Crockpot Sour Cream Apple Cider Pork Chops Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. Slice the apples just before adding them to prevent browning. Measure out the brown sugar, apple cider, sour cream, and pan gravy so they are ready to go. If using store-bought gravy, warm it slightly to make it easier to pour. Have a serving spoon and plates ready for when the cooking is done.

Instructions

Layer the Ingredients

1. 1Layer the Pork Chops
   Place the pork chops in the bottom of the slow cooker in a single layer, overlapping slightly if needed. Season lightly with salt and pepper if desired.
   Look for The chops should cover the bottom of the slow cooker evenly.
   Tip If the chops are very thick, they will still cook through in the slow cooker.
2. 2Scatter Apples and Sugar
   Scatter the sliced apples over the pork chops. Sprinkle the brown sugar evenly over the apples. Pour the apple cider over everything.
   Look for The apples and sugar should cover the meat in a rustic layer.
   Tip Tossing the apples with the sugar helps them caramelize as they cook.
3. 3Add Sour Cream and Gravy
   Dollop the sour cream over the top in spoonfuls. Pour the pan gravy evenly over the sour cream and apples. Do not stir.
   Look for The sour cream and gravy form a swirled topping.
   Tip Stirring is not needed; the slow cooker will blend the flavors.

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

The ingredients are not stirred, and the top looks swirled with creamy and saucy patches. The raw pork is visible between the apple slices, and the brown sugar is scattered in clumps. The aroma is already sweet and savory.

Slow-Cook Until Tender

4. 4Cover and Cook Low
   Cover the slow cooker and cook on low for 6 to 8 hours, until the pork chops are fork-tender and the apples are soft. Let it rest for 3 minutes before slicing.
   Look for The sauce will bubble gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low heat keeps the pork moist; avoid high heat to prevent toughness.
5. 5Check for Doneness
   After 6 hours, check the pork chops. They should be fork-tender and easily pull apart. The internal temperature should read at least 145°F (63°C). Let rest for 3 minutes before serving.
   Look for The meat should shred with a fork, and the apples should be soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the chops are not tender, continue cooking for another 30 minutes.

After 6 to 8 hours on low, the slow cooker is bubbling gently around the edges. The apples have softened and released their juices, and the sauce has thickened slightly.

The pork chops are fork-tender and shred easily. The kitchen smells of warm apples, brown sugar, and savory gravy. The sauce is a pale golden brown with visible bits of apple and a creamy sheen.

Serve and Enjoy

6. 6Serve Over Egg Noodles
   Serve the pork chops and apples over warm buttered egg noodles, spooning the creamy sauce over the top.
   Look for The sauce should be silky and coat the spoon.
   Tip For a thicker sauce, remove the solids and simmer the sauce on the stovetop for a few minutes.

The pork chops and apples are lifted onto plates with a slotted spoon, and the sauce is spooned over the top. The meat is moist and glistening, and the apples are soft but still hold their shape. The sauce is silky and coats the spoon. Served over buttered egg noodles, the dish looks hearty and inviting, with steam rising from the plate.

Common mistakes

One common mistake is cooking the pork chops on high heat, which can make them tough and dry. Always use the low setting for the best texture. Another mistake is stirring the ingredients before cooking; leaving them layered allows the flavors to develop without breaking down the apples.

Finally, do not overcook the pork chops, as they can become mushy if left in the slow cooker for too long. Check them at the minimum recommended time.

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.

After reaching temperature, let the meat rest for at least 3 minutes before serving to allow the juices to redistribute. The apples should be soft and slightly caramelized, and the sauce should be thick enough to coat the back of a spoon.

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