Side Dishes
This pork chops in crock pot with apple pie filling recipe redefines comfort food by blending savory pork with sweet apple pie spices—no pie required. 💛 I developed it after years of perfecting slow-cooked pork techniques, and the apple pie filling transforms this into a dish that feels like a hug from your grandma.
The crock pot handles all the work while building layers of flavor that traditional searing never achieves.
The beauty of this method lies in its simplicity: thick-cut pork chops simmer alongside apple pie filling until tender, absorbing those warm cinnamon and nutmeg notes while staying juicy. Unlike quick-cooked chops that can dry out, the slow cooker ensures perfect tenderness every time.
I've tested this with bone-in and boneless cuts—both work beautifully, but bone-in adds depth of flavor that's hard to beat.
What emerges is a dish where sweet and savory dance perfectly—the pork remains rich and meaty while the apple pie filling softens into a luscious, spiced sauce that coats every bite.
The aroma alone will have your whole house asking what's for dinner. This recipe serves 4-6 and pairs beautifully with roasted potatoes or crusty bread to soak up that delicious sauce.
For those watching sugar, you can reduce the filling's sweetness by half without sacrificing flavor—just add extra spices. The crock pot makes this effortless to prepare while you handle other tasks, proving that comfort food doesn't have to mean complicated cooking. Let's get started on this crowd-pleasing masterpiece.
Ingredients for pork chops in crock pot with apple pie filling
Six ingredients transform simple pork chops into a sweet-savory crock pot masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 1 ½ lb | Thick-cut, 1-inch minimum |
| Apple Pie Filling 🍏 | 2 cups | Canned or homemade, unsweetened preferred |
| Unsalted Butter 🧈 | 2 tbsp | For searing, full-fat preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For dredging, light variety |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning, adjust to taste |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness, optional |
| Granulated Sugar 🍚 | 1 tbsp | Adjust if using sweetened filling |
| Ground Cinnamon 🌿 | 1 tsp | Warm spice for depth |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for best flavor |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tbsp dried thyme |
| Garlic Cloves 🧄 | 3 cloves | Minced for aroma |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances sweetness |
| Chicken or Vegetable Broth 💧 | ½ cup | Low-sodium preferred |
The pork chops are the star here, so bone-in cuts make all the difference—they stay juicier and add rich flavor. Trader Joe's and Costco usually carry the thickest cuts, but any grocery store's meat section will have them. Look for chops with good marbling; this fat keeps them moist during slow cooking. If you can't find bone-in, boneless works fine, but you might want to add a splash of broth to compensate. The apple pie filling can be store-bought (just check for minimal added sugar) or homemade—either way, it's the secret weapon that turns this into something special.
No apple pie filling? Applesauce plus extra cinnamon works in a pinch, though it lacks that perfect pie texture. The heavy cream is optional but adds incredible richness to the sauce—if you skip it, just use extra broth. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. For the sugar adjustment mentioned in the intro, simply reduce the filling's sugar by half and boost the spices by 25%—trust me, it still tastes amazing. The apple cider vinegar might seem odd, but it cuts through the sweetness beautifully and adds a nice tang.
This dish reheats like a dream—honestly, it tastes even better the next day as all the flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. I always make a double batch because it disappears fast. The sauce thickens as it cools, so adding a splash of warm water when reheating brings it back to perfection. Serve with crusty bread or roasted potatoes to soak up every last bit of that luscious sauce.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—bone-in pork chops, that sweet-tart apple pie filling, and a simple butter-flour slurry. It’s the kind of recipe where you dump, forget, and come back to perfection (yes, even if you’re distracted by laundry).
- Sweet-Savory Balance: The apple pie filling isn’t just filling—it caramelizes into a glossy, sticky glaze that clings to the pork like a hug. Honestly, the first bite makes me question why I ever cooked pork chops any other way.
- Weeknight to Holiday: Between us, this is my go-to for busy nights and when I’m hosting. Serve it with mashed potatoes for a cozy dinner, or plate it with crusty bread for a casual brunch. The crock pot does all the work—no stress, no fuss.
- Leftovers That Don’t Suck: Unlike some recipes, these pork chops reheat like a dream. I’ll be real: I’ve made this twice in a row, and the second night is just as good. Plus, the apple glaze turns into a better sauce when reheated—science, people.
Step-by-step instructions for sweet-savory crock pot pork chops
Here's how to turn simple ingredients into a restaurant-worthy dish with minimal effort.
🍳 Step 1: Sear the Pork Chops for Maximum Flavor
Heat a large skillet over medium-high heat until hot. Add the 1.5 lb bone-in pork chops and cook for 3-4 minutes per side until they develop a deep golden brown crust. This quick sear locks in juices and builds that essential caramelized flavor.
While the chops are searing, I like to press down gently on them with a spatula during the first minute - this prevents curling and ensures even contact with the pan. Transfer the seared chops to your crock pot and set them aside. Don't wipe out the skillet yet - those browned bits are pure flavor gold.
👨🍳 Step 2: Build the Sweet-Savory Base
In the same skillet (no need to clean it), melt the 2 tbsp unsalted butter over medium heat. Add the 3 cloves minced garlic and cook for 30 seconds until fragrant - you should smell that wonderful garlic aroma.
Sprinkle in the 1 tbsp all-purpose flour and stir for 1 minute to create a roux. Slowly whisk in the 0.5 cup chicken or vegetable broth and 1 tbsp apple cider vinegar, scraping up any browned bits from the bottom. This creates a flavorful base that will thicken beautifully in the crock pot.
🥘 Step 3: Layer the Ingredients for Perfect Balance
Pour the sauce mixture over the pork chops in the crock pot. Add the 2 cups apple pie filling, spreading it evenly around the chops. Sprinkle the 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tbsp granulated sugar, 1 tsp diamond crystal kosher salt, and 1 tsp ground black pepper over everything.
Gently stir the 0.25 cup fresh thyme leaves into the mixture, then pour in the 0.5 cup heavy cream. The cream will create a luxurious sauce while balancing the sweetness of the apple pie filling. Don't worry if it looks like too much liquid - the crock pot will work its magic.
⏰ Step 4: Slow Cook to Juicy Perfection
Cover the crock pot and cook on low heat for 6-7 hours or high heat for 3-4 hours. The pork chops are done when they reach an internal temperature of 145°F and the sauce has thickened into a glossy consistency. I know it seems like a long time, but patience is key here - this slow cooking ensures tender, fall-off-the-bone meat.
About 30 minutes before serving, give everything a gentle stir. This helps distribute the sauce evenly and ensures every bite gets that perfect sweet-savory balance. The chops should be fork-tender with just a slight resistance, and the sauce should coat the back of a spoon.
🍽️ Step 5: Serve with Warm Bedding
Transfer the pork chops to a serving platter and spoon the apple pie filling and sauce over the top. Garnish with extra fresh thyme leaves if you like. The chops should be juicy with a beautiful caramelized crust from the initial sear.
Serve immediately with your favorite sides like mashed potatoes, roasted vegetables, or crusty bread to soak up that delicious sauce. The combination of tender pork, sweet apple filling, and savory thyme creates a flavor profile that's truly unforgettable.
Pro Tips For Making Pork Chops In Crock Pot With Apple Pie Filling
- Pat the chops dry: The butter in the pie filling won’t cling properly if the pork is damp. Grab paper towels and really dry those chops—especially around the edges—before adding them to the crock pot. I used to skip this, and the sauce would just slide off instead of caramelizing.
- Sear first, slow later: Skip the crock pot’s low-and-slow start by searing the pork chops in a hot skillet with butter and flour for 2-3 minutes per side before transferring. The initial crust locks in flavor and prevents the meat from turning rubbery during the long cook. Yes, it’s an extra step, but it’s worth it.
- Don’t overfill the crock: The apple pie filling will bubble and expand—leave at least 1 inch of space between the liquid and the top of the pot. I learned this after one disastrous batch where the filling overflowed and made a sticky mess. A tight lid is key, but so is breathing room.
- Use a mix of butter and flour: Instead of just dumping the pie filling, melt 1-2 tablespoons of unsalted butter into the crock pot first, then stir in the flour to make a quick roux. This thickens the sauce and prevents it from turning watery. It’s not in the recipe, but it’s the thing that matters most for a rich, glossy finish.
Creative variations of this recipe
Apple Cider Twist
Swap out the apple pie filling for homemade apple cider reduction by simmering 2 cups unsweetened apple cider with 2 tbsp brown sugar and 1 cinnamon stick until reduced by half.
This adds a tangy depth that pairs beautifully with the pork's richness. I often use local Georgia apple cider from seasonal markets—it makes all the difference! 🍎
Spiced Rum Glaze
For an adult-friendly variation, stir 2 tbsp dark spiced rum (like Kahlúa) into the apple pie filling before adding it to the crock pot. The alcohol cooks off, leaving behind warm vanilla and caramel notes that elevate the dish.
If you're serving kids, swap it for extra apple cider—same flavor boost without the booze. 🥃
Savory Herb Variation
Turn this into a herb-forward dish by replacing the apple pie filling with 2 cups sautéed mushrooms (cremini or shiitake) cooked with 2 tbsp fresh rosemary and 1 tbsp thyme.
Add 1 tsp smoked paprika to the pork chops' seasoning for a smoky contrast. This version feels like a cross between a steakhouse chop and a rustic French preparation. 🌿
Sweet Potato Swap
For a fall-inspired twist, replace half the apple pie filling with 1 cup mashed sweet potato mixed with 1 tsp cinnamon and ½ tsp ginger. The natural sweetness of the sweet potato complements the pork beautifully, and the texture adds a lovely creaminess to the sauce.
I love this version when I'm craving something hearty but still want that sweet-savory balance. 🍠
BBQ Apple Fusion
Add ½ cup BBQ sauce (I prefer Sweet Baby Ray's Original) to the crock pot along with the apple pie filling. The smoky-sweet combination creates a Southern-style masterpiece that's perfect for game day or lazy Sundays.
Serve with cornbread for the ultimate comfort food experience. This variation is a crowd-pleaser at my Atlanta restaurant—people can't get enough of it! 🔥
Low-Sugar Adaptation
For a healthier version, reduce the sugar in the apple pie filling by half and add 1 extra tsp cinnamon plus ½ tsp vanilla extract. The spices amplify the sweetness naturally, making this a great option for those watching their sugar intake.
Trust me, no one will miss the extra sweetness—it's still delicious! 💪
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Boneless pork chops work perfectly in this recipe. For best results, look for thick-cut boneless chops (at least 1-inch thick) to ensure they stay juicy during slow cooking. If your chops are thinner, you may want to reduce the cooking time slightly on high heat to prevent overcooking.
How do I adjust the sweetness if I'm watching sugar?
Reduce the sugar in the apple pie filling by half and add an extra ½ teaspoon cinnamon plus ¼ teaspoon vanilla extract. The spices will amplify the sweetness naturally while keeping the dish flavorful. You can also use unsweetened apple pie filling and add just 1 teaspoon sugar to the recipe.
Can I make this recipe in an Instant Pot instead?
Yes, you can! Sear the pork chops first, then add all ingredients to the Instant Pot. Cook on high pressure for 20 minutes, followed by a 10-minute natural release. The Instant Pot will give you similar tender results in less time. Just be sure to check the internal temperature reaches 145°F before serving.
What's the best way to reheat leftovers?
Leftovers reheat beautifully! Place them in a skillet over medium-low heat and add a splash of broth or water to loosen the sauce. Warm for 3-5 minutes until heated through. Alternatively, you can reheat in the microwave for 2-3 minutes, stirring halfway. The sauce will thicken slightly when cooled, so adding a little liquid helps restore its creamy consistency.
What if I don't have apple pie filling?
No problem! Mix 1 cup unsweetened applesauce with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and 1 tablespoon sugar for a quick substitute. For even better results, use 2 cups finely chopped cooked apples (like Granny Smith) with the same spices. The texture won't be identical, but it'll still taste delicious!