Slow Cooker Apple Pork Chops

Slow Cooker Apple Pork Chops

9 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 30 m
Recipe by  debbbiedoodlenoodle

“A sweet and tangy, affordable and easy recipe. Simple and loaded with veggies. Does not have an overpowering flavor, kid approved. Browning pork chops is an important step, don't skip! I add meat tenderizer to any slow cooker meat, you do not need to add salt, the tenderizer and broth add plenty. Use fresh ground nutmeg! Great with boiled potatoes alongside.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side.
  2. Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper in a slow cooker, stirring until the brown sugar has dissolved. Place the pork chops into the liquid. Top the chops with apple, onion, and cabbage. Set the cooker on Low; cook 4 to 5 hours, turning the chops over in the sauce once or twice. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

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Reviews (9)

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The pork chops were dry and the cabbage/apple/onion slaw did not taste good. I followed the directions as stated. The best part about the meal was the mashed potatoes I served on the side. I will not make this again.



I made this exactly as the recipe read except I didn't use the cabbage. We found it bland and the meat turned out dry. Won't make it again.



I don't usually buy pork chops because I really don't like the usual chewy texture. I also don't make many meat dishes in a slow cooker because I don't like the mushy texture. I wanted to find a way to use pork chops because they are frequently a good buy and voila - success! I wish these were more visually appealing, they really do taste better than they look! I put the cabbage on the bottom of the slow cooker so that the chops weren't in direct contact with the hot crock for real slow cooking. Then I put half of the onions and half of the apples under the chops and half on top. IMPORTANT NOTE: I THINK THAT THE DRYNESS OTHERS HAVE FOUND MAY BE DUE TO THE TIME GIVEN FOR BROWNING THE CHOPS. Five minutes per side will cook the chops through at that medium high heat. That creates a dry, tough pork chop. Heat the oil over high heat, then brown for about two minutes per side. You only need to create a nice brown sear. They chops will finish cooking in the slow cooker. Add the liquid to the pan and stir to deglaze. You don't want to leave that flavor in the pan. Be sure to use fresh, flavorful spices. I might try a little less vinegar next time and maybe a little more brown sugar. But, with less searing time, this is a good recipe to serve an affordable and tasty meal to your family.

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Amount Per Serving (6 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet



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German Pork Chops and Sauerkraut


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Slow Cooker Pork Chops