Pork Chops in Crock Pot With Apple Pie Filling Recipe: Set-It-and-Forget-It Sweetness

Pork chops in crock pot with apple pie filling recipe delivers tender, juicy meat with sweet, spiced apples. This hands-off method lets the slow cooker work its magic while you focus on other tasks.

I developed this technique during busy service nights at The Smoky Pig, adapting restaurant quality for home kitchens. The apple pie filling transforms into a rich, caramelized sauce that perfectly complements the pork.

The result is fall-off-the-bone pork with a glossy, fruit-infused glaze. Each bite combines savory meat with the warm cinnamon and apple flavors you love from pie.

Perfect for weeknight dinners or Sunday suppers. The crock pot does all the work.

Ingredients for pork chops in crock pot with apple pie filling

Pantry staples and a can of pie filling. That’s all you need for this crowd-pleaser.

The pork chops are the star—bone-in, 1-inch thick gives you the juiciest result. Most grocery stores carry them pre-cut, but ask the butcher to slice them thick if you’re buying a whole loin. I grab mine from Costco when I’m cooking for a crowd. The apple pie filling is non-negotiable here; Comstock or Lucky Leaf are my go-tos (don’t drain them—the syrup is flavor gold).

No apple pie filling? Diced apples plus 1/4 cup sugar and 1 tsp cinnamon gets you close. Out of chicken broth? Water plus a bouillon cube works. The vinegar can be swapped for lemon juice if that’s what you’ve got. For extra depth, add a dash of Worcestershire sauce (but skip if you’re avoiding gluten). The cornstarch is optional, but it thickens the sauce beautifully.

Leftovers keep 4-5 days in the fridge and reheat like a dream. Freeze for up to 3 months—the flavors actually deepen over time. I like to portion it into containers for easy grab-and-go lunches (the sauce soaks into the pork even more).

Step-by-step instructions for pork chops in crock pot with apple pie filling

This hands-off method delivers tender chops with a sweet-savory sauce you'll love.

Heat the 1 tbsp Olive Oil in a large skillet over medium-high heat. While it heats, pat the 4 whole Pork Chops dry with paper towels and season both sides with the 1 tsp Salt and 0.5 tsp Black Pepper.

Sear the chops for 2-3 minutes per side until golden brown. You're not cooking them through—just building that deep, caramelized crust. Don't crowd the pan; work in batches if needed. Transfer the seared chops to your slow cooker.

Add the 1 whole Onion (thinly sliced) to the slow cooker, spreading it out beneath the chops. In a small bowl, whisk together the 2 tbsp Apple Cider Vinegar, 2 tbsp Brown Sugar, 1 tsp Ground Cinnamon, 1 tsp Garlic Powder, and 1 tsp Onion Powder.

Pour this mixture evenly over the chops. Then add the 2 cans Apple Pie Filling (undrained) and 0.5 cup Chicken Broth, distributing the pie filling and its juices around the chops. Stir gently to combine everything without disturbing the chops too much.

Cover the slow cooker and set it to LOW for 6-7 hours or HIGH for 3-4 hours. The chops are done when they reach an internal temperature of 145°F and the onion is soft and translucent.

Here's the thing—I always check at the 6-hour mark on LOW because every slow cooker runs a bit differently. If the sauce seems thin, that's your cue to use the 1 tbsp Cornstarch. Mix it with 2 tbsp of the cooking liquid, then stir it back into the pot.

Once the chops are tender, remove them to a serving platter and cover with foil to keep warm. If you're using the cornstarch slurry, stir it in now and let the sauce cook for another 10-15 minutes on HIGH until it thickens to your liking.

Taste the sauce and adjust seasoning if needed. Spoon the thickened sauce and apple-onion mixture over the chops, then sprinkle with the 2 tbsp Fresh Parsley. Serve hot with mashed potatoes or crusty bread to soak up that delicious sauce.

Common mistakes when making this dish

Overcooking the Pork

Pork chops can turn tough and dry if left too long in the crock pot. I pull mine at exactly 145°F internal temperature—any higher and they lose that perfect tenderness we're after. Use a meat thermometer to be precise. 🌡️

Skipping the Sear

I learned this the hard way at The Smoky Pig: searing builds a flavor foundation you can't get otherwise. Take the 2-3 minutes to brown those chops in olive oil before slow cooking. It's worth every second for that caramelized depth.

Draining the Pie Filling

The syrup in apple pie filling is packed with sugar and spices that create the sauce. Pouring it in undrained gives you that glossy, flavorful glaze. Draining it leaves your pork dry and the sauce thin.

Overcrowding the Pot

Pork chops need space for even cooking. I never cook more than 4 chops in my 6-quart crock pot at once. Stacking or crowding leads to uneven doneness and mushy texture.

Using Thin Chops

Thin-cut chops overcook easily and dry out in the slow cooker. Stick with 1-inch thick, bone-in chops—they hold up to the long cook time and stay juicy. Ask your butcher for "center-cut" for the best results. 💡

Forgetting to Adjust Seasoning

Apple pie filling is sweet, so I always taste the sauce before serving. Add a pinch of salt or a splash of apple cider vinegar if it needs balance. The flavors concentrate as they cook, so final adjustment is key.

Frequently asked questions