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Crockpot Apple Pork Chops
Boneless pork chops go into the crockpot completely raw, no searing, no broth, no butter. Just apples, onion, honey, and cinnamon piled on top so their own juice becomes the sauce. Four hours later the chops are fall-apart tender and the apples have collapsed into something closer to a chunky apple compote than a topping. This is the dinner you start on a Sunday afternoon and forget about until the house smells like cinnamon.
Servings: 6 pork chops
pork chops
Equipment
- Crockpot (6-quart slow cooker)
- Chef's knife
- cutting board
- Measuring spoons
- Meat thermometer
Ingredients
Pork Chops
- 6 boneless pork chops
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Apple Topping
- 3 Honeycrisp apples, cored and sliced ¼ inch thick
- 2 Granny Smith apples, cored and sliced ¼ inch thick
- 1 medium onion, sliced
- 2 tablespoons honey
Instructions
- Season the pork chops on both sides with the garlic powder, onion powder, salt, and pepper, then arrange them in a single layer in the bottom of the crockpot.
- Scatter the Honeycrisp apples, Granny Smith apples, and sliced onion over the pork chops so the chops are fully covered.
- Drizzle the honey over the apples and onion, then sprinkle the cinnamon evenly over the top.
- Cover with the lid and cook on low for 4 to 6 hours, until the pork chops are fork-tender and register 145°F on a meat thermometer.
- Spoon the pork chops onto plates with a generous scoop of the apple-onion topping and its juices, and serve with mashed potatoes, buttered noodles, or rice.
Nutrition Facts
Crockpot Apple Pork Chops
Amount per Serving
Calories
319
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
90
mg
30
%
Sodium
455
mg
20
%
Potassium
706
mg
20
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
22
g
24
%
Protein
30
g
60
%
Vitamin A
89
IU
2
%
Vitamin C
8
mg
10
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
Slice the apples no thinner than ¼ inch. Thinner slices break down completely over a 4-to-6-hour cook and you lose the apple pieces entirely to sauce; the ¼-inch cut is what keeps some bite in the topping.
There's no broth, cider, or butter in this recipe on purpose. The apples release enough liquid on their own as they break down, so adding extra liquid waters down the sauce instead of concentrating it.
Check for doneness starting around the 4-hour mark if your crockpot runs hot. Every slow cooker heats a little differently, and pork chops go from tender to stringy fast once they pass 145°F for too long.
If you want the onion to hold its shape a bit more, cut it into thicker half-moons rather than thin slices. Thin-sliced onion tends to disappear into the apple juice by hour four.
Leftover apple-onion topping is worth saving separately. Stirred into oatmeal or spooned over vanilla ice cream, it works as a quick dessert the next day.
Diet: Gluten Free (verify honey/onion powder brands if labeling strictly)
