Savory Apple Cinnamon Slow Cooker Pork Chops

Why This Savory Apple Cinnamon Slow Cooker Pork Chops Works

Searing the pork chops in the hot skillet gives them a brown crust on the outside. That crust keeps the surface a little tighter, so the meat holds more of its juices while it sits in the slow cooker for hours. Inside the slow cooker, the low, steady heat slowly loosens the tough parts of the pork, so the chops end up tender instead of dry and chewy.

While everything cooks, the apples and onions break down and soften. They start out in slices, but over time they slump and almost melt into the liquid. The brown sugar, spices, and apple cider mix with the juices from the pork, apples, and onions and slowly thicken into a loose sauce. As the hours pass, that warm, spiced liquid soaks into the pork from the outside in. By the time it is done, the meat is soft enough to cut easily, and the apple-onion mixture has turned into a sweet, slightly tangy topping that clings to each chop.

Mistakes To Avoid

Letting the pork chops skip the searing step leaves them pale and tight on the outside, and they don’t build that browned layer that holds in some moisture. In the slow cooker, they can turn out flat-tasting and a bit rubbery instead of having a nice crust with tender meat inside.

Cooking the pork chops on high heat instead of low makes the meat seize up before the fat and connective tissue have time to soften. The chops can end up dry and stringy, while the apples and onions break down too fast and turn mushy.

Crowding the slow cooker with the chops stacked tightly on top of each other keeps the heat and juices from moving around evenly. Some pieces stay tougher and drier, while others sit in too much liquid and lose their texture.

Adding a lot more apple cider than listed turns the mixture into a thin broth that never really thickens. The apples and onions float around instead of clinging to the pork, and the sauce runs off the chops like flavored water.