Spoon the apple mixture evenly over the pork chops in the slow cooker, making sure each chop is covered with some of the apples and sauce. It should look like a generous blanket of apple pie filling over the raw pork chops.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are tender and reach an internal temperature of 145°F.
Once cooked, taste the sauce and adjust with a pinch of salt if needed. Serve the pork chops topped with plenty of the warm apple mixture and spoon extra sauce from the slow cooker over each plate.
Variations & Tips
If your family prefers less sweetness, use only half the can of apple pie filling and add an extra 1/4 cup of applesauce plus a splash of chicken broth to thin the sauce. For a little more fall spice, add 1/4 teaspoon ground nutmeg or a pinch of cloves along with the cinnamon. If you don’t have boneless pork chops, bone-in chops work too—just add about 30 minutes to the cook time on LOW. For picky eaters who don’t like visible chunks of apple, lightly mash the apple pie filling with a fork before mixing it with the other ingredients so it becomes more of a smooth sauce. You can also stir in 1 tablespoon of Dijon mustard or apple cider vinegar if you like a sweet-tangy flavor instead of straight sweetness. To make it feel a bit “fancier” for company, garnish the finished dish with a sprinkle of fresh chopped parsley or thinly sliced green onions right before serving.
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