Tender, juicy fall-off-the-bone pork chops covered with tart/sweet apple slices and smothered in brown sugar and cinnamon and cooked in a crock-pot. A real family favorite, yet, impressive enough to serve guests.
4pork chops,bone-in center-cut, about 1-inch thick
1tablespoonolive oil
½cupall-purpose flour
1teaspoonkosher salt
¼teaspoonground black pepper
4granny smith apples,unpeeled, cored and quartered
½cuplight brown sugar
1teaspoonground cinnamon
½cupapple juice or apple cider
Instructions
Season the chops on both sides with the salt and pepper.
Dredge in 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 or until they are lightly browned. Remove from the pan.
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.
Cover and cook on high for four hours or on low for six hours.
Optional, garnish with chopped parsley. Serve immediately.
Notes
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.I always use granny smith apples in this recipe because they are firm and I like their tartness. You can substitute other types of apples, but depending on which you use, the consistency and taste will be a bit different.Be sure to use bone-in pork chops. They will have the best flavor, and the bone will help to keep the meat from drying as its cooked.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.