Variations & Tips
You can swap the apple cider or apple juice for chicken broth if you prefer things a little less sweet, though the classic church cookbook style leans into the apple flavor. For more depth, add a pinch of salt and a small splash of apple cider vinegar over the apples before adding the pork chops, though this will technically take you over five ingredients. If you like a hint of spice, a pinch of ground nutmeg or cloves mixed into the cinnamon-brown sugar is very cozy.
Plated pork chop with apples and sauce
Plated pork chop with apples and sauce
Boneless pork chops can be used, but reduce the cooking time to about 4 to 5 hours on LOW and watch closely so they don’t dry out; bone-in chops hold up better and stay juicier. If your apples are very sweet, using a tart variety like Granny Smith for at least half of them helps balance the sauce. For meal prep, you can slice the apples and mix the cinnamon and brown sugar the night before; store the apples in an airtight container in the fridge and assemble everything in the slow cooker in the morning.
Food safety tips: Always keep raw pork refrigerated until you’re ready to cook, and wash your hands, cutting boards, and knives thoroughly after handling it. Cook pork chops to a minimum internal temperature of 145°F (63°C), though in this recipe they will go beyond that and become very tender due to the long, moist cooking time. Do not leave the cooked pork chops sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until hot all the way through before serving.
