Dinner

Crockpot Apple Butter Pork Chops Recipe

Byluca Carter August 15, 2026August 15, 2026

Introduction

These Crockpot Apple Butter Pork Chops are a perfect blend of sweet and savory, delivering cozy apple flavor with tender, juicy pork. The slow cooker does all the work, making this an ideal recipe for busy days or anyone craving comforting, hands-off dinner.

Three cooked pork chops with light brown crust and visible bone edges sit in a shallow pool of dark brown onion gravy on a white plate. Soft, cooked onion slices are scattered on and around the pork chops in the sauce, which has a slightly glossy texture. Small green herb bits are sprinkled on top, adding contrast. The plate is placed on a white marbled surface with gold streaks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 thick-cut boneless pork chops (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

Instructions

Step 1: Pat the pork chops dry and season both sides evenly with kosher salt and black pepper.
Step 2: Place the sliced onion across the bottom of the crockpot, then lay the seasoned pork chops on top in a mostly even layer.
Step 3: In a small bowl, whisk together apple butter, chicken broth, Dijon mustard, apple cider vinegar, minced garlic, and dried thyme until smooth.

Step 4: Pour the sauce evenly over the pork chops and onions, spreading with a spoon to coat the tops of the chops.
Step 5: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the thickest part reaches at least 145°F and the pork is tender.
Step 6: Remove the pork chops to a plate and cover to keep warm. Mix cornstarch with cold water until smooth, then stir into the crockpot sauce. Cover and cook on HIGH for 10–15 minutes until thickened.

Step 7: Return the pork chops to the crockpot briefly to coat in sauce. Serve warm with plenty of the thickened apple butter sauce and onions spooned over the top.

Tips & Variations

Use thick pork chops (1 to 1 1/4 inches) to ensure juicy, tender meat.
Try bone-in chops if preferred; adjust cooking time based on tenderness and temperature.

Substitute vegetable broth for chicken broth if desired.
Add a peeled and sliced apple with the onions for extra apple flavor and texture.
If your apple butter is very sweet, add an extra splash of apple cider vinegar to balance the sauce.

Mix cornstarch with cold water before adding to avoid lumps and better control sauce thickness.
Prepare the onion and sauce mixture up to 24 hours ahead for easier weekday prep.

Storage

Store leftover pork and sauce in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months for best quality. Reheat gently on low in a covered skillet or microwave in short intervals, adding a bit of broth or water if the sauce thickens too much after chilling. Avoid overheating to keep the pork moist.

How to Serve

Three large cooked pork chops are placed on a white plate, each chop covered with a glossy brown sauce. The sauce pools around the base of the chops and contains translucent cooked onion rings scattered on and around the meat. Small bits of green herbs and pieces of garlic are sprinkled on top, adding texture and contrast. The plate rests on a white marbled surface with golden veins showing in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use thin pork chops?

You can, but thin chops cook faster and may dry out during slow cooking. Thick chops are more forgiving and ideal for this recipe.

Do I need to brown the pork chops first?

No, browning is not required. This recipe is designed to cook the pork directly in the crockpot, allowing the sauce to develop rich flavor while keeping cooking simple.