These Crockpot Apple Butter Pork Chops are sweet, savory, and full of cozy apple flavor. The pork cooks slowly in a simple apple butter sauce until it is tender and juicy. I love this recipe for busy days because the crockpot does most of the work, and the sauce tastes like you spent much longer making it.
Servings: 6
Prep Time: 15 minutes
Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
Total Time: About 4 hours 15 minutes to 5 hours 15 minutes
Why I Love This Recipe
This is the kind of dinner I like when I want comfort food without standing in the kitchen all afternoon. Apple butter may sound like something that belongs only on toast, but it makes a wonderful pork sauce.
The first time I worked with this flavor combination, what stood out was how well pork handles both sweet and tangy flavors. Apple butter brings concentrated apple flavor and warm spice. Dijon mustard and apple cider vinegar cut through that sweetness. Onion softens as it cooks and becomes part of the sauce.
A few more reasons I keep coming back to it:
- The prep takes about 15 minutes.
- There is no need to brown the pork first.
- Thick pork chops stay juicy in the slow cooker.
- The sauce is made from easy-to-find ingredients.
- Apple, mustard, thyme, and pork taste great together.
- You get plenty of sauce for mashed potatoes or rice.
What You’ll Need
- 6 thick-cut boneless pork chops, about 1 to 1 1/4 inches thick, about 2 pounds total
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 1 cup apple butter
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Recipe and Instructions
Step 1: Season the Pork Chops
Pat 6 thick-cut boneless pork chops, about 2 pounds total, dry. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Step 2: Add the Onion and Pork
Place 1 medium onion, thinly sliced, across the bottom of a black oval crockpot. Lay all 6 seasoned pork chops over the onion in a mostly even layer. A little overlap is fine.
Step 3: Make the Apple Butter Sauce
In a small bowl, whisk together 1 cup apple butter, 1/2 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 cloves minced garlic, and 1 teaspoon dried thyme. Whisk until smooth.
Step 4: Pour the Sauce Over the Pork
Pour all of the apple butter sauce over the 6 seasoned pork chops and sliced onion. Use a spoon to spread the sauce so the top of each chop gets coated.
Step 5: Slow Cook
Cover the crockpot. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Start checking thick chops near the early end of the cooking range. They are ready when the thickest part reaches at least 145°F and the pork is tender. Slow cookers vary, so avoid cooking much longer than needed.
Step 6: Thicken the Sauce
Move the 6 cooked pork chops to a large round plate and cover loosely to keep warm. In a small bowl, stir 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir this slurry into the hot apple butter sauce and cooked onion in the crockpot. Cover and cook on HIGH for about 10–15 minutes, until the sauce thickens.
Step 7: Sauce and Serve
Return the 6 cooked pork chops to the crockpot for a minute or two, turning them gently in the thickened sauce. Move them to a large round serving plate. Spoon the cooked onion and plenty of apple butter sauce over the top. Serve warm.
Why This Recipe Works (Quick Science)
Apple butter is concentrated, so it gives the sauce a lot of apple flavor without making it watery. Its natural sugar also gives the sauce a rich, sweet taste.
Pork works well with sweet flavors, but too much sweetness can taste heavy. Dijon mustard and apple cider vinegar add acid and tang. That makes the sauce taste more balanced.
Using thick-cut pork chops matters, too. Thin chops can become dry before a long slow-cooker meal is finished. Thick chops give you a larger window for tender, juicy meat.
The cornstarch goes in near the end because slow cookers trap steam. That extra moisture can make sauces thin. Cornstarch thickens the cooking liquid into a sauce that clings to the pork.
Pro Tips
- Choose thick chops. Aim for pork chops that are 1 to 1 1/4 inches thick.
- Check early. Slow cookers run at different temperatures. Check the pork near the early end of the cooking range.
- Don’t drown the pork. The chops will release liquid while cooking, so 1/2 cup broth is enough.
- Use apple butter you enjoy. It is the main flavor in the sauce, and some brands are much sweeter than others.
- Taste before serving. If your apple butter is very sweet, an extra small splash of apple cider vinegar can brighten the finished sauce.
Tools You’ll Need
- Black oval crockpot, about 6 quarts
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Whisk
- Spoon
- Instant-read meat thermometer
- Large round serving plate
- Serving spoon
Substitutions and Variations
- Bone-in pork chops: These work well, too. Choose thick chops and cook according to temperature and tenderness rather than time alone.
- Chicken broth: Vegetable broth can be used instead.
- Dijon mustard: Spicy brown mustard gives the sauce a stronger bite.
- Dried thyme: Use about 1 tablespoon fresh thyme leaves instead.
- Sweeter version: Add 1 tablespoon brown sugar or maple syrup if your apple butter is tart.
- Less sweet version: Choose unsweetened apple butter and add another 1–2 teaspoons apple cider vinegar to taste.
- Fresh apple: Add one peeled, thickly sliced apple with the onion for extra apple pieces.
Make-Ahead Tips
You can slice the onion and mix the apple butter sauce up to 24 hours ahead. Keep both covered in separate containers in the refrigerator.
You can also measure the salt, pepper, thyme, and other ingredients ahead of time. That makes morning prep very quick.
For food safety, keep raw pork refrigerated until you are ready to start the crockpot. Do not put a crockpot filled with raw pork on a delayed-start timer.
Common Mistakes
- Using thin pork chops: They can dry out during slow cooking.
- Cooking only by the clock: Check the pork with a meat thermometer because every crockpot cooks a little differently.
- Adding too much broth: Pork and onion release liquid as they cook.
- Skipping the vinegar and mustard: The apple butter can taste overly sweet without something tangy to balance it.
- Adding dry cornstarch straight to the sauce: Mix it with cold water first so you don’t get lumps.
- Overcooking the pork: Once the chops are safely cooked and tender, extra hours can make lean pork dry.
What to Serve With
These pork chops have plenty of rich sauce, so simple sides are best.
- Creamy mashed potatoes
- Buttered egg noodles
- White or brown rice
- Roasted sweet potatoes
- Green beans
- Roasted broccoli
- Glazed carrots
- Simple green salad
- Warm dinner rolls
Mashed potatoes are my favorite here because they catch every bit of that apple butter sauce.
Macros Information
Approximate nutrition per serving, based on 6 servings and using about 2 pounds of lean boneless pork chops:
- Calories: 380
- Protein: 39 g
- Carbohydrates: 26 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 18 g
These are estimates. Your numbers will change based on the pork chops, apple butter, broth, and brands you use.
Leftovers and Storage
Let leftovers cool, then place the pork and sauce in an airtight container.
- Refrigerator: Store for up to 3–4 days.
- Freezer: Freeze for up to 2–3 months for best quality.
- Reheating: Warm the pork gently with plenty of sauce. A covered skillet over low heat or short microwave intervals work well.
- Helpful trick: Add a spoonful of broth or water if the sauce becomes too thick after chilling.
Try not to overheat leftover pork. Gentle reheating helps it stay moist.
FAQ
Q: Can I use thin pork chops?
A: You can, but I don’t recommend them for this recipe. They cook much faster and can become dry. Thick chops are more forgiving.
Q: Do I need to brown the pork chops first?
A: No. This recipe is designed to go straight into the crockpot. Browning can add extra flavor, but it is not required.
Q: Can I use bone-in pork chops?
A: Yes. Thick bone-in chops are a good choice. Check their internal temperature and tenderness rather than relying only on cooking time.
Q: Why is my sauce watery?
A: Pork and onion release moisture as they cook, and a crockpot keeps that moisture trapped inside. The cornstarch slurry at the end thickens it.
Q: Can I put the cornstarch in at the beginning?
A: I prefer adding it at the end. You have better control over the final thickness, and the sauce stays smoother.
Q: Is apple butter actually butter?
A: No. Apple butter is apples cooked down until they become very thick, dark, and concentrated. It normally contains no dairy butter.
Q: How do I know when the pork is done?
A: Check the thickest part with an instant-read thermometer. Pork needs to reach at least 145°F for food safety. For this slow-cooked recipe, you also want the chops to feel tender.
Final Thoughts
Crockpot Apple Butter Pork Chops are an easy way to turn a few simple ingredients into a warm, cozy dinner. The sweet apple butter, tangy mustard, tender onion, and savory pork make a sauce you’ll want to spoon over everything on your plate.
Give the recipe a try, serve it with your favorite simple side, and don’t forget that extra spoonful of sauce. When you’re done, leave a comment and share how your pork chops turned out or any questions you had along the way.