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Crockpot Apple Cider Pork Chops on a plate
Andrew Fowler

Crockpot Apple Cider Pork Chops

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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 well-marbled bone-in pork blade chops 1 inch thick, about 2 1/2 lbs total
  • 1 tbsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 fennel bulb cored and thinly sliced
  • 1 small yellow onion sliced
  • 1 cup unsweetened apple cider
  • 1/2 cup low-sodium chicken broth
  • 1/4 tsp dried sage
  • 2 firm apples cored and cut into thick wedges
  • 1 tsp apple cider vinegar
  • 2 tsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season chops with salt and pepper and brown in oil in a skillet for 2 minutes per side in 2 batches. Place fennel and onion in a 6-quart slow cooker and arrange chops on top.
  2. Pour cider and broth around the chops, add sage and cover. Cook on low for 5 hours.
  3. Add apple wedges around the pork, cover again and cook for 1 more hour until apples and chops are tender; pork must be at least 145°F and marbled blade chops generally soften near 190°F.
  4. Lift chops and apples to a platter and rest the pork for at least 3 minutes. Transfer fennel, onion and liquid to a saucepan, skim excess fat and simmer for 5 minutes.
  5. Mix cornstarch with cold water, stir into the sauce for 2 minutes until lightly thickened and add vinegar. Spoon the cider sauce and vegetables around the chops and apples.