Brown Sugar Apple Pork Chops
Thick boneless chops with a brown sugar and spice rub, cooked on apple slices and apple juice. They finish at 145°F with a glaze from the pot.
Brown Sugar Apple Pork Chops
Course: Main CourseDifficulty: Easy4
servings15
minutes4
hoursThick boneless chops with a brown sugar and spice rub, cooked on apple slices and apple juice. They finish at 145°F with a glaze from the pot.
Ingredients
4 thick boneless pork chops, 1 to 1 1/2 inches thick
2 tbsp packed brown sugar
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1/4 tsp black pepper
1 tbsp olive oil
3 apples, cored and sliced 1/2 inch thick
1 small onion, sliced
1/2 cup unsweetened apple juice
1 tbsp apple cider vinegar
1 tbsp unsalted butter
Directions
- Mix the brown sugar, salt, paprika, cinnamon, garlic powder and pepper in a small bowl.
- Pat the chops dry and press the rub into both sides, then let them rest 10 minutes while the pan heats.
- Heat the oil in a skillet over medium-high heat and sear the chops 1 to 1½ minutes per side, just until the rub darkens.
- Spread the apple slices and onion across the bottom of a 6-quart slow cooker.
- Set the seared chops on top of the apples in a single layer.
- Stir the apple juice and vinegar together and pour it around the edge of the pot.
- Cover and cook on LOW for 3½ to 4½ hours, checking a chop at 3½ hours.
- Pull the chops when a thermometer reads 145°F in the thickest part, then rest them for 5 minutes on a plate.
- Stir the butter into the apples and onion in the pot, mashing a few slices to thicken the sauce.
- Slice the chops, spoon the apples over them and serve.
Notes
- Use a firm tart apple such as Granny Smith, because soft apples turn to mush by the end of the cook. For a deeper flavor add a pinch of ground cloves. Leftovers keep 3 days, and the apple sauce is good over oatmeal the next morning.
What the apples do
The apples sit under the meat, so they soak up the rub and the pork juices while the chops stay out of the liquid. By the end they are soft enough to mash into a loose sauce.
Pick a firm apple. Granny Smith holds its shape, and Honeycrisp is a fair second choice.
Brown Sugar Apple Pork Chops: swaps and mistakes
Pears work in place of apples, and maple syrup can replace the brown sugar in the rub. Skip pre-sliced bagged apples, which brown and go to mush.
The common mistake is searing too long. Sugar burns fast, so stop when the rub darkens and let the pot do the rest.
What goes alongside
Roasted sweet potatoes or buttered green beans suit the sweet and smoky flavor. Rice also works if you want something plain under the sauce.
Leftover chops slice thin for sandwiches the next day.
Storing the leftovers
Keep the chops and apples together in one container so the apples stay moist. Reheat covered over low heat or in short bursts in the microwave. The leftover apple and onion mash is good spooned over oatmeal or warm toast the next morning.
Brown Sugar Apple Pork Chops at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 4 servings
- Ingredients: 13, led by thick boneless pork chops, packed brown sugar, kosher salt, smoked paprika
Tips for Brown Sugar Apple Pork Chops
Use a firm tart apple such as Granny Smith, because soft apples turn to mush by the end of the cook. For a deeper flavor add a pinch of ground cloves. Leftovers keep 3 days, and the apple sauce is good over oatmeal the next morning.
Brown Sugar Apple Pork Chops FAQ
How long does Brown Sugar Apple Pork Chops take?
Brown Sugar Apple Pork Chops takes 4 hours of cooking after 15 minutes of prep.
How many people does Brown Sugar Apple Pork Chops serve?
This recipe makes 4 servings.
What do I need to make Brown Sugar Apple Pork Chops?
13 ingredients, led by thick boneless pork chops, packed brown sugar, kosher salt, smoked paprika. Amounts are in the recipe card above.
