Slow Cooker Apple Cinnamon Pork Chops

Ingredients

• 4 boneless or bone-in pork chops, about 1 inch thick

• 2 medium apples, peeled and diced

• 1 medium onion, thinly sliced

• 2 tbsp unsalted butter

• ½ cup (120 ml) chicken broth

• ¼ cup (60 ml) apple juice

• 2 tbsp brown sugar

• 1 tbsp Dijon mustard

• 1 tsp garlic powder

• ½ tsp ground cinnamon

• ½ tsp paprika

• ½ tsp dried thyme

• ½ tsp black pepper

• ¾ tsp salt, or to taste

• 1 tbsp cornstarch mixed with 1 tbsp cold water, optional

• 1 tbsp chopped fresh parsley, for garnish

Instructions

Step 1: Prepare the apples and onions

Wash and dice the apples. Slice the onion thinly. Spread both evenly across the bottom of the slow cooker.

Step 2: Season the pork chops

Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, paprika, cinnamon, and thyme.

Step 3: Sear for extra flavor (optional)

Heat a skillet over medium-high heat and melt a little butter. Sear the pork chops for 2–3 minutes per side until lightly browned. This adds flavor, but you can skip this step if you prefer a quicker preparation.

Step 4: Make the sauce

In a bowl, whisk together the chicken broth, apple juice, brown sugar, Dijon mustard, and remaining melted butter.

Step 5: Assemble the slow cooker

Arrange the pork chops over the apples and onions. Pour the sauce over the chops, distributing it evenly.

Step 6: Slow-cook

Cover and cook until the pork is tender and safely cooked through:

• LOW: Approximately 4–6 hours

• HIGH: Approximately 2–3 hours

Cooking times vary depending on chop thickness and slow-cooker model. Use a food thermometer to check the center of each chop reaches at least 145°F (63°C), followed by a 3-minute rest. Avoid overcooking, as lean pork chops can dry out.

Step 7: Thicken the sauce (optional)

If you prefer a thicker sauce, carefully transfer the cooking liquid to a small saucepan. Bring it to a simmer and stir in the cornstarch slurry. Cook for 1–2 minutes until thickened. Alternatively, follow your slow cooker’s instructions for thickening the liquid safely.

Step 8: Garnish and serve

Place the pork chops on a serving plate. Spoon the tender apples, onions, and sauce over the top. Garnish with chopped parsley and serve warm.

Serving Suggestions

• Creamy mashed potatoes

• Steamed green beans or broccoli

• Roasted carrots

• Brown rice or wild rice

• Fresh garden salad

• Dinner rolls

Estimated Nutrition Information

Approximate values per serving, assuming four servings and including sauce.

Nutrition values vary with pork chop size, fat content, broth, and the amount of sauce consumed.

Nut Information & Allergens

• Peanuts and tree nuts: None intentionally included.

• Dairy: Contains butter; use olive oil or a dairy-free butter alternative if needed.

• Gluten: The listed ingredients can be gluten-free, but check broth, mustard, and seasoning labels.

• Mustard: Contains Dijon mustard, which can be an allergen.

• Cross-contact: Check all packaged ingredients for allergen warnings.

Recipe Q&A

Q: Can I use boneless pork chops?

Yes. Boneless chops work well, but they may cook faster and can dry out more easily. Start checking their temperature early.

Q: Can I use pears instead of apples?

Yes. Firm pears can be substituted, though they may soften more quickly and taste slightly sweeter.

Q: Do I need to sear the pork chops first?

No. Searing is optional, but it creates a deeper, richer flavor.

Q: How should I store leftovers?

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat to 165°F (74°C).

Q: Can I freeze this recipe?

Yes. Cool the cooked pork and sauce promptly, then freeze in an airtight container for about 2–3 months for best quality. Thaw in the refrigerator before reheating.

Pro Tip: Choose apples that hold their shape during cooking, such as Granny Smith or Honeycrisp, to balance the sweetness of the sauce and keep the dish from becoming too mushy.