Dinner · Part 3 of 3: Tips & recipe card

Butter Cream Apple Cider Ribeye Pork Chops: Slow-Cooker Dinner Tips, FAQ & printable recipe

Name: Butter Cream Apple Cider Ribeye Pork Chops: Slow-Cooker Dinner
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 4 bone-in ribeye pork chops (about 1 inch thick); 2 Honeycrisp apples, sliced; 1/4 cup dark brown sugar, packed; 1/2 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 and cream sauce in a black crockpot

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

Includes 5 min resting

Tips for success

For the most flavorful sauce, use a good-quality unfiltered apple cider that is not too sweet. The natural acidity of the cider helps balance the richness of the butter and cream.

If you prefer a thicker sauce, remove the pork chops and apples when done and simmer the sauce on the stovetop over medium heat for 5-10 minutes until reduced. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for a few minutes until thickened.

To make this recipe even easier, you can assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low as directed.

This is a great make-ahead option for busy days. The leftovers are delicious the next day; shred the pork and serve it over rice or in sandwiches with the sauce.

Variations

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. This adds a warm, aromatic spice that complements the apples and pork beautifully.
Savory Herb Version: Omit the brown sugar and add 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Use chicken broth instead of apple cider for a more savory sauce that pairs well with roasted vegetables.
Cider-Braised Pork Shoulder: Substitute the pork chops with a 3-pound boneless pork shoulder, cut into large chunks. Increase the cooking time to 8-10 hours on low, then shred the meat and serve with the sauce. This is perfect for feeding a crowd.
Creamy Apple Dijon Pork: Stir 2 tablespoons of Dijon mustard into the cream before pouring over the pork chops. The mustard adds a tangy kick that balances the sweetness and pairs well with the apples and pork.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled; add a splash of cider when reheating.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheat: Reheat in a skillet over medium-low heat, adding a splash of cider or cream to restore the sauce's consistency, until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. To reheat, place the pork chops and sauce in a skillet over medium-low heat, adding a splash of cider or water to loosen the sauce, and heat until warmed through.

Alternatively, microwave individual portions in 30-second intervals, stirring occasionally. The pork chops can also be shredded and used in tacos or over salads.

This dish can be assembled up to 24 hours in advance. Layer the pork chops, apples, brown sugar, and cider in the slow cooker insert, cover, and refrigerate.

When ready to cook, add the butter and cream, then cook on low as directed. The cooking time may need to be increased by 30 minutes if the ingredients are cold. This is perfect for planning ahead for a busy weeknight dinner.

Serving ideas

Serve the pork chops and apples over a bed of creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce. A side of roasted green beans or a crisp green salad with a simple vinaigrette balances the richness of the dish. For a complete comfort meal, add a slice of crusty bread for dipping into the sauce.

To make it a festive meal, garnish with fresh thyme or a sprinkle of chopped parsley just before serving. The sweetness of the apples and brown sugar pairs well with a dry white wine like Sauvignon Blanc or a light Pinot Noir. For a non-alcoholic option, sparkling apple cider is a delightful accompaniment.

Frequently asked questions

Can this recipe be made with boneless pork chops?

Yes, boneless pork chops can be used, but they are leaner and may dry out more quickly. Reduce the cooking time to 4-5 hours on low, and check for doneness at 145°F (63°C). The sauce will still be delicious, but the meat might be slightly less tender than bone-in chops.

Why did the sauce turn out thin?

The sauce can be thin if there is excess liquid from the apples or if the slow cooker was not covered tightly. To thicken, remove the pork and apples, then simmer the sauce on the stovetop for 10-15 minutes until reduced. Alternatively, whisk in a cornstarch slurry and cook for a few minutes.

Can this dish be cooked on high instead of low?

Yes, you can cook on high for 3-4 hours, but the pork chops may become tougher and less tender. Low heat is recommended for the best texture and flavor. If using high heat, check the internal temperature earlier and remove the chops once they reach 145°F (63°C).

How should leftovers be reheated?

Reheat leftovers gently in a skillet over medium-low heat, adding a splash of apple cider or cream to loosen the sauce. Stir occasionally until warmed through. Avoid microwaving on high, as it can make the pork chops tough. Reheated pork chops are also great shredded and used in sandwiches or over rice.

Can the apples be swapped for pears?

Yes, ripe but firm pears, such as Bosc or Anjou, can be used instead of apples. They will soften and add a similar sweetness. Keep the skin on for texture, and slice them similarly. Adjust the sugar slightly if the pears are very sweet.

Recipe card

Butter Cream Apple Cider Ribeye Pork Chops: Slow-Cooker Dinner

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

Ingredients

4 bone-in ribeye pork chops (about 1 inch thick)
2 Honeycrisp apples, sliced
1/4 cup dark brown sugar, packed
1/2 cup unfiltered apple cider
4 tbsp salted butter, cut into pats
1/2 cup heavy whipping cream

Instructions

Place the bone-in ribeye pork chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed.
Scatter the sliced Honeycrisp apples over the pork chops, then sprinkle with the packed dark brown sugar.
Pour the unfiltered apple cider over the apples and pork chops, making sure some liquid is in the bottom of the slow cooker.
Place the pats of salted butter on top of the pork chops and apples, then pour the heavy whipping cream over everything.
Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and cooked through. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the pork chops rest in the sauce for at least 3 minutes before serving.
Using a serving spoon, lift the pork chops and apples onto plates and spoon the creamy sauce over the top.

Contains: milk, sulfites

Estimated nutrition per serving

Calories: 620
Protein: 35 g
Carbohydrates: 28 g
Fat: 42 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.