Slow Cooker Sour Cream Apple Cider Pork Chops Tips, FAQ & printable recipe

Tips for success

For the best texture, choose pork chops that are at least 1 inch thick. Thinner chops will cook faster and may dry out.

If you have time, sear the chops in a hot skillet for 2 minutes per side before adding them to the slow cooker — this adds a deeper flavor and a nicer color. However, the recipe works perfectly without this step.

The sauce is the star here. If you prefer a thicker gravy, remove the pork chops and apples after cooking, then whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water into the sauce.

Cook on high, uncovered, for 15 minutes until thickened. Alternatively, let the sauce cool slightly and stir in a little more sour cream before serving.

Variations

• Pork and Pear: Replace the apples with firm pears, such as Bosc or Anjou, and use pear cider or apple juice. The pears will soften and add a subtle floral sweetness.
• Spiced Apple Pork: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the brown sugar before sprinkling over the apples. This adds a warm, autumnal spice note.
• Onion and Thyme: Thinly slice one yellow onion and layer it under the pork chops. Add 2 sprigs of fresh thyme to the slow cooker before covering. The onion adds savory depth.
• Cranberry Apple: Stir 1/2 cup of dried cranberries into the apple mixture. The cranberries plump up as they cook, adding a tart contrast to the sweet apples and rich sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked pork chops and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over low heat, stirring occasionally, until warmed through. Add a little apple cider or water to loosen the sauce if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld further as they sit. When reheating, do so gently on the stovetop over low heat, adding a splash of apple cider or water if the sauce has thickened too much. The pork chops may become more tender with reheating.

This recipe is ideal for making ahead. Assemble the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed.

Add 30 minutes to the cooking time if starting from cold. The dish can also be fully cooked and refrigerated for up to 2 days before serving.

Serving ideas

Serve the pork chops and apples over warm buttered egg noodles, which soak up the delicious sauce. Mashed potatoes or rice are also excellent choices. A side of steamed green beans or a simple green salad adds freshness and contrast. The dish is hearty enough to stand alone, but the noodles make it a complete meal.

For a family-style presentation, transfer the pork chops and sauce to a large platter and let everyone serve themselves. Garnish with a sprinkle of fresh thyme or parsley if desired.

The sweet-and-savory flavor pairs well with a crisp apple cider or a light lager. This is a comforting dinner that feels special without requiring much effort.

Frequently asked questions

Recipe card

Slow Cooker Sour Cream Apple Cider Pork Chops

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 bone-in ribeye pork chops (about 1 inch thick)
• 2 Honeycrisp apples, cored and sliced
• 1/4 cup dark brown sugar, packed
• 1/2 cup unfiltered apple cider
• 1 cup full-fat sour cream
• 1 cup savory pan gravy (homemade or store-bought)
• warm buttered egg noodles, for serving

Instructions

1. Place the pork chops in the bottom of the slow cooker in a single layer. Scatter the sliced apples over the meat, then sprinkle with the brown sugar. Pour the apple cider over everything.
2. In a small bowl, whisk together the sour cream and pan gravy until smooth. Pour the mixture over the pork chops and apples, spreading it evenly with a spoon.
3. 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 tender and cook through to 145°F (63°C). Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the pork chops rest in the sauce for at least 5 minutes before serving. This allows the juices to redistribute.
5. Spoon the pork chops and apple mixture over warm buttered egg noodles. Serve the extra sauce from the slow cooker over the top.

Contains: milk, sulfites, gluten, eggs

Estimated nutrition per serving

Calories

540

Protein

38 g

Carbohydrates

28 g

Fat

29 g

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