I used to think pork chops were the enemy of weeknight dinners. They always came out dry and tough, no matter what I tried. My kids would take one bite and reach for the ketchup bottle.
That’s because I was overthinking it—trying to pan-sear them perfectly or get the oven temperature just right. Crockpot pork chops, on the other hand, are pretty much impossible to mess up. Just toss everything in and let the slow cooker do its magic. The apple cider keeps them juicy while you go about your day.
Why You’ll Love This Crockpot Apple Cider Pork Chops
- Set-it-and-forget-it convenience – Just throw everything in your crockpot and let it work its magic while you handle your day – no babysitting required.
- Fall-inspired flavors – The apple cider, cinnamon, and fresh apples create that cozy autumn taste that makes your whole house smell amazing.
- Tender, juicy pork chops – The slow cooking process ensures your pork chops come out fork-tender and never dry, especially if you use bone-in chops.
- Simple pantry ingredients – Most of these ingredients are things you probably already have on hand, making this an easy weeknight dinner option.
- One-pot meal – Everything cooks together in one crockpot, which means less cleanup and more time to relax after dinner.
What Kind of Pork Chops Should I Use?
For this crockpot recipe, you have the choice between bone-in and boneless pork chops, though bone-in will give you juicier and more tender results. The bone helps protect the meat from drying out during the long, slow cooking process and adds extra flavor to the dish. If you only have boneless chops on hand, they’ll still work great – just keep an eye on the cooking time since they might be done a bit sooner. Look for chops that are about 1-inch thick for the best balance of cooking time and tenderness, and don’t worry too much about getting the most expensive cut since the slow cooking method will make even tougher chops incredibly tender.
Options for Substitutions
This cozy fall recipe is pretty forgiving when it comes to swaps and substitutions:
- Pork chops: While pork chops are ideal here, you can use pork tenderloin cut into thick medallions or even chicken thighs for a different protein. Just adjust cooking time accordingly – chicken may need less time.
- Apple cider: No apple cider on hand? Apple juice works fine, though it’s a bit sweeter. You can also use white wine or chicken broth with a tablespoon of apple cider vinegar for that tangy apple flavor.
- Green apple: Any apple variety works here – red apples, Honeycrisp, or Gala all taste great. Green apples just hold their shape a bit better during slow cooking.
- Dijon mustard: Regular yellow mustard or whole grain mustard can step in if you don’t have Dijon. Use the same amount, but expect a slightly different flavor profile.
- Dried thyme: Fresh thyme works too – just use 3 teaspoons instead of 1. Rosemary or sage make nice alternatives if you’re out of thyme entirely.
- Caramelized onions: Short on time? Regular sliced onions work fine – they’ll soften and sweeten during the slow cooking process, though they won’t have that deep caramelized flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crockpot pork chops is overcooking them, which turns even the juiciest cuts into dry, tough meat – pork chops only need about 4-6 hours on low or 2-3 hours on high, so resist the urge to let them go all day.
Another common error is skipping the step to sear your pork chops before adding them to the crockpot, as a quick brown in a hot pan creates better flavor and helps lock in moisture.
Don’t dump all the apple cider in at once either – start with about half the amount and add more if needed, since too much liquid can make your sauce watery instead of rich and flavorful.
Finally, add that butter and dijon mustard during the last 30 minutes of cooking rather than at the beginning, which prevents the butter from separating and keeps the mustard’s tangy kick from getting lost.
What to Serve With Crockpot Apple Cider Pork Chops?
These sweet and savory pork chops pair beautifully with creamy mashed potatoes or buttery egg noodles that can soak up all that delicious apple cider sauce. I love serving them alongside roasted fall vegetables like Brussels sprouts, carrots, or sweet potatoes to complement the apple and cinnamon flavors. A simple side of steamed green beans or a crisp coleslaw also works great to balance out the richness of the dish. Don’t forget some crusty dinner rolls or cornbread to round out this cozy, comfort food meal!
Storage Instructions
Refrigerate: These pork chops taste amazing as leftovers! Store them in the fridge in an airtight container for up to 4 days. The apple cider sauce gets even more flavorful after sitting overnight, so don’t be surprised if they taste even better the next day.
Freeze: You can freeze the cooked pork chops with all that delicious sauce for up to 3 months. I like to portion them out in freezer bags so I can thaw just what I need. Make sure to let them cool completely before freezing to maintain the best texture.
Reheat: Warm them up gently in the microwave on medium power, or heat them on the stovetop over low heat with a splash of extra apple cider if needed. The pork stays tender when you reheat it slowly, and that apple cider sauce will smell incredible all over again.
| Preparation Time | 30-60 minutes |
| Cooking Time | 300-420 minutes |
| Total Time | 330-480 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 90-100 g
- Fat: 50-60 g
- Carbohydrates: 55-65 g
Ingredients
- 1 lb pork chops (bone-in or boneless)
- 1 green apple
- 2 large onions, pre-caramelized
- 1 cup apple cider
- 1 1/2 tsp sea salt
- 1 1/2 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1 tsp dried thyme
- 1 tsp dijon mustard
- 2 tbsp salted butter
Step 1: Caramelize the Onions
- 2 large onions, pre-caramelized
- 2 tbsp salted butter
In a skillet over medium-low heat, cook the sliced onions with a bit of butter until they become golden brown and caramelized.
This process takes about 30-40 minutes, stirring occasionally to prevent burning.
You can do this ahead of time, even the day before, and store them in the refrigerator until ready to use.
I always prepare onions in advance for convenience—caramelized onions add wonderful depth to slow-cooked dishes.
Step 2: Add Ingredients to the Crock Pot and Start Cooking
- 1 lb pork chops (bone-in or boneless)
- caramelized onions from Step 1
- 1 cup apple cider
- 1 1/2 tsp sea salt
- 1 1/2 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1 tsp dried thyme
- 1 tsp Dijon mustard
Place the pork chops in the crock pot.
Add the pre-caramelized onions (from Step 1), apple cider, sea salt, garlic powder, ground cinnamon, dried thyme, and Dijon mustard.
Stir everything together so the pork chops are well coated with the seasonings and the onions are evenly distributed.
Cover and set the slow cooker to low.
For bone-in pork chops, cook for 7 hours; for boneless, cook for 5 hours.
Step 3: Add Sliced Apples for the Final Hour
- 1 green apple
When there is 1 hour left of cooking time, slice the green apple into 1/4 inch thick slices.
Add the apple slices to the crock pot, making sure they are submerged in the cooking liquid.
Continue cooking for the remaining hour, allowing the apples to soften and infuse the dish with their sweetness.
For a brighter apple flavor, I sometimes use two apples instead of one—or use a mix of tart and sweet varieties!
Tender Crockpot Apple Cider Pork Chops
Ingredients
- 1 lb pork chops (bone-in or boneless)
- 1 green apple
- 2 large onions, pre-caramelized
- 1 cup apple cider
- 1 1/2 tsp sea salt
- 1 1/2 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 2 tbsp salted butter
Instructions
- In a skillet over medium-low heat, cook the sliced onions with a bit of butter until they become golden brown and caramelized. This process takes about 30-40 minutes, stirring occasionally to prevent burning. You can do this ahead of time, even the day before, and store them in the refrigerator until ready to use. I always prepare onions in advance for convenience—caramelized onions add wonderful depth to slow-cooked dishes.
- Place the pork chops in the crock pot. Add the pre-caramelized onions (from Step 1), apple cider, sea salt, garlic powder, ground cinnamon, dried thyme, and Dijon mustard. Stir everything together so the pork chops are well coated with the seasonings and the onions are evenly distributed. Cover and set the slow cooker to low. For bone-in pork chops, cook for 7 hours; for boneless, cook for 5 hours.
- When there is 1 hour left of cooking time, slice the green apple into 1/4 inch thick slices. Add the apple slices to the crock pot, making sure they are submerged in the cooking liquid. Continue cooking for the remaining hour, allowing the apples to soften and infuse the dish with their sweetness. For a brighter apple flavor, I sometimes use two apples instead of one—or use a mix of tart and sweet varieties!
