Parmesan Apple Cider Pork Chops: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender pork chops, choose thick-cut boneless chops that are at least 1 inch thick. Thin chops will dry out in the slow cooker. If you only have thin chops, reduce the cooking time to 4 to 5 hours on low and check frequently.

Also, don't stir the ingredients after adding them. The layering is important for the sauce to develop properly. The cream cheese and Parmesan will melt and blend on their own, creating a smooth sauce.

To make the sauce even richer, you can stir in a tablespoon of butter at the end. If the sauce is too thin, remove the pork and apples, then simmer the sauce on the stovetop until it reduces.

Or, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, stir it into the slow cooker, and cook for 15 more minutes. For extra apple flavor, add a pinch of cinnamon or nutmeg to the apples before cooking.

Variations

• Add Onions and Garlic: Sauté a sliced onion and 2 minced garlic cloves in a little olive oil until soft, then layer them under the pork chops. This adds a savory depth that complements the sweet apples and creamy sauce.
• Use Bone-In Pork Chops: Bone-in chops work well in this recipe. They may take a little longer to cook, so check for doneness at the 7-hour mark. The bone adds flavor and helps keep the meat moist.
• Make It Spicy: Add a pinch of red pepper flakes or a diced jalapeño along with the apples for a subtle heat that contrasts nicely with the sweet and creamy sauce. Adjust the amount to your taste.
• Try Pears Instead of Apples: For a different fruit flavor, use firm, ripe pears in place of the apples. They will cook down similarly and offer a more delicate sweetness. Use pear cider or apple juice as the liquid.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of cider when reheating.

Freezer

Freeze cooled pork chops and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts, until heated through.

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of apple cider or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave until heated through. The pork will remain tender and the sauce will still be delicious. Make sure to cool the leftovers within 2 hours of cooking and refrigerate promptly.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. 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 you are starting from cold. Alternatively, you can cook the pork chops fully and then refrigerate them in the sauce; reheat gently on the stovetop or in the slow cooker on low until warmed through.

Serving ideas

Serve the pork chops hot, straight from the slow cooker, with a generous spoonful of the creamy apple sauce over the top. The dish pairs beautifully with fluffy herb rice, mashed potatoes, or crusty bread to soak up the sauce.

For a lighter side, steamed green beans or a simple green salad with a tangy vinaigrette would balance the richness. The sweet and savory flavors are also lovely with roasted root vegetables like carrots or parsnips.

For a more elegant presentation, plate each pork chop on a bed of rice and arrange the apple slices artfully around it. Drizzle the sauce over the top and finish with a sprinkle of fresh thyme or parsley if you have it. This dish is hearty enough to be a main course on its own, but it also works well as part of a larger meal. The leftovers are just as delicious the next day, so consider making extra for lunch.

Frequently asked questions

Recipe card

Parmesan Apple Cider Pork Chops: 5-Ingredient Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 4 thick-cut boneless center-cut pork loin chops
• 2 Honeycrisp apples, sliced
• 1/4 cup dark brown sugar, packed
• 1/2 cup unfiltered apple cider
• 8 oz cream cheese, softened and cut into chunks
• 3/4 cup freshly grated Parmesan cheese

Instructions

1. Place the thick-cut boneless pork loin chops in the bottom of the slow cooker in a single layer. They can overlap slightly if needed, but try to keep them as even as possible for uniform cooking.
2. Scatter the sliced Honeycrisp apples over the pork chops. Sprinkle the dark brown sugar evenly over the apples and chops, then pour the unfiltered apple cider over everything.
3. Place the softened cream cheese chunks in the center of the slow cooker, then shower the freshly grated Parmesan over the top. Do not stir; the cheese will melt and blend during cooking.
4. Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and the sauce is bubbling and thickened. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
5. Using tongs, carefully lift one pork chop from the sauce. Insert an instant-read thermometer into the thickest part. The pork is safe to eat when it reaches at least 145°F (63°C). Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker and let the pork chops rest in the warm sauce for at least 3 minutes. This allows the juices to redistribute and the meat to stay tender.
7. Using a serving spoon, lift a pork chop and a generous portion of apples from the slow cooker. Spoon the velvety Parmesan cream cheese sauce over the top. Serve hot, over fluffy herb rice if desired.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

28 g

Fat

30 g

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