Ingredients
Ingredients
- 4 Bone-in Pork Chops (thick-cut, approx. 1 inch thick / 1.5–2 lbs total): Why bone-in? The bone helps lock in moisture during extended slow cooking, preventing lean pork from drying out.
Ingredients
- Sliced into thick $\frac{1}{2}$ -inch wedges. Firm varieties hold their shape and structure without turning into mush over hours of heat.
Ingredients
- Provides deep molasses notes that caramelize alongside natural apple juices to form a rich sauce.
Ingredients
- Brings aromatic warmth and spice that bridges the sweetness of the fruit with the savory pork.
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Instructions
- Lightly coat the interior of a 5-to-6-quart slow cooker crock with non-stick cooking spray. Core and slice the 3 large apples into thick $\frac{1}{2}$ -inch wedges. Spread two-thirds of the sliced apples across the bottom of the crock to form an elevated fruit layer.
- Pat the pork chops dry using paper towels. Season both sides lightly with salt and black pepper. Lay the pork chops in a flat, single layer directly over the bed of apples in the slow cooker.
- Top the pork chops with the remaining third of the sliced apples. In a small bowl, whisk together the brown sugar and ground cinnamon. Sprinkle the brown sugar and cinnamon mixture evenly over the top of the pork chops and apples.
- Cover the slow cooker tightly with its lid.
- Low Intensity: Cook on LOW for 6 to 7 hours (Recommended for the most tender, juicy results).
- High Intensity: Cook on HIGH for 3 to 4 hours (Monitor towards the end to avoid drying).
- Using a slotted spatula, transfer the pork chops to a warm serving platter. Spoon the warm cinnamon apples and caramelized pan juices directly over the top. Allow the chops to rest undisturbed for 10 minutes before serving.
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Nutrition
Calories: 345 kcal — · Protein: 29 g 58% · Fat: 10 g 13% · Carbohydrates: 36 g 13% Dietary · Saturated Fat: 3.5 g 18% · Fiber: 4.5 g 16% · Sugar: 29 g — · Sodium: 125 mg 5%
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