Recipe Details
Prep time: 15 minutes
Cook time: 4–5 hours on LOW or 2–3 hours on HIGH, depending on thickness
Total time: Approximately 4–5½ hours
Servings: 4
Difficulty: Easy
Cooking method: Slow cooker
Ingredients
For the pork chops
4 bone-in pork chops, about 900 g (2 lb) total
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon black pepper
¾ teaspoon salt, or to taste
For the apples
2 medium firm apples, cored and cut into thick wedges
1 tablespoon brown sugar
¼ teaspoon cinnamon, optional
1 teaspoon lemon juice, optional
For the gravy
1 cup (240 ml) low-sodium chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon unsalted butter, optional
Optional thickener
1 tablespoon cornstarch
1 tablespoon cold water
Step-by-Step Instructions
Step 1: Season the pork chops
Pat the pork chops dry with paper towels.
Mix paprika, garlic powder, onion powder, thyme, black pepper, and salt in a small bowl.
Rub the seasoning over both sides of the pork chops.
Step 2: Brown the pork chops
Heat olive oil in a skillet over medium-high heat.
Brown the pork chops for approximately 2–3 minutes per side.
Transfer them to a plate.
This step adds color and flavor. You can skip it if you prefer a quicker preparation.
Step 3: Prepare the apples
Wash, core, and cut the apples into thick wedges.
Toss them with brown sugar, cinnamon if using, and optional lemon juice.
Arrange the apples in the bottom of the slow cooker.
Step 4: Make the gravy mixture
In a bowl, whisk together chicken broth, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic, and brown sugar.
Stir until the ingredients are combined.
Pour the mixture over the apples.
Step 5: Add the pork chops
Place the browned pork chops on top of the apples.
Add the optional butter in small pieces over the pork.
Cover the slow cooker with its lid.
Step 6: Slow-cook until tender
LOW: Cook for approximately 4–5 hours.
HIGH: Cook for approximately 2–3 hours.
Cooking times vary with chop thickness and slow-cooker performance. Use a food thermometer to confirm that the pork reaches 145°F (63°C) in the thickest part, avoiding the bone, followed by a 3-minute rest. For a softer, more tender texture, you may choose to cook it longer, checking that it does not dry out.
Step 7: Thicken the gravy (optional)
Carefully transfer the cooked pork chops to a plate.
Mix the cornstarch with cold water until smooth.
Stir the mixture into the hot cooking liquid.
Cover and cook on HIGH for another 10–15 minutes, until the gravy thickens.
Return the pork chops to the slow cooker and spoon the gravy over them.
Step 8: Serve
Arrange the pork chops and soft apple wedges on a serving platter. Spoon the brown gravy over the top and serve warm.
Serving Suggestions
This dish pairs beautifully with:
Creamy mashed potatoes
Steamed green beans
Roasted carrots
White rice
Buttered noodles
A fresh green salad
Nutrition Information
Estimated per serving, assuming four servings and including some gravy and apples.
Nutrient
Approximate amount
Calories
400–520 kcal
Protein
35–45 g
Carbohydrates
18–25 g
Fat
18–28 g
Fiber
2–4 g
Sodium
500–850 mg
Nutrition varies with pork chop size, visible fat, broth, and seasoning brands. This estimate does not include side dishes.
Nut Information & Allergens
Peanuts: None included in the standard recipe.
Tree nuts: None included in the standard recipe.
Dairy: Optional butter.
Soy: Soy sauce.
Gluten/wheat: Regular soy sauce and some Worcestershire sauces may contain wheat.
Mustard: Dijon mustard.
Eggs: None included.
Allergy note: Check labels on broth, soy sauce, Worcestershire sauce, and mustard for allergen information and cross-contact warnings. For a serious allergy, use products verified safe for the person eating the meal.
Helpful Tips
Choose firm apples: Granny Smith, Honeycrisp, or Pink Lady apples hold their shape reasonably well.
Avoid thin pork chops: Thicker chops are less likely to dry out during slow cooking.
Control sweetness: Reduce the brown sugar if your apples are naturally sweet.
Use low-sodium broth: This gives you more control over the saltiness.
For a gluten-free version: Use certified gluten-free tamari and Worcestershire sauce, and verify all other packaged ingredients.
For a dairy-free version: Omit the butter or use a suitable dairy-free alternative.
Questions & Answers
Q: Can I use boneless pork chops?
Yes. Boneless chops work, but they may cook faster and dry out more easily. Begin checking their temperature early.
Q: Can I prepare this recipe without browning the meat?
Yes. Place the seasoned pork chops directly over the apples and add the gravy mixture. Browning adds extra flavor but is optional.
Q: Which apples are best for slow cooking?
Granny Smith apples provide a pleasantly tart flavor, while Honeycrisp and Pink Lady apples offer a sweeter taste.
Q: Can I make the gravy thicker?
Yes. Use the cornstarch slurry described above. Add it gradually if you prefer a thinner gravy.
Q: How should I store leftovers?
Refrigerate leftovers within 2 hours in an airtight container and use within 3–4 days. Reheat to 165°F (74°C).
Q: Can I freeze this meal?
Yes. Cool and portion the pork, apples, and gravy into freezer-safe containers. Freeze for up to 2–3 months for best quality, then thaw in the refrigerator before reheating.
Enjoy your Slow Cooker Pork Chops with Apples & Savory Brown Gravy!