Butter Cream Apple Cider Pork Chops: 4-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. Core and slice the apples—no need to peel them, but remove the seeds. Measure the brown sugar, cider, and cream.

Cut the butter into pats. If the pork chops are thicker than 1 inch, consider butterflying them or increasing the cooking time. Have an instant-read thermometer ready to check doneness.

Instructions

Layer the Ingredients

1. 1Layer the Pork Chops
   Place the boneless pork loin chops in a single layer in the bottom of a 6-quart slow cooker. They can overlap slightly, but try to keep them mostly in one layer so they cook evenly.
   Look for The chops should cover the bottom of the slow cooker evenly.
   Tip If the chops are very thick, consider cutting them in half horizontally for faster cooking.
2. 2Add Apples and Sugar
   Scatter the sliced Honeycrisp apples over the pork chops. Sprinkle the dark brown sugar evenly over the apples and chops. Pour the apple cider over everything.
   Look for The apples and sugar should cover the pork chops in an even layer.
   Tip Use a spoon to gently distribute the brown sugar so it doesn't clump.
3. 3Top with Butter and Cream
   Dot the surface with the salted butter pats. Pour the heavy whipping cream over the top. Do not stir; leave the ingredients layered.
   Look for The butter and cream should be visible on top of the apples.
   Tip Stirring now is not necessary—the slow cooker will blend the flavors as it cooks.

At the end of this phase, the slow cooker contains a neat layer of pork chops, topped with apples, brown sugar, cider, butter, and cream.

The butter and cream are visible on top, and the sugar is sprinkled evenly. Nothing is stirred, and the layers are distinct. This setup allows the flavors to meld as the slow cooker heats.

Slow-Cook the Pork

4. 4Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and easily pull apart. The apples should be soft and caramelized. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the pork will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes to the cook time.
5. 5Check for Doneness
   After 6 hours, check the pork chops. They should be tender enough to cut with a fork. For food safety, insert an instant-read thermometer into the thickest part of a chop—it should read at least 145°F (63°C). Let the meat rest for 3 minutes before serving.
   Look for The pork is done when it shreds easily and the thermometer reads 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the chops are not yet tender, continue cooking for another 30 minutes and check again.

After 6 to 7 hours on low, the sauce is bubbling gently, and the pork is fork-tender. The apples have softened and turned golden, and the sauce has thickened slightly. The kitchen smells of butter, apples, and pork. The pork should easily shred with a fork, and the internal temperature should be at least 145°F (63°C).

Serve and Enjoy

6. 6Serve with Mashed Potatoes
   Spoon the pork chops and apples onto plates or a platter. Spoon the buttery sauce over the top. Serve with garlic mashed potatoes, if desired, and enjoy the rich, creamy sauce.
   Look for The sauce should be thick and creamy, coating the pork and apples.
   Tip For a thicker sauce, remove the pork and apples, then simmer the sauce on the stovetop for 5 minutes.

The pork is plated with a generous spoonful of sauce and apples. The sauce is creamy and coats the meat. The mashed potatoes are ready to soak up the extra sauce. The dish looks rich and comforting, with visible caramelized apple slices and tender pork. It's ready to serve immediately.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using thin pork chops that dry out—choose thick-cut chops.

Overcooking can make the pork tough, so check at the minimum time. Do not skip the rest period; it ensures juicy meat. Finally, avoid stirring the ingredients before cooking, as the layers help the flavors develop.

How to tell it’s done

The pork chops are done when they are fork-tender and easily pull apart. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. Let the meat rest for 3 minutes before serving to allow the juices to redistribute.

The apples should be soft and caramelized, and the sauce should be thick enough to coat the back of a spoon. If the sauce is too thin, remove the solids and simmer the liquid on the stovetop to reduce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest