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.
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 saute them for about 2 minutes on each side or until they are lightly browned. Remove from the pan and set aside.
Place the apple slices in the crockpot. Sprinkle with brown sugar and cinnamon and add the chops. Pour in the apple juice.
Cover and cook on high for 4 hours or on low for 6 hours.*
Sharon's Expert Tips:Crock-Pots and slow cookers all cook differently depending on the model you have, and the thickness of the chops. The cooking time may vary. Be sure to check your meat often. They 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 crock-pot 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 different.Be sure to use bone-in, pork chops. They will have the best flavor and the bone will kelp keep the meat from drying as it’s cooked.