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
Scale
- 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.