Easy Crockpot Apple Cinnamon Pork Chops
Tender pork chops slow-simmered with sweet Honeycrisp apples, caramelized onions, and warm cinnamon in a rich apple cider sauce — this effortless crockpot dinner fills your home with cozy fall aromas while the slow cooker does all the work. Perfect for busy weeknights or lazy weekends, the set-it-and-forget-it method yields juicy, fall-apart meat with a naturally gluten-free, sweet-savory sauce that tastes even better the next day.
Equipment
- 6-quart slow cooker
- Sharp knife For slicing apples and onions
- Cutting board
- Measuring cups and spoons
- Small bowl For mixing spices
- Tongs For handling pork
- Large skillet For searing pork chops (optional but recommended)
- Meat thermometer To check internal temperature of pork
Ingredients
- 4 bone-in or boneless pork chops about 1-inch thick
- 2 large apples, cored and sliced Honeycrisp or Granny Smith recommended; sliced into 1/4-inch wedges, skin on
- 1 medium onion, sliced sliced into thin rings
- 1/2 cup apple cider or apple juice 120ml; unfiltered organic cider preferred
- 1/4 cup brown sugar 50g, packed
- 1 tsp ground cinnamon Vietnamese cinnamon recommended for bolder flavor
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
For Thickening (Optional)
- 2 tbsp cornstarch for thickening sauce into gravy
- 2 tbsp water mixed with cornstarch to form a slurry
Instructions
- Wash, core, and slice apples into 1/4-inch wedges (leave skin on); slice onion into thin rings. In a small bowl, combine brown sugar, cinnamon, nutmeg, salt, and pepper.
- Pat pork chops dry, press half the spice mixture onto one side, and sear in a hot skillet over medium-high heat for 2–3 minutes per side until golden; transfer to the slow cooker insert.
- Place half the apples and onions in the bottom of the slow cooker, lay the pork chops in a single layer on top, then cover with the remaining apples and onions.
- Pour the apple cider evenly over the ingredients and sprinkle the remaining spice mixture on top; add an extra 1/4 cup cider if using thick-cut chops.
- Cover and cook on low for 4–6 hours, checking at the 4-hour mark; pork is done when it reaches an internal temperature of 145°F and shreds easily with a fork.
- Whisk cornstarch and water into a smooth slurry, stir into the slow cooker juices, then cook on high for 15–20 minutes until the sauce thickens to a gravy consistency.
- Turn off the slow cooker and let the dish rest 5–10 minutes, then plate the pork chops and spoon apples, onions, and sauce generously over the top.
Notes
- Choose pork chops with some marbling — the fat renders during slow cooking and keeps the meat juicy throughout the long cook time.
- Bone-in chops add richer flavor to the braising liquid; use them when possible for the best results.
- Always cook on LOW — high heat can toughen pork chops and dry them out in a slow cooker.
- Slice apples uniformly (1/4-inch) so they cook evenly; thicker slices stay slightly firmer, thinner slices melt into the sauce.
- No apple cider? Substitute apple juice, or use water mixed with 1 tablespoon of apple cider vinegar for a similar tang.
- For a holiday twist, stir in 1/4 cup dried cranberries or substitute pears for the apples in late fall.
- Leftovers keep refrigerated in an airtight container for up to 4 days, or freeze for up to 3 months; reheat with a splash of apple cider to restore moisture.
- To reheat in the oven, cover with foil and warm at 325°F (165°C) for about 15 minutes.
- This recipe is naturally gluten-free — just ensure your cornstarch (if using) is certified gluten-free.
- Serve over mashed potatoes, sweet potato hash, or wild rice pilaf to soak up the sweet-savory sauce.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 28gProtein: 32gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 420mgPotassium: 620mgFiber: 4gSugar: 22gVitamin A: 2IUVitamin C: 8mgCalcium: 4mgIron: 10mg
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