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!