4 bone-in pork chops, about 1-inch thick
2 tablespoons olive oil
Salt and pepper, to taste
2 large apples, cored and sliced into wedges
1 large onion, sliced
1 cup chicken broth
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon dried thyme
2 sprigs fresh rosemary
Directions
Heat the olive oil in a large skillet over medium-high heat.
Season the pork chops with salt and pepper on both sides.
Brown the pork chops in the skillet, about 3-4 minutes per side, until nicely browned. This step adds flavor but is optional if you’re in a hurry.
Place the sliced apples and onions in the bottom of the slow cooker.
Arrange the browned pork chops on top of the apples and onions.
In a small bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, and dried thyme.
Pour the mixture over the pork chops in the slow cooker.
Add the fresh rosemary sprigs on top.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork chops are tender.
Serve the pork chops with the apples and onions, garnished with the cooked rosemary if desired.
Variations & Tips
For a different flavor profile, try adding a teaspoon of ground cinnamon or nutmeg to the apple mixture. You can also substitute the chicken broth with apple juice for a sweeter sauce, or use white wine for a more sophisticated touch. If you prefer boneless pork chops, feel free to use them, but adjust the cooking time as they may cook faster. To make this dish even more hearty, add some sliced sweet potatoes or carrots to the slow cooker.
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