumn experience. One year, my family gathered for Thanksgiving and this recipe was the centerpiece. The smell of cinnamon and apples curling through the house made everyone eager to sit down and share stories over dinner.
Storage Tips
Refrigerate leftovers in an airtight container for up to three days. To reheat, warm gently on the stove or in a microwave to avoid drying out the pork. The sauce thickens as it cools add a splash of water or broth when reheating if needed to loosen it.
Ingredient Substitutions
Honeycrisp or Gala apples can replace Fuji for a similar sweetness and texture. Using bone in pork chops adds moisture and flavor but you might need to add thirty minutes to the cooking time. Pure maple syrup makes a wonderful substitute for brown sugar, giving the sauce a deeper sweetness with subtle caramel notes.
Serving Suggestions
Mashed potatoes or wild rice pilaf work beautifully to absorb the sauce’s richness. A crisp green salad with a light vinaigrette cuts through the sweetness and adds fresh contrast. Finish the sauce with a splash of Calvados or a small pat of butter just before serving for extra depth and shine.
This crockpot pork chops with apples is an easy, comforting fall meal that showcases sweet and savory flavors. Serve with mashed potatoes or wild rice to soak up the sauce.
Common Questions About Recipes
- → How can I prevent pork chops from drying out while slow cooking?
Check pork chops around the 6-hour mark and avoid overcooking. Using thicker cuts or bone-in chops helps retain moisture and tenderness during the slow cooking process.
- → Can I substitute Fuji apples with other types?
Honeycrisp or Gala apples work well as substitutes, maintaining sweetness and texture that balance nicely with the savory pork and spices.
- → Is it necessary to peel the apples before cooking?
Leaving the peels on adds color, texture, and nutrients to the dish. Peeling is optional based on your preferred sauce smoothness and presentation.
- → What should I do if the sauce is too thin after adding cornstarch?
Gradually add more cornstarch slurry in teaspoon increments, allowing the sauce to cook 5–10 minutes between additions until it reaches desired thickness.
- → Does searing the pork chops before slow cooking improve flavor?
Searing for 1–2 minutes per side adds depth of flavor and a richer color but is optional based on time and preference.
- → What are good side dishes to serve with this pork and apple combination?
Creamy mashed potatoes, wild rice pilaf, or a crisp green salad with vinaigrette complement the flavors and soak up the warm apple-onion sauce beautifully.