Dinner · Part 3 of 3: Tips & recipe card

Butter Cream Apple Cider Pork Chops: 4-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Name: Butter Cream Apple Cider Pork Chops: 4-Ingredient Crockpot Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 4 boneless center-cut pork loin chops (about 1 inch thick); 2 large Honeycrisp apples, cored and sliced; 1/4 cup dark brown sugar, packed; 1/4 cup unfiltered apple cider; 4 tbsp salted butter, cut into pats; 1/2 cup heavy whipping cream

By Clara Weller · Oct 29, 2026

Slow cooker pork chops with apples in a creamy butter sauce, garnished with fresh thyme on a white plate.

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For the best flavor, use unfiltered apple cider, which has a more robust apple taste than filtered juice. If you prefer a tarter dish, use a firm, tart apple like Granny Smith.

The brown sugar can be adjusted to taste—use more if you like a sweeter sauce, less if you prefer the apples to shine through.

To make the sauce extra thick, remove the pork and apples from the slow cooker, then transfer the liquid to a saucepan. Simmer over medium heat for 5 to 10 minutes until reduced. Whisk in a slurry of cornstarch and water if needed. This is especially helpful if the sauce is too thin for your liking.

Variations

Apple Cider Pork with Onions: Add one thinly sliced yellow onion to the slow cooker along with the apples. The onions will soften and sweeten during cooking, adding another layer of flavor to the sauce.
Spiced Apple Pork Chops: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the brown sugar before sprinkling over the apples. The warm spices complement the apples and cream beautifully.
Pork Chops with Cranberries: Replace half of the apples with 1/2 cup of fresh or frozen cranberries. The cranberries add a tart brightness that balances the sweetness of the brown sugar and cream.
Cider-Braised Pork Shoulder: Substitute a 2-pound boneless pork shoulder, cut into large chunks, for the pork chops. Increase the cooking time to 8 hours on low, and shred the meat before serving.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a saucepan over low heat, adding a splash of cider or cream to loosen the sauce. Avoid boiling, as the cream may separate.

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in a saucepan over low heat, adding a splash of cider or cream if the sauce has thickened too much.

This dish can be assembled the night before. Layer the pork, apples, sugar, cider, butter, and cream in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the pork chops and apples over garlic mashed potatoes to soak up the rich sauce. The creamy potatoes are the perfect counterpoint to the sweet-tart apples and savory pork.

For an even heartier meal, add a side of steamed green beans or a simple green salad with a vinaigrette to cut through the richness.

For a lighter option, serve the pork chops with crusty bread or over cooked egg noodles. The sauce is also excellent spooned over roasted vegetables or polenta.

Garnish with fresh thyme or parsley, if desired, though the dish is delicious as-is. The leftovers are wonderful in sandwiches the next day.

Frequently asked questions

Can this recipe be made with bone-in pork chops?

Yes, bone-in pork chops work well in this recipe. They may take slightly longer to cook, so increase the cooking time by 30 minutes to 1 hour. The bone adds extra flavor to the sauce. Ensure the internal temperature reaches 145°F (63°C).

Why is the sauce thin, and how can it be thickened?

The sauce may be thin if the slow cooker has a lot of condensation or if the apples release more liquid than expected. To thicken, remove the pork and apples, then simmer the sauce on the stovetop for 5-10 minutes. Alternatively, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, and cook until thickened.

Can this recipe be doubled?

Yes, this recipe can be doubled as long as the slow cooker is large enough (6 quarts or bigger). Keep the same layer order and cooking time, but check for doneness at the minimum time. The pork should still reach 145°F (63°C).

What can be substituted for heavy cream?

Half-and-half or whole milk can be used, but the sauce will be thinner and less rich. For a dairy-free option, coconut cream or full-fat coconut milk can work, though the flavor will change. Avoid skim milk, as it may curdle.

Can this recipe be cooked on high instead of low?

Yes, you can cook on high for 3 to 4 hours instead of low for 6 to 7 hours. The results will be similar, but the meat may be slightly less tender. Always check that the internal temperature reaches 145°F (63°C).

Recipe card

Butter Cream Apple Cider Pork Chops: 4-Ingredient Crockpot Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

4 boneless center-cut pork loin chops (about 1 inch thick)
2 large Honeycrisp apples, cored and sliced
1/4 cup dark brown sugar, packed
1/4 cup unfiltered apple cider
4 tbsp salted butter, cut into pats
1/2 cup heavy whipping cream

Instructions

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.
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.
Dot the surface with the salted butter pats. Pour the heavy whipping cream over the top. Do not stir; leave the ingredients layered.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 480
Protein: 30 g
Carbohydrates: 25 g
Fat: 30 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.