What You’ll Need
- Thick-cut pork chops. Use four boneless or bone-in chops about 1 inch thick so they cook at a similar rate.
- Apple jelly. One cup forms the base of the glaze. Small lumps will melt as the jelly heats.
- Dry onion soup mix. One packet adds savory onion flavor to balance the sweet jelly.
- Water. A quarter cup loosens the jelly enough to spread it over the chops.
How to Make Slow Cooker Apple Jelly Pork Chops
Arrange the chops in an even layer in the slow cooker. Stir together the apple jelly, onion soup mix, and water, then spoon the mixture over the pork. Cover and cook on LOW for about 5 to 6 hours or on HIGH for about 2½ to 3½ hours.
Start checking before the end of the cooking window, especially with boneless chops. Insert an instant-read thermometer into the thickest part of each chop, away from the bone. Once the chops reach 145°F (63°C), transfer them to a platter and let them rest for at least 3 minutes.
How to Thicken the Apple Jelly Glaze
For a thicker glaze, pour some of the cooking liquid into a small saucepan while the chops rest. Simmer uncovered for a few minutes, until it lightly coats the back of a spoon. Spoon it over the pork just before serving.
Slow Cooker 4-Ingredient Apple Jelly Pork Chops Recipe Card
Thick-cut pork chops slow-cooked in a sweet apple jelly and onion glaze.
- Prep time — About 10 minutes
- Slow cooker time — About 5 to 6 hours on LOW or 2½ to 3½ hours on HIGH
- Rest time — At least 3 minutes
- Servings — 4
Ingredients
- 4 thick-cut boneless or bone-in pork chops, about 1 inch thick
- 1 cup apple jelly
- 1 packet (about 1 ounce) dry onion soup mix
- ¼ cup water
Instructions
- Lightly coat the slow cooker insert with cooking spray, if desired. Arrange the pork chops in an even layer.
- Stir together the apple jelly, dry onion soup mix, and water. Spoon the mixture evenly over the chops.
- Cover and cook on LOW for about 5 to 6 hours or on HIGH for about 2½ to 3½ hours. Check early and remove the chops when the thickest part of each reaches 145°F (63°C), measured away from the bone.
- Let the chops rest for at least 3 minutes. If you prefer a thicker glaze, simmer some of the cooking liquid in a small saucepan until it lightly coats a spoon.
- Serve hot with the apple jelly glaze spooned over each chop.