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Slow Cooked Apple Cider Smothered Pork Chops Recipe

Slow Cooked Apple Cider Smothered Pork Chops

Tender pork chops simmer with onions, apple cider, mustard, and warm seasonings before being finished with a smooth cider gravy. This recipe makes 4 servings and is especially delicious with mashed potatoes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork and Dredging
  • 4 chops Bone-in or boneless pork loin chops, about ¾–1 inch thick
  • ½ cup All-purpose flour
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 tablespoons Vegetable oil
Sauce
  • 1 onion Medium yellow onion, thinly sliced
  • 1 cup Apple cider or unfiltered apple juice
  • ½ cup Low-sodium chicken broth
  • 2 tablespoons Packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dried thyme
  • ¼ teaspoon Garlic powder
Gravy Finish
  • 2 tablespoons Cornstarch
  • 2 tablespoons Cold water

Method
 

Step-by-Step
  1. Pat the pork chops dry. In a shallow dish, mix the flour, salt, black pepper, dried thyme, and garlic powder, then lightly dredge each chop and shake off excess flour.
  2. Heat the vegetable oil in a skillet over medium-high heat. Brown the pork chops for about 2–3 minutes per side; they do not need to be cooked through at this stage.
  3. Place the sliced onion in the slow cooker and arrange the browned pork chops over the onion. Whisk together the apple cider, chicken broth, brown sugar, Dijon mustard, and Worcestershire sauce, then pour the mixture over the pork.
  4. Cover and cook for 5–6 hours on LOW or 2½–3½ hours on HIGH, checking the thickest chop for an internal temperature of at least 145°F (63°C). Avoid cooking substantially beyond doneness because lean pork chops can become dry.
  5. Transfer the cooked pork chops to a plate and let them rest for 5 minutes. Stir the cornstarch and cold water together until smooth, then whisk the slurry into the hot slow-cooker liquid.
  6. Cover and cook the gravy on HIGH for about 10–15 minutes, or transfer the liquid to a saucepan and simmer until thickened. Spoon the cider-onion gravy over the pork chops and serve immediately.

Notes

Bone-in chops generally stay moister than very lean boneless chops, but either type works. Check temperature rather than relying only on the clock, especially when using thick chops. Add the cornstarch slurry at the end so the gravy thickens evenly. Refrigerate leftovers promptly and reheat gently with a little gravy to help prevent drying.