{"id":7249,"date":"2026-04-13T12:12:41","date_gmt":"2026-04-13T12:12:41","guid":{"rendered":"https:\/\/breckas.com\/?p=7249"},"modified":"2026-04-13T12:12:41","modified_gmt":"2026-04-13T12:12:41","slug":"slow-cooker-5-ingredient-apple-pie-pork-chops-sweet-savory-and-shockingly-delicious","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2026\/04\/13\/slow-cooker-5-ingredient-apple-pie-pork-chops-sweet-savory-and-shockingly-delicious\/","title":{"rendered":"Slow Cooker 5-Ingredient Apple Pie Pork Chops: Sweet, Savory, and Shockingly Delicious"},"content":{"rendered":"

Servings: 4<\/strong> | Prep time: 5 minutes<\/strong> | Cook time: 5\u20136 hours (LOW) or 2\u00bd\u20133 hours (HIGH)<\/strong> | Total time: Varies<\/strong><\/p>\n

Apple pie filling. On pork chops. I know \u2014 it sounds unusual. But trust me on this one. This Slow Cooker 5-Ingredient Apple Pie Pork Chops<\/strong> recipe is one of those happy accidents that turns into a family favorite. The sweetness of the apples, the warmth of the cinnamon, and the savory depth of the soy sauce come together to create something magical.<\/p>\n

Pork and apples are a classic pairing for a reason. The natural sweetness of the fruit complements the mild, slightly savory flavor of pork beautifully. Here, canned apple pie filling does all the heavy lifting. The apples soften further in the slow cooker, practically melting into a sauce that\u2019s sweet, spiced, and absolutely delicious. The soy sauce adds an unexpected umami note that balances the sweetness and keeps the dish from tasting like dessert.<\/p>\n

The result? Pork chops that are tender, juicy, and glazed in a sweet-tangy apple sauce that begs to be spooned over mashed potatoes or rice. It\u2019s easy enough for a weeknight but impressive enough for company. And with only five ingredients and five minutes of prep, it\u2019s practically foolproof.<\/p>\n

\n

Why You\u2019ll Love This Recipe<\/h2>\n
    \n
  • \n

    Only five ingredients<\/strong> \u2013 Pork chops, apple pie filling, applesauce, soy sauce, cinnamon, garlic powder. (Okay, that\u2019s six if you count cinnamon and garlic powder separately \u2014 but the spirit is simple!)<\/p>\n<\/li>\n

  • \n

    Five minutes of prep<\/strong> \u2013 Open, stir, pour, cover, walk away.<\/p>\n<\/li>\n

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    Sweet and savory perfection<\/strong> \u2013 The classic pork-and-apple pairing, slow-cooked to tender glory.<\/p>\n<\/li>\n

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    Fall-apart tender pork<\/strong> \u2013 The slow cooker transforms even modest chops into juicy, tender perfection.<\/p>\n<\/li>\n

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    No browning required<\/strong> \u2013 All the flavor happens in the crock.<\/p>\n<\/li>\n

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    Company-worthy<\/strong> \u2013 The unique flavor combination will have everyone asking for the recipe.<\/p>\n<\/li>\n

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    Perfect for fall<\/strong> \u2013 Tastes like autumn on a plate.<\/p>\n<\/li>\n<\/ul>\n

    \n

    Ingredients<\/h2>\n
      \n
    • \n

      Boneless pork chops<\/strong> \u2013 4 (about 1 inch thick)<\/p>\n<\/li>\n

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      Apple pie filling<\/strong> \u2013 1 can or jar (21 ounces)<\/p>\n<\/li>\n

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      Unsweetened applesauce<\/strong> \u2013 \u00bd cup<\/p>\n<\/li>\n

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      Soy sauce<\/strong> \u2013 2 tablespoons<\/p>\n<\/li>\n

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      Ground cinnamon<\/strong> \u2013 1 teaspoon<\/p>\n<\/li>\n

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      Garlic powder<\/strong> \u2013 \u00bd teaspoon<\/p>\n<\/li>\n<\/ul>\n

      Ingredient Notes<\/h3>\n

      What kind of pork chops?<\/strong>Boneless chops about 1 inch thick are ideal. They cook evenly and stay juicy. Bone-in chops work too \u2014 just add 30\u201360 minutes to the cooking time. Avoid thin-cut chops (\u00bd inch or less) \u2014 they can dry out.<\/p>\n

      Can I use fresh apples instead of pie filling?<\/strong> Yes, but the result will be different. Use 3\u20134 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled and sliced. Add \u00bc cup of brown sugar and an extra \u00bd teaspoon of cinnamon. The sauce will be less thick and syrupy than with pie filling.<\/p>\n

      What kind of applesauce?<\/strong>Unsweetened is important. Sweetened applesauce will make the dish overly sugary. If you only have sweetened, reduce the amount to \u00bc cup.<\/p>\n

      Why soy sauce?<\/strong> I know it sounds strange, but soy sauce adds savory depth (umami) that balances the sweetness of the apples. Don\u2019t skip it \u2014 it\u2019s the secret ingredient that makes this dish work. Use low-sodium soy sauce if you\u2019re watching your salt intake.<\/p>\n

      Can I use coconut aminos instead of soy sauce?<\/strong> Yes. Coconut aminos are slightly sweeter and less salty, but they work beautifully.<\/p>\n

      \n

      Step-by-Step Directions<\/h2>\n

      Step 1: Prep the Slow Cooker<\/h3>\n

      Lightly spray the inside of a 4- to 6-quart slow cooker<\/strong> with nonstick cooking spray. This makes cleanup significantly easier \u2014 the apple mixture can be sticky.<\/p>\n

      Step 2: Add the Pork Chops<\/h3>\n

      Lay the 4 boneless pork chops in a single layer on the bottom of the slow cooker. It\u2019s okay if the edges overlap a little, but try to keep them mostly flat so they cook evenly.<\/p>\n

      Step 3: Make the Apple Mixture<\/h3>\n

      In a medium bowl, stir together:<\/p>\n

        \n
      • \n

        1 can (21 oz) apple pie filling<\/p>\n<\/li>\n

      • \n

        \u00bd cup unsweetened applesauce<\/p>\n<\/li>\n

      • \n

        2 tablespoons soy sauce<\/p>\n<\/li>\n

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        1 teaspoon ground cinnamon<\/p>\n<\/li>\n

      • \n

        \u00bd teaspoon garlic powder<\/p>\n<\/li>\n<\/ul>\n

        Stir until everything is well combined. The mixture will be thick, chunky, and fragrant.<\/p>\n

        Step 4: Top the Pork Chops<\/h3>\n

        Spoon the apple mixture evenly over the pork chops. Make sure each chop is covered with some of the apples and sauce. It should look like a generous blanket of apple pie filling over the raw pork chops.<\/p>\n

        Step 5: Cover and Cook<\/h3>\n

        Cover the slow cooker with the lid. Cook on:<\/p>\n

          \n
        • \n

          LOW for 5 to 6 hours<\/strong>, or<\/p>\n<\/li>\n

        • \n

          HIGH for 2\u00bd to 3 hours<\/strong><\/p>\n<\/li>\n<\/ul>\n

          The pork chops are ready when they are tender and reach an internal temperature of 145\u00b0F (63\u00b0C)<\/strong> . The apples should be very soft and the sauce thick and fragrant.<\/p>\n

          Step 6: Taste and Serve<\/h3>\n

          Once cooked, taste the sauce and adjust with a pinch of salt if needed. The soy sauce adds saltiness, but you may want a little more depending on your taste.<\/p>\n

          Serve the pork chops topped with plenty of the warm apple mixture. Spoon extra sauce from the slow cooker over each plate.<\/p>\n

          \n

          Variations & Tips<\/h2>\n

          Make It with Bone-In Pork Chops<\/h3>\n

          Bone-in chops add extra flavor and moisture. Use 4 bone-in chops (about 1 inch thick). Cook on LOW for 6\u20137 hours or HIGH for 3\u20134 hours. The bone helps prevent the meat from drying out.<\/p>\n

          Make It with Chicken<\/h3>\n

          This recipe works beautifully with boneless, skinless chicken breasts or thighs. Use 4 chicken breasts (or 6\u20138 thighs). Cook on LOW for 4\u20135 hours or HIGH for 2\u20133 hours. Chicken thighs are especially forgiving and stay juicy.<\/p>\n

          Add Some Heat<\/h3>\n

          A little heat balances the sweetness beautifully. Add:<\/p>\n

            \n
          • \n

            \u00bc teaspoon of cayenne pepper<\/strong> to the apple mixture<\/p>\n<\/li>\n

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            A pinch of red pepper flakes<\/strong><\/p>\n<\/li>\n

          • \n

            1 tablespoon of sriracha<\/strong>(adds heat without overpowering the apple flavor)<\/p>\n<\/li>\n<\/ul>\n

            Add Some Tartness<\/h3>\n

            If you want a more tart, less sweet sauce:<\/p>\n

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            • \n

              Use tart apples<\/strong> (Granny Smith) in the pie filling<\/p>\n<\/li>\n

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              Add 1 tablespoon of lemon juice<\/strong> or apple cider vinegar<\/strong>to the mixture<\/p>\n<\/li>\n

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              Use tart cherry pie filling<\/strong>instead of apple (amazing with pork)<\/p>\n<\/li>\n<\/ul>\n

              Make It with Fresh Onion<\/h3>\n

              Add \u00bd cup of thinly sliced yellow onion<\/strong>to the bottom of the slow cooker before adding the pork chops. The onion will soften and add savory depth to the sauce.<\/p>\n

              Make It Creamy<\/h3>\n

              Stir in \u00bc cup of heavy cream<\/strong> or \u00bd cup of sour cream<\/strong> during the last 15 minutes of cooking. This creates a creamy, almost caramel-like sauce that\u2019s absolutely decadent.<\/p>\n

              Make It Gluten-Free<\/h3>\n

              Use tamari<\/strong> or coconut aminos<\/strong>instead of soy sauce. Check that your apple pie filling is gluten-free (most are, but always check the label).<\/p>\n

              \n

              Storage & Reheating<\/h2>\n

              Refrigerator:<\/strong> Store leftovers in an airtight container for up to 4 days. The pork chops will continue to absorb the apple flavor as they sit.<\/p>\n

              Reheating:<\/strong><\/p>\n

                \n
              • \n

                Microwave:<\/strong> 1\u20132 minutes per serving.<\/p>\n<\/li>\n

              • \n

                Skillet:<\/strong> Warm over medium-low heat, spooning sauce over the pork as it heats.<\/p>\n<\/li>\n

              • \n

                Oven:<\/strong> 325\u00b0F for 10\u201315 minutes, covered with foil to prevent drying out.<\/p>\n<\/li>\n

              • \n

                Slow cooker:<\/strong> Warm on LOW for 30\u201345 minutes.<\/p>\n<\/li>\n<\/ul>\n

                Freezing:<\/strong> This dish freezes well for up to 3 months. Freeze pork chops and sauce together in a freezer-safe container. Thaw overnight in the refrigerator before reheating. The texture of the apples may soften further, but the flavor remains excellent.<\/p>\n

                \n

                Frequently Asked Questions (FAQs)<\/h2>\n

                Can I use pork tenderloin instead of chops?<\/strong><\/p>\n

                Yes. Cut a 1\u00bd to 2 pound pork tenderloin into 2-inch thick medallions. Cook on LOW for 4\u20135 hours or HIGH for 2\u20133 hours. Pork tenderloin is leaner than chops, so be careful not to overcook.<\/p>\n

                Do I need to brown the pork chops first?<\/strong><\/p>\n

                No. The slow cooker does all the work. However, if you have an extra 5 minutes, searing the chops in a hot skillet for 1\u20132 minutes per side adds depth of flavor and a nicer color. It\u2019s optional but recommended.<\/p>\n

                Why is my sauce thin?<\/strong><\/p>\n

                The apples and pork both release liquid as they cook. If your sauce is thinner than you\u2019d like, remove the pork chops after cooking and transfer the sauce to a saucepan. Simmer over medium heat for 5\u201310 minutes until reduced and thickened. Return the pork to warm through.<\/p>\n

                Can I use sweetened applesauce?<\/strong><\/p>\n

                You can, but the dish will be very sweet. Reduce the amount to \u00bc cup, or omit it entirely and add an extra \u00bc cup of apple pie filling instead.<\/p>\n

                What should I serve with this?<\/strong><\/p>\n

                The apple sauce is begging to be soaked up. Great options include:<\/p>\n

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                • \n

                  Mashed potatoes<\/strong> \u2013 The classic choice<\/p>\n<\/li>\n

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                  Rice<\/strong> \u2013 White, brown, or wild rice<\/p>\n<\/li>\n

                • \n

                  Egg noodles<\/strong> \u2013 Wide noodles catch the sauce beautifully<\/p>\n<\/li>\n

                • \n

                  Roasted sweet potatoes<\/strong> \u2013 Double down on the sweet-savory theme<\/p>\n<\/li>\n

                • \n

                  Crusty bread<\/strong> \u2013 For sopping up every last drop<\/p>\n<\/li>\n<\/ul>\n

                  Can I make this in the oven instead of the slow cooker?<\/strong><\/p>\n

                  Yes. Preheat oven to 350\u00b0F. Place pork chops in a 9\u00d713-inch baking dish. Top with the apple mixture. Cover with foil and bake for 35\u201345 minutes, until pork reaches 145\u00b0F. Uncover for the last 10 minutes if you want the top to brown slightly.<\/p>\n

                  \n

                  What to Serve With It<\/h2>\n

                  Classic pairings:<\/strong><\/p>\n

                    \n
                  • \n

                    Mashed potatoes<\/strong> \u2013 Creamy, buttery, and perfect for catching that sweet apple sauce.<\/p>\n<\/li>\n

                  • \n

                    White rice<\/strong> \u2013 Simple and absorbent.<\/p>\n<\/li>\n

                  • \n

                    Buttered egg noodles<\/strong> \u2013 The wide noodles are great for saucy dishes.<\/p>\n<\/li>\n<\/ul>\n

                    Vegetable sides:<\/strong><\/p>\n

                      \n
                    • \n

                      Roasted Brussels sprouts<\/strong> \u2013 The bitterness cuts through the sweetness.<\/p>\n<\/li>\n

                    • \n

                      Green beans almondine<\/strong> \u2013 Buttery green beans with toasted almonds.<\/p>\n<\/li>\n

                    • \n

                      Roasted carrots<\/strong> \u2013 Sweet with sweet, but the textures are different enough to work.<\/p>\n<\/li>\n

                    • \n

                      Simple green salad<\/strong> \u2013 With a tangy vinaigrette.<\/p>\n<\/li>\n<\/ul>\n

                      For a complete fall meal:<\/strong>
                      \nServe the pork chops over mashed potatoes with roasted Brussels sprouts on the side. Garnish with fresh thyme or parsley for a pop of green.<\/p>\n

                      \n

                      The Magic of Pork and Apples<\/h2>\n

                      Pork and apples have been paired together for centuries, and for good reason. The mild, slightly sweet flavor of pork is the perfect canvas for the bright, sweet-tart flavor of apples. The natural acidity in apples helps cut through the richness of the pork, while the sweetness complements the meat\u2019s savory notes.<\/p>\n

                      This recipe takes that classic pairing and makes it incredibly easy. Canned apple pie filling provides sweetness, texture, and spice without any peeling or slicing. A little applesauce adds body. Soy sauce adds umami depth that keeps the dish from tasting like dessert. And cinnamon and garlic powder tie everything together.<\/p>\n

                      The result is a dish that tastes like fall \u2014 cozy, comforting, and just a little bit unexpected.<\/p>\n

                      \n

                      Final Thoughts<\/h2>\n

                      These Slow Cooker Apple Pie Pork Chops are proof that the most unlikely flavor combinations can become family favorites. Sweet apple pie filling. Savory pork. A splash of soy sauce for depth. It sounds strange. It tastes incredible.<\/p>\n

                      Five ingredients. Five minutes of prep. A few hours in the slow cooker. And dinner is done \u2014 tender, juicy, and topped with a sauce that tastes like autumn in a spoon.<\/p>\n

                      Make this on a chilly fall evening when you need something cozy. Make it on a busy weeknight when you don\u2019t have time for complicated. Make it just because you\u2019re curious \u2014 and then make it again because it\u2019s delicious.<\/p>\n","protected":false},"excerpt":{"rendered":"

                      Servings: 4 | Prep time: 5 minutes | Cook time: 5\u20136 hours (LOW) or 2\u00bd\u20133 hours (HIGH) | Total time:…<\/p>\n","protected":false},"author":1,"featured_media":7250,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Slow Cooker 5-Ingredient Apple Pie Pork Chops: Sweet, Savory, and Shockingly Delicious - Grandma Baking Recipes","description":"Servings: 4 | Prep time: 5 minutes | Cook time: 5\u20136 hours (LOW) or 2\u00bd\u20133 hours (HIGH) | Total time: Varies Apple pie filling. On pork chops. I know \u2014 it sounds u"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=7249"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7249\/revisions"}],"predecessor-version":[{"id":7251,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7249\/revisions\/7251"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/7250"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=7249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=7249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=7249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}