Slow Cooker 4-Ingredient Apple Onion Pork
4 bone-in pork chops, about 1-inch thick (2 to 2 1/2 pounds total)
2 large apples, cored and thinly sliced (about 4 cups)
2 medium yellow onions, thinly sliced (about 3 cups)
1 cup apple juice or apple cider
Lightly spray the inside of your slow cooker with cooking spray or rub with a little oil to help with cleanup (optional but helpful).
Layer the sliced onions evenly over the bottom of the slow cooker to create a bed for the pork.
Spread the sliced apples over the onions in an even layer.
Lay the pork chops on top of the apples and onions, nestling them down slightly so they’re mostly covered but not completely buried.
Pour the apple juice or apple cider evenly over the pork chops and fruit, making sure the liquid reaches the bottom so everything can simmer together.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily pulls away from the bone.
Once done, taste the sauce and add a pinch of salt and black pepper at the table if desired (optional, not counted as ingredients).
To serve, gently lift the pork chops out with a spatula or large spoon, then spoon plenty of the soft apples, onions, and brown pan juices over the top. Serve straight from the slow cooker while hot and steamy.
For picky eaters, you can peel the apples so they blend more smoothly into the sauce and chop the onions into smaller pieces instead of slices. If your family prefers boneless meat, use boneless pork chops or a boneless pork loin roast cut into thick slices; just keep an eye on the cooking time, as lean cuts can be done a bit sooner.
For kids who like things a touch sweeter, use a sweeter apple variety like Gala or Fuji and apple cider instead of juice. If you want a little more color on the pork, brown the chops in a skillet for 2 to 3 minutes per side before adding them to the slow cooker.
To make the sauce thicker, scoop out some of the cooked apples and onions at the end and mash them into the juices with a fork, then stir back in. Leftovers reheat well; shred the pork and serve it on buttered toast or rolls with the apples and onions spooned over the top for an easy next-day sandwich.
