Crockpot Apple Cinnamon Pork Chops

March 4, 2025

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These crockpot apple cinnamon pork chops are a simple fall dinner that mostly cooks itself. You season four pork chops with salt, pepper, cinnamon, and nutmeg, give them a quick sear, and set them on a bed of sliced apples. A mix of apple cider, brown sugar, and Dijon mustard goes over the top. Six hours later, the chops are tender and the apples have softened into a sweet, saucy topping.

No weird ingredients, no complicated steps. Most of what you need is already in your pantry. I like to serve these over mashed potatoes or buttered egg noodles, because the cooking liquid turns into a light cider sauce that you will want to spoon over everything on the plate.

Why These Crockpot Apple Cinnamon Pork Chops Work

Pork and apples have been paired for a long time for a good reason. Apples bring sweetness and a little tartness, and that cuts through the richness of the meat. The cider adds more apple flavor and gives the slow cooker enough liquid to braise the chops instead of drying them out. Brown sugar rounds out the sauce, and one teaspoon of Dijon mustard keeps it from tasting like dessert. You won’t taste mustard in the finished dish. It just makes the sauce taste balanced.

The quick sear matters too. Two minutes per side in a hot pan builds a golden crust, and that browned flavor carries into the sauce over the long cook. Putting the apples on the bottom is the other small trick. They sit in the liquid, soften, and lift the chops off the bottom of the crock so the meat cooks gently and evenly.

Ingredients and Easy Swaps

Pork chops. Bone-in or boneless both work. Look for chops about 1 inch thick. Thin chops, around 1/2 inch, cook too fast and can turn dry and stringy over 6 hours. Bone-in chops stay a little juicier and have more flavor.

Apples. Honeycrisp holds its shape and tastes sweet. Granny Smith is more tart and gets softer as it cooks. One of each is a nice mix. Fuji, Gala, or Pink Lady also work well. Peeling is up to you. The skins soften enough that most people don’t notice them.

Apple cider or juice. Cider gives a deeper, tangier flavor than juice, but either one is fine. If you use juice, pick unsweetened, since the brown sugar already adds sweetness. In a pinch, chicken broth with an extra tablespoon of brown sugar will do the job.

Cinnamon and nutmeg. These are the warm spices that make the dish taste like fall. If you don’t have nutmeg, use a pinch of allspice, or swap both spices for 1 teaspoon of pumpkin pie spice.

How to Make It at a Glance

Season the chops on both sides with salt, pepper, cinnamon, and nutmeg.
Sear them in olive oil over medium-high heat for 2 minutes per side.
Layer the sliced apples in the slow cooker and set the chops on top.
Stir together the cider, brown sugar, and Dijon, then pour it over everything.
Cover and cook on low for 6 hours.
Thicken the sauce with cornstarch if you like, cook 10 more minutes, and serve.

Common Mistakes to Avoid

Using thin chops. Thin, lean chops are the number one reason slow cooker pork turns tough. Stick with chops close to 1 inch thick.

Cooking them too long. Six hours on low is the sweet spot. If you leave pork chops in for 8 or 9 hours, they start to dry out and fall apart in a stringy way. If you’ll be gone longer, use a slow cooker with a timer that switches to warm.

Dumping cornstarch straight into the pot. Dry cornstarch clumps in hot liquid. Always stir it into the 1/4 cup of cooking liquid first until smooth, then stir that back into the crockpot.

Variations

Add onion. Slice one yellow onion and layer it with the apples. It makes the sauce more savory and a little deeper in flavor.

Go maple. Swap the brown sugar for 2 tablespoons of pure maple syrup and add a few sprigs of fresh thyme on top of the chops.

Make it with a pork loin. A 2 to 3 pound boneless pork loin works with the same seasoning and sauce. Cook it on low for 6 to 7 hours, then slice it before serving.

What to Serve With It

Mashed potatoes are the classic choice because they soak up the cider sauce. Buttered egg noodles or plain white rice are just as easy. For a vegetable, try roasted Brussels sprouts, green beans, or roasted carrots. A warm dinner roll or a square of jalapeño cornbread casserole is great for wiping up the last of the sauce.

Make Ahead, Storage, and Reheating

To prep ahead, season the chops and slice the apples the night before. Toss the apple slices with a squeeze of lemon juice so they don’t turn brown, then keep both covered in the fridge. In the morning, sear the chops and load the slow cooker.

Leftovers keep in an airtight container in the fridge for 3 to 4 days. Store the chops with the apples and sauce so the meat stays moist. To freeze, let everything cool, then pack it in a freezer bag or container with the sauce. It keeps for up to 3 months. Thaw it overnight in the fridge before reheating.

To reheat, warm the chops and sauce in a covered skillet over medium-low heat for 8 to 10 minutes, until hot all the way through. Add a splash of cider or water if the sauce has gotten too thick.

Frequently Asked Questions

Do I have to sear the pork chops first?
No. You can skip it on a busy morning and the chops will still be tender. You will lose some of the browned flavor and the golden color, so sear them when you have the extra 5 minutes.

Can I put frozen pork chops in the slow cooker?
It’s not a good idea. Frozen meat warms up slowly and spends too long between 40°F and 140°F, where bacteria grow fast. Thaw the chops in the fridge overnight first.

How do I know the pork chops are done?
Pork is safe at 145°F, followed by a 3-minute rest. Check the thickest part of a chop with an instant-read thermometer, away from the bone. After 6 hours on low, the chops will be well past that point and tender enough to cut with a fork.