These crockpot pork chops with apples and brown sugar bring together juicy pork, tender apple slices, and onions in a sweet and savory sauce. A little Dijon mustard and apple cider vinegar balance the brown sugar, while garlic and thyme give this easy slow cooker dinner plenty of savory flavor.
Spoon the apples and sauce over a pile of brown butter mashed potatoes for a cozy fall meal that doesn’t need much else. It’s a simple way to turn a package of pork chops and a few apples into something worth gathering around the table for.
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Why You’ll Love These Crockpot Apple Pork Chops
- Simple ingredients and about 15 minutes of hands-on prep.
- A sweet and savory sauce made without canned soup.
- Easy to serve with potatoes, rice, or buttered noodles.
- A practical way to use fresh apples during fall.
If you enjoy cooking savory dinners with apples and cider, try my slow cooker apple cider pulled pork next.
Ingredients
- 4 thick-cut pork loin chops, about 1–1½ inches thick, approximately 2 pounds total
- ¾ teaspoon fine sea salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil, for optional searing
- 1 medium yellow onion, thinly sliced
- 3 large firm apples, cored and cut into ¾-inch wedges
- ½ cup low-sodium chicken broth
- ¼ cup packed light brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter, cut into small pieces
- Optional thickener: 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Fresh thyme or chopped parsley, for serving, optional
Pork chops: Bone-in or boneless loin chops work, but choose thick chops with some visible marbling. Thin, very lean chops can dry out quickly.
Apples: Honeycrisp, Granny Smith, or Pink Lady are good choices. Leave the skins on to help the wedges hold together, or peel them if you prefer a softer texture.
Brown sugar: A quarter cup gives the sauce a noticeable sweetness. Reduce it to 2 tablespoons if you prefer a less sweet dinner.
Apple cider vinegar: This is vinegar, not apple cider. It adds acidity to balance the apples and sugar.
How to Make Crockpot Pork Chops with Apples and Brown Sugar
1. Season the pork chops
Pat the pork chops dry, then season both sides with salt and pepper.
For extra flavor and color, heat the olive oil in a large skillet over medium-high heat. Sear the chops for about 1 minute per side, just until lightly browned. They should still be uncooked inside. Transfer them immediately to the slow cooker; do not partially cook them ahead and refrigerate.
2. Layer the onions, pork, and apples
Spread the sliced onion across the bottom of the slow cooker. Arrange the pork chops over the onions, keeping overlap to a minimum. Tuck the apple wedges around and over the chops.
3. Mix the brown sugar sauce
Whisk together the chicken broth, brown sugar, Dijon mustard, apple cider vinegar, garlic, and dried thyme. Pour the mixture over the pork and apples. Scatter the butter over the top.
4. Cook on LOW
Cover and cook on LOW for approximately 2–4 hours. Start checking at 2 hours, especially if you seared the chops or are using boneless chops.
Remove the pork when an instant-read thermometer inserted into the thickest part, away from the bone, registers 145°F. Rest for at least 3 minutes before serving. Use the temperature as your guide rather than waiting for the full cooking time.
If the apples or onions need longer, transfer the cooked pork to a covered plate and continue cooking the fruit and onions until tender.
5. Finish the sauce
For a light sauce, spoon the cooking juices directly over the chops.
For a thicker sauce, transfer the pork and apples to a serving platter. Pour the liquid and onions into a small saucepan and bring to a simmer. Stir the cornstarch and cold water together, then whisk the slurry into the simmering liquid. Cook for 1–3 minutes, stirring, until thickened.
Taste and adjust the salt and pepper. Serve the pork chops with the apples, onions, and sauce.
Tips for Tender Slow Cooker Pork Chops
- Choose thick chops. Thin chops have less room for error.
- Use LOW heat. This gives you more control over the cooking.
- Check early. Pork chops are leaner than pork shoulder and are not an all-day slow cooker cut.
- Keep apple wedges thick. Thin slices can break down before the pork is ready.
- Start with thawed pork. Thaw frozen chops in the refrigerator before cooking.
- Expect soft apples. Slow-cooked apples will be tender, and some may break down into the sauce.
What to Serve with Pork Chops and Apples
My brown butter mashed potatoes are a natural pairing for the savory sauce. Buttered egg noodles, white rice, or roasted baby potatoes also work well.
Add steamed green beans, roasted broccoli, or a simple green salad to round out the meal. Keep the vegetable side lightly seasoned so the apples and brown sugar sauce can stand out.
Crockpot Pork Chops with Apples and Brown Sugar
These crockpot pork chops with apples and brown sugar cook with tender onions, garlic, and a sweet and savory Dijon sauce. Serve with mashed potatoes for a cozy, comforting fall dinner.
- Prep Time: 15 minutes
- Cook Time: 2-4 hours
- Total Time: 2-4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Crockpot, Slow Cooking
- Cuisine: American
Ingredients
- 4 thick-cut pork loin chops, bone-in or boneless, 1–1½ inches thick, approximately 2 pounds total
- ¾ teaspoon fine sea salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil, optional, for searing
- 1 medium yellow onion, thinly sliced
- 3 large firm apples, cored and cut into ¾-inch wedges
- ½ cup low-sodium chicken broth
- ¼ cup packed light brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter, cut into small pieces
- Fresh thyme or chopped parsley, optional, for serving
Optional sauce thickener:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Season the pork. Pat the pork chops dry and season both sides with salt and pepper.
- Sear if desired. For extra color and flavor, heat the olive oil in a large skillet over medium-high heat. Sear the chops for about 1 minute per side, until lightly browned but still uncooked inside. Transfer immediately to the slow cooker. Skip this step and omit the oil if using unseared pork chops.
- Layer the ingredients. Spread the sliced onions across the bottom of a 5- to 6-quart slow cooker. Arrange the pork chops over the onions, keeping overlap to a minimum. Tuck the apple wedges around and over the pork.
- Add the sauce. In a bowl, whisk together the chicken broth, brown sugar, Dijon mustard, apple cider vinegar, garlic, and dried thyme. Pour over the pork and apples. Scatter the butter pieces over the top.
- Slow cook. Cover and cook on LOW for approximately 2–4 hours, beginning to check at 2 hours. Cooking time varies with chop thickness and slow cooker. Remove the pork when the thickest part reaches 145°F on an instant-read thermometer, avoiding the bone. Rest for at least 3 minutes before serving.
- Check the apples and onions. If they need additional cooking, transfer the cooked pork to a covered plate and continue cooking the apples and onions until tender.
- Thicken the sauce if desired. Transfer the pork and apples to a serving platter. Pour the cooking liquid and onions into a small saucepan and bring to a simmer. Mix the cornstarch with the cold water, then whisk into the simmering sauce. Cook for 1–3 minutes, stirring, until thickened.
- Serve. Taste the sauce and adjust the salt and pepper. Spoon the apples, onions, and sauce over the pork chops. Garnish with fresh thyme or parsley, if desired.
Notes
- Best apples: Honeycrisp, Granny Smith, or Pink Lady. Leave the skins on to help the wedges hold together.
- Avoid dry pork: Use thick chops and check the temperature early. Pork loin chops are not suited to an 8-hour cooking time.
- Less sweet: Reduce the brown sugar to 2 tablespoons.
- Apple cider variation: Replace the broth with apple cider for more apple flavor. Keep the tablespoon of apple cider vinegar.
- Use thawed pork: Thaw frozen pork chops in the refrigerator before cooking.
- Storage: Refrigerate within 2 hours and use within 3–4 days. Store the pork with its sauce.
- Reheating: Reheat with a splash of broth until the pork reaches 165°F.
- Freezing: Freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator. Apples will soften further after freezing.
Easy Variations
Less sweet: Reduce the brown sugar to 2 tablespoons and use tart Granny Smith apples.
Apple cider sauce: Replace the chicken broth with apple cider for a stronger apple flavor. Keep the apple cider vinegar and reduce the brown sugar if desired.
Rosemary pork chops: Replace the dried thyme with ½ teaspoon chopped fresh rosemary.
A touch of cinnamon: Add ⅛ teaspoon ground cinnamon to the sauce for a gentle warm spice flavor.
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Storage and Reheating
Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3–4 days. Store the pork with its sauce to help keep it moist.
Reheat gently in a covered skillet with a splash of broth until the pork reaches 165°F. You can also microwave individual portions, covered, in short intervals.
Freeze in an airtight container for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating. The apples will soften further after freezing.
Frequently Asked Questions
Can I use boneless pork chops?
Yes. Use thick-cut boneless loin chops and begin checking at 2 hours. They may finish sooner than bone-in chops.
Do I have to brown the pork chops first?
No. Searing adds color and flavor, but you can skip it and place the seasoned raw chops directly into the slow cooker. Omit the olive oil if you skip searing.
Can I cook these for 8 hours while I’m at work?
That is not recommended for pork loin chops, which can become dry with extended cooking. For a pork dinner designed around a longer cooking time, try slow cooker apple cider pulled pork made with pork shoulder.
Will the apples turn into applesauce?
Some will soften and break down, especially if they are peeled or sliced thinly. Use firm apples cut into thick wedges for more distinct pieces.
Why are my crockpot pork chops tough?
Lean pork chops can become firm and dry when overcooked. Adding more cooking time usually will not help loin chops. Choose thick chops and remove them once they reach 145°F, followed by a 3-minute rest.
A Cozy Dinner for Apple Season
A spoonful of brown sugar sauce, tender apples, and a thick pork chop make a comforting dinner with very little fuss. Serve these crockpot pork chops with apples over mashed potatoes, add something green on the side, and let a few simple ingredients carry the meal.
