Slow Cooker Cinnamon Apple Pork Chops Step-by-step instructions

Before you start

Before you start, have your ingredients ready: slice the apples and onion, measure the brown sugar and cinnamon, and pour the apple cider. No need to sear the pork chops—this is a true dump-and-go recipe. Ensure your slow cooker is clean and dry.

If you want to save time, you can slice the apples and onion the night before and store them in the refrigerator. For the best texture, use thick-cut boneless pork chops and avoid thin ones that may dry out during the long cook.

Instructions

Layer and Season

1. 1Layer the apples and onion
   Scatter the sliced Honeycrisp apples and sweet onion evenly across the bottom of the slow cooker. Spread them out so they form a single, even layer that will cushion the pork chops and absorb the cider as they cook.
   Look for The apple and onion layer should cover the bottom of the slow cooker completely.
   Tip Cut the apples into thick slices so they hold their shape during the long cook.
2. 2Season the pork chops
   Place the thick boneless pork chops on top of the apples and onion in a single layer. Sprinkle the brown sugar and ground cinnamon evenly over the pork chops, making sure to coat the tops and sides.
   Look for The pork chops should be well coated with the brown sugar and cinnamon mixture.
   Tip Use your hands to rub the seasoning into the meat for better flavor.
3. 3Pour the apple cider
   Pour the unfiltered apple cider over the pork chops and apples. Do not stir; the liquid will distribute as it heats. The cider should come about halfway up the sides of the pork chops.
   Look for The liquid will be a deep amber color with the brown sugar beginning to dissolve.
   Tip Use unfiltered cider for a richer, more authentic apple flavor.

At the end of this phase, the slow cooker contains a bed of apple and onion slices, topped with pork chops coated in brown sugar and cinnamon, with apple cider poured around.

The sugar may not be fully dissolved yet, but the layers are ready for slow cooking. The kitchen will smell faintly of cinnamon and apples.

Slow Cook and Glaze

4. 4Cook on low
   Cover the slow cooker and cook on LOW for 5.5 hours. Do not lift the lid during cooking to keep the heat and moisture inside. The pork chops will become tender and the apples will soften but remain slightly firm.
   Look for The aroma of cinnamon and apples will fill the kitchen as the pork chops cook.
   Tip If using a slow cooker with a warm setting, you can switch to warm after 5 hours if needed.
5. 5Spoon the cider over the pork
   After 5 hours, carefully remove the lid and spoon some of the hot spiced cider over the pork chops. This keeps the meat moist and helps the glaze develop. Continue cooking for the remaining 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The cider should look glossy and slightly thickened from the brown sugar.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a spoon or baster to coat the pork chops evenly.

After 5 hours, the pork chops are nearly done, and the cider has turned into a rich, amber sauce. The apples are soft but still hold their shape. The aroma is intensely spiced and sweet. Spoon the sauce over the pork to enhance the glaze, then continue cooking for the final 30 minutes.

Rest and Serve

6. 6Rest the pork chops
   When the pork chops are cooked through and reach an internal temperature of 145°F (63°C), transfer them to a cutting board and let them rest for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist.
   Look for The pork chops should be firm to the touch and the juices run clear.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender, juicy pork chops.
7. 7Plate and serve
   Serve the pork chops with a generous scoop of the caramelized apples and onions from the slow cooker. Spoon some of the warm spiced cider over the top. The apples are the perfect sweet-savory accompaniment.
   Look for The apples should be tender-crisp and coated in a glossy cinnamon glaze.
   Tip Pair with roasted acorn squash or mashed potatoes for a complete meal.

The pork chops have rested and are ready to plate. The apples are caramelized and tender, the sauce is glossy, and the meat is fork-tender. The dish looks like a rustic autumn feast, with warm brown and golden tones. Serve immediately with a generous spoonful of apples and sauce.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Resist the urge to peek! Another is using thin pork chops, which become dry and tough. Stick with thick-cut chops.

Overcooking can also make the pork dry; use a thermometer to ensure you remove them from the slow cooker at 145°F (63°C). Finally, don't skip the resting period—it's key to juicy meat. If the sauce seems too thin, you can simmer it on the stovetop after removing the pork to thicken it.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C) on an instant-read thermometer. They should be tender and easily pull apart with a fork. The apples should be tender-crisp—softened but not falling apart—and the sauce should be slightly thickened and glossy.

If the pork chops are not yet tender, continue cooking for another 30 minutes and check again. Always let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

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