Slow Cooker Pork Chops with Apples

3. Instructions

1. Season the Pork: Generously season both sides of the pork chops with salt, pepper, and garlic powder.

2. Layer: Place half of the sliced apples at the bottom of the slow cooker to create a “bed” for the meat.

3. Arrange Meat: Lay the pork chops over the apples in an even layer. Top with the remaining apple slices.

4. Whisk Sauce: In a small bowl, whisk together the condensed soup, apple juice, brown sugar, and cinnamon.

5. Pour: Carefully pour the sauce mixture over the pork and apples until they are well-coated.

6. Slow Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The pork is finished when it reaches an internal temperature of 63°C (145°F) and the apples are tender.

7. Serve: Ladle the creamy apple sauce over the chops before serving.

4. Variations

• The Savory Twist: Replace brown sugar and cinnamon with dried thyme and rosemary for a more herbal, earthy profile.

• Veggie Addition: Add 1 cup of baby carrots or sliced sweet onions to the bottom layer for a complete one-pot meal.

• Extra Tang: Stir in 1 tablespoon of Dijon mustard to the sauce to balance the sweetness of the fruit.

5. Serving and Storage

• Serving: This dish pairs beautifully with mashed potatoes, wild rice, or roasted Brussels sprouts to complement the sweet-and-savory glaze.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently in the microwave or on the stovetop. If the sauce has thickened too much, add a splash of apple juice to restore its consistency.

6. Benefits

• Minimal Effort: Requires no pre-searing or sautéing; simply layer and cook.

• Natural Tenderizer: The acidity in the apples helps break down the pork fibers, ensuring the meat stays moist during the long cooking process.

• Seasonal Flavor: An excellent way to use an abundance of autumn harvest apples.