Slow Cooker Apricot Russian Dressing Pork Chops Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider searing the pork chops in a hot skillet for one minute per side before placing them in the slow cooker. While this adds an extra step, the Maillard reaction creates a richer base for the sauce. However, this is entirely optional, and the recipe remains delicious without it if you prefer a truly hands-off approach.

If you find that the sauce is too thin once the cooking is finished, you can remove the chops and set the slow cooker to high with the lid off for 10 to 15 minutes. This will allow some of the excess moisture to evaporate, resulting in a more concentrated and thicker sauce that perfectly coats the pork when served.

Variations

• Spicy Apricot Chops: Add one tablespoon of red pepper flakes or a dash of hot sauce to the sauce mixture before pouring it over the pork for a pleasant kick that balances the sweetness of the apricots.
• Herb-Infused Version: Stir in one teaspoon of dried thyme or rosemary into the sauce mixture. These earthy herbs complement the onion soup mix and provide a sophisticated aromatic quality to the finished pork chops.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a skillet over low heat or in the microwave until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork is cooled to room temperature within 2 hours of cooking before placing it in the fridge.

When storing, keep the pork chops submerged in some of the remaining sauce to help them retain moisture, which prevents the meat from drying out during the storage period.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the entire dish and store it for up to 2 days before reheating.

It is also possible to assemble the ingredients in a freezer-safe bag, freeze, and then thaw in the refrigerator before transferring to the slow cooker for an even easier weeknight preparation.

Serving ideas

Serve these pork chops hot, spooning a generous amount of the thickened apricot onion sauce over each piece.

They pair beautifully with simple side dishes that can soak up the extra sauce, such as mashed potatoes, steamed green beans, or a side of fluffy white rice. The sweetness of the apricot and the tang of the dressing make it a versatile main course.

For a balanced presentation, consider garnishing the plate with a sprinkle of fresh parsley or chopped chives to add a pop of color. The bright green herbs contrast nicely with the rich, orange-toned sauce.

Serve alongside a crisp green salad with a light vinaigrette to provide a refreshing counterpoint to the savory and sweet profile of the main dish.

Frequently asked questions

Recipe card

Slow Cooker Apricot Russian Dressing Pork Chops

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 4 boneless pork chops
• 1 cup Russian dressing
• 1/2 cup apricot preserves
• 1 packet onion soup mix

Instructions

1. Place the boneless pork chops in a single layer at the bottom of the slow cooker stoneware. Ensure the chops are arranged flat to promote even cooking throughout the process.
2. In a separate bowl, whisk together the Russian dressing, apricot preserves, and the packet of onion soup mix until well combined. Pour this mixture evenly over the pork chops, ensuring each piece is well coated.
3. Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once the pork reaches an internal temperature of 145°F (63°C), turn off the heat and let the meat rest for at least 5 minutes before serving with the thickened apricot onion sauce.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

32 g

Fat

15 g

Fiber

0.5 g

Sugar

24 g

Sodium

750 mg

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