*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I don't usually buy pork chops because I really don't like the usual chewy texture. I also don't make many meat dishes in a slow cooker because I don't like the mushy texture. I wanted to find a way to use pork chops because they are frequently a good buy and voila - success! I wish these were more visually appealing, they really do taste better than they look! I put the cabbage on the bottom of the slow cooker so that the chops weren't in direct contact with the hot crock for real slow cooking. Then I put half of the onions and half of the apples under the chops and half on top. IMPORTANT NOTE: I THINK THAT THE DRYNESS OTHERS HAVE FOUND MAY BE DUE TO THE TIME GIVEN FOR BROWNING THE CHOPS. Five minutes per side will cook the chops through at that medium high heat. That creates a dry, tough pork chop. Heat the oil over high heat, then brown for about two minutes per side. You only need to create a nice brown sear. They chops will finish cooking in the slow cooker. Add the liquid to the pan and stir to deglaze. You don't want to leave that flavor in the pan. Be sure to use fresh, flavorful spices. I might try a little less vinegar next time and maybe a little more brown sugar. But, with less searing time, this is a good recipe to serve an affordable and tasty meal to your family.
The pork chops were dry and the cabbage/apple/onion slaw did not taste good. I followed the directions as stated. The best part about the meal was the mashed potatoes I served on the side. I will not make this again.
My husband and I made this thought it was pretty good. Since it was only the two of us we only made 3 pork chops. But used the same recipe since the other reviews said the chops were dry we thought this would be okay. Turned out well. The pork chops werent too dry and they fell apart with your fork. Very yummy and easy fall dish!
I have not made this recipe yet but I think the others who have may simply need to adjust the amount of liquid being used - if your crockpot is larger than the traditional 6 quart style or very new and powerful you have to add more water to make sure the pot is at least half-full for the whole time or everything will overcook. I will try this and check back!
For a pork dish it was very easy and flavorful. I did make two small changes.. no meat tenderizer as it makes a lot of people sick. Also added a half of head of cabbage and let it all cook till the pork chops were tender.
I was looking for a way to make a cheap cut of bone in pork chop taste better. This recipe did the trick. I did not use the cabbage or meat tenderizer and I cut back on the sugar a bit. I would recommend a little less cider vinegar as well. The recipe made cheap meat fall right off the bone and taste much better than it had when I just pan fried it in olive oil with salt & pepper. The meat was tender and the apples & onions along with the pork made a nice topper for the noodles that I served it with. I would make this again and add a coating of flour to the chops for a thinker sauce. All in all my husband and I liked it and this was pretty good for such a cheap cut of meat!
All 5 liked it in family. It's a keeper. I added a bit more spices - using fresh ginger garlic and nutmeg and eliminating tenderizer (whatever that is). I also did not include the cabbage in the pot. I served it with garlic couscous (in chicken broth) with glazed carrots and a side of seared red cabbage (which the kids love and added some color). I also chopped more fresh apple and added on top of meat when served to brighten it up and give it a nice crunch!
Apples cabbage and whole pork loin were on sale so I went looking for a recipe using all 3 and found this. Since many reviews complained of dry meat and a lack of flavor I decided to cut a roughly 2 lb roast off my whole loin instead of cutting chops and I doubled the spices. I did not use meat tenderizer and did salt and pepper the meat before browning it on all sides. The meat was so tender and delishious. The cabbage was flavorful. I would make it again just as a roast not as chops.
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