Slow Cooker Apple Cinnamon Pork Chops with Savory Stuffing Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a flat, heat-resistant surface. Have all your ingredients ready at room temperature for the best results. If you are using a slow cooker liner, insert it now to make cleanup even easier.

Check that your meat thermometer is calibrated and ready to verify the internal temperature of the pork chops once the cooking cycle is complete to ensure they are safe and perfectly cooked.

Instructions

Layering the ingredients

1. 1Arrange the pork
   Place the boneless pork chops into the bottom of the slow cooker, fanning them out to ensure they are evenly distributed across the base.
   Look for The pork chops should cover the bottom of the slow cooker in a single layer.
   Tip Ensure the pork chops are not overlapping too much for even cooking.

The pork chops should be arranged in a single layer at the bottom of the slow cooker. Ensure they are not stacked too high so the heat can circulate around each piece, allowing them to braise uniformly in the juices that will develop as the apples and pork heat up.

Adding the flavor profile

2. 2Add toppings
   Evenly spoon the apple pie filling over the pork chops. Sprinkle the dry stuffing cubes over the top of the apples, then drizzle the melted butter over the entire mixture.
   Look for The stuffing should be evenly moistened by the butter.
   Tip Distribute the apple filling to cover each chop completely.

The apple pie filling should be spread evenly over the pork, followed by a consistent layer of dry stuffing cubes.

The melted butter should be drizzled across the entire surface of the stuffing to ensure that every cube is coated, which is essential for achieving the right texture once cooked.

Slow cooking to perfection

3. 3Slow cook and serve
   Cover and cook on low for 4 hours. Once the pork reaches an internal temperature of 145°F (63°C), turn off the slow cooker and let the meat rest for at least 3 minutes before serving.
   Look for The pork should be tender and the stuffing soft and flavorful.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is cooked safely.

After four hours on low, the kitchen should smell warm and savory. The pork should look tender and the stuffing should be moist. Use your thermometer to confirm the pork has reached 145°F (63°C) before turning off the slow cooker and letting the dish rest for at least 3 minutes.

Common mistakes

A common mistake is using pork chops that are too thin, which can cause them to become overcooked and dry during the long cooking process. Aim for chops that are at least one inch thick to hold up well to the slow cooker heat.

Another error is failing to distribute the apple filling evenly, which can lead to uneven flavoring. Finally, do not forget to let the meat rest; cutting into the pork immediately after turning off the slow cooker will cause the juices to escape, resulting in a less tender texture.

How to tell it’s done

The pork chops are done when they are opaque throughout and reach an internal temperature of 145°F (63°C). At this stage, the meat should be fork-tender and pull apart easily with minimal resistance.

The apples should be soft and translucent, and the stuffing should be fully hydrated and tender. Always let the meat rest for at least 3 minutes after removing it from the heat to allow the juices to redistribute throughout the chops, ensuring the final bite is as moist as possible.

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