Slow Cooker Cinnamon Apple Pork Chops Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh ground cinnamon rather than pre-ground, as it has a more vibrant aroma.

If you prefer a deeper caramelized flavor, you can sear the pork chops in a hot skillet for 2 minutes per side before adding them to the slow cooker. This adds a golden crust and extra depth, though it's not necessary.

To make clean-up easier, use a slow cooker liner. If you want a thicker sauce, remove the pork and apples, then transfer the liquid to a saucepan and simmer over medium heat for 10-15 minutes until reduced.

Be careful not to over-reduce, as it can become too salty. Serve with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Variations

• Add root vegetables: Add 2 peeled and sliced carrots or parsnips to the apple layer. They will absorb the cider and become tender, adding extra heartiness and color to the dish.
• Spice it up: Add a pinch of nutmeg, allspice, or even a star anise to the brown sugar mixture for a more complex spice profile. Adjust to taste.
• Use bone-in chops: Substitute bone-in pork chops for boneless. Increase the cook time by 30 minutes and check for doneness at 5.5 hours. The bone adds extra flavor.
• Make it a one-pot meal: Add 1 cup of halved baby potatoes or cubed butternut squash to the bottom of the slow cooker with the apples. They will cook in the cider and make the dish a complete meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered skillet over medium-low heat or in the microwave, adding a splash of apple cider or water to keep moist.

Store leftover pork chops and apples in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop until warmed through.

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 as directed. Add 30 minutes to the cook time if starting from cold. This makes it a true set-and-forget meal.

Serving ideas

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. Pair with roasted acorn squash, mashed potatoes, or a simple green salad for a complete meal.

For a festive autumn presentation, garnish with a few fresh thyme sprigs or a dusting of cinnamon. The dish is hearty enough to stand alone but also works well over rice or egg noodles. Leftovers are excellent in sandwiches or wraps the next day.

Frequently asked questions

Recipe card

Slow Cooker Cinnamon Apple Pork Chops

Prep 15 minCook 5 h 30 minRest 5 minTotal 5 h 50 minServes 4

Ingredients

• 3 Honeycrisp apples, sliced
• 1 sweet onion, sliced
• 4 thick boneless pork chops
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1 cup unfiltered apple cider

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

390

Protein

32 g

Carbohydrates

38 g

Fat

13 g

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