Easy Crockpot Pork Chops and Apples

Jump to Recipe

This recipe for Easy Crockpot Pork Chops and Apples features tender, juicy fall-off-the-bone pork chops covered with tart/sweet apple slices and smothered in brown sugar and cinnamon.

When pork and apples come together, something wonderful happens, and when you add brown sugar, cinnamon, and a slow cooker to the mix, you have a winning combination.

Pork chops on a plate with mashed potatoes and sliced apples.

Tender and juicy bone-in center-cut pork chops and crisp, tart granny smith apples make this a recipe you will want to serve over and over again. Not only are these crockpot pork chops delicious, but the slow cooker does the work, and all you have to do is serve it to your hungry family!

Like my Slow Cooker Mediterranean Beef Roast, Crock Pot Pot Roast with Onion Soup Mix, Crock Pot Chicken and Potatoes, Ham and Scalloped Potatoes in the Crock-Pot, and this recipe for Baked Pork Chops and Sauerkraut, it’s an absolute family favorite and a great meal to serve on a busy weeknight. Yet, it’s impressive enough to serve guests.

Jump to:

Ingredient notes:
Step-by-step directions:
Recipe FAQs:
Sharon’s tips:
More crockpot and slow cooker recipes:
Recipe:

Ingredient notes:

You will only need a few ingredients to make this dish:

Raw pork chops on a cutting board along with apples and other ingredients.

Bone-in pork chops – tend to be more flavorful and will be juicier.
Apples – I like to use crisp, tart Granny Smith, but any firm apple variety will work in this recipe, such as Jonagold, Braeburn, or Mitsu.
Olive oil – is used to pan-fry the pork chops before they go in the crockpot.
All-purpose flour – coats the pork chops before pan frying, helps them to caramelize and brown quickly, and helps to thicken the liquid. I have also used gluten-free one-for-one flour with good results.
Kosher salt and ground black pepper – season the chops and enhance all of the flavors of the dish.
Brown sugar and ground cinnamon – adds another layer of flavor to the apples and chops.
Apple juice – adds more apple flavor and moisture to the dish. You can substitute apple cider or even, in a pinch, use plain water or chicken stock.

Step-by-step directions:

Season the pork chops on both sides with salt and pepper.

Pork chops on a cutting board seasoned with salt and pepper.

Dredge them in the flour and shake off any excess.

Add oil to a large skillet over medium-high heat. Add the chops and pan-fry them for about two minutes on each side. Set aside.

Place the pork chops in the crockpot. Add the apple slices and then sprinkle with brown sugar and cinnamon over the top. Add the apple juice.

A crockpot full of pork chops topped with brown sugar.

Cover the crockpot, and cook on high for 4 hours or on low for 6 hours. Optional, garnish with chopped parsley. Serve immediately.

Two pork chops on a plate with a glass of white wine.

Recipe FAQs:

What to serve with this recipe?

This dish is a little rich, so I like to keep my sides simple. I usually serve it with Roasted Green Beans with Bacon and Lemon, House Salad, Easy Orzo Pilaf with Lemon and Chives, Southern Green Beans and New Potatoes, Potato and Broccoli Salad with Vinaigrette, or Easy Baked Fresh Tomato Casserole.

How long does it take to cook this dish in a crockpot?

The length of cooking time depends mainly on how thick your pork chops are. In general, it will take about four hours on high or about six hours on high.

What is the safe cooked temperature for pork?

The USDA recommends that pork roasts or pork chops be cooked to an internal temperature of 145 °F. To measure the temperature, insert a meat thermometer into the thickest part of the chop, not touching the bone.

What’s the difference between a slow cooker and a crockpot?

While both use moist heat to cook food low and slow over a long period of time, they are not the same. A crockpot is a brand of slow cooker made by Rival, and slow cooker appliances can be made by many different manufacturers.

All crackpots are slow cookers, but not all slow cookers are crackpots. However, both use a ceramic bowl set inside a hearing unit that cycles off and on. Also, most have two cooking temperatures, high (300 °F) and low (200 °F).

What cut of pork chop works the best in this recipe?

For the best results, try to find thick bone-in porterhouse pork chops that are about an inch thick. They will have a characteristic t-bone, just like a t-bone steak. Blade chops or pork steaks also work well in this recipe.

Boneless chops are thinner and tend to be not as juicy or as flavorful as bone-in chops.

Sharon’s tips:

Crockpots and slow cookers all cook a little differently depending on the model you have. The cooking time will also vary depending on the thickness of your chops. Be sure to check your meat often. It should be falling off the bone tender when done.
The apples in this recipe will be very soft and have the consistency of applesauce after cooking. If you prefer your apples with a firmer texture, wait to add them to the crockpot during the last hour of cooking.
Leftovers can be stored covered in the fridge for up to four days. A single serving can be reheated in the microwave or if you have more, you can reheat covered in a 350 °F oven.