Slow Cooker Parmesan Apple Cider Pork Chops Step-by-step instructions

Before you start

Before starting, ensure the pork chops are thawed if frozen, and pat them dry with paper towels. Slice the apples into thin wedges, leaving the skin on for texture.

Measure the brown sugar and cider, and cube the cream cheese. Have all ingredients ready to simply layer into the slow cooker. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Layer the Ingredients

1. 1Layer the Chops and Apples
   Place the bone-in ribeye pork chops in the bottom of a 6-quart slow cooker, arranging them in a single layer if possible. Scatter the sliced Honeycrisp apples over the top of the chops. Sprinkle the dark brown sugar evenly over the apples, then pour the unfiltered apple cider over everything.
   Look for The chops should be nestled among the apple slices, with brown sugar and cider covering the bottom of the pot.
   Tip If the chops are very large, you can overlap them slightly—they will shrink as they cook.
2. 2Add the Cream Cheese and Parmesan
   Place the cubed cream cheese in the center of the slow cooker, directly on top of the apples and pork. Sprinkle the freshly grated Parmesan cheese over the entire surface, covering as much as possible.
   Look for The cream cheese will look like a white mound in the middle, and the Parmesan will create a snowy layer over the apples.
   Tip Cut the cream cheese into cubes so it melts more evenly into the sauce as it cooks.

The slow cooker will contain pork chops on the bottom, topped with apple slices, brown sugar, and cider.

The cream cheese and Parmesan sit on top, looking like a snowy cap. The aromas of apple and pork are fresh and inviting, with no cooking yet begun.

Slow Cook Until Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are fork-tender and easily pull apart. The internal temperature of the thickest part of the chops should reach at least 145°F (63°C). Once done, let the chops rest for at least 3 minutes before serving.
   Look for The sauce will be bubbling gently around the edges, and the pork will be tender and juicy when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender results, but if short on time, HIGH works too—just check for doneness earlier.

After several hours, the slow cooker will be filled with a bubbling, creamy sauce. The kitchen will smell of sweet apples, savory pork, and rich cheese. The pork chops should be very tender, and the sauce will have a golden, glossy appearance.

Serve with Sauce

4. 4Serve with Sauce and Apples
   Using a slotted spoon or tongs, transfer the pork chops and apple slices to a serving platter or individual plates. Spoon the creamy Parmesan apple cider sauce from the slow cooker over the top. Serve immediately, with any extra sauce on the side.
   Look for The sauce should be velvety and smooth, with caramelized apple pieces clinging to the pork.
   Tip For a thicker sauce, let it sit for a few minutes after cooking—it will reduce slightly as it cools.

The pork chops are transferred to plates, and the sauce is spooned over the top. The apples are soft and caramelized, and the sauce is velvety and smooth. The dish is ready to serve, with a final sprinkle of fresh herbs if desired.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets heat escape and extends cooking time. Another is using lean, boneless pork chops, which can dry out in the slow cooker.

Also, be sure not to overcrowd the slow cooker; if the chops are piled too high, they may not cook evenly. Finally, don't skip resting the meat—this allows the juices to redistribute for maximum tenderness.

How to tell it’s done

The pork chops are done when they are fork-tender and easily pull apart, but still juicy. The internal temperature should reach at least 145°F (63°C) in the thickest part, and the meat should rest for 3 minutes before serving.

The sauce should be bubbling and slightly thickened, with the apples soft and caramelized. If the pork is still tough, continue cooking for another 30 minutes and check again.

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