Crock Pot Mushroom Pork with Apples
Infuse your dinner table with the cozy, sweet-savory charm of Crock Pot Mushroom Pork with Apples. This hearty slow-cooker recipe brings together tender, seared boneless pork chops, earthy baby bella mushrooms, and caramelized onions, layered with naturally sweet Honeycrisp or Fuji apples. A fragrant sauce of apple cider vinegar, brown sugar, cinnamon, and thyme enhances every bite with comforting autumn flavors. Perfect for busy weeknights, this dish requires just 15 minutes of prep before the crock pot does the rest, transforming simple ingredients into a melt-in-your-mouth entrée. Serve it over creamy mashed potatoes, fluffy rice, or alongside crusty bread to soak up the flavorful sauce for a meal that’s both wholesome and indulgent. Ideal for pork lovers looking for a slow-cooked meal with a warm, seasonal twist!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 8 ounces Baby bella or cremini mushrooms
- 2 large Apples (such as Honeycrisp or Fuji)
- 1 medium Yellow onion
- 2 teaspoons Minced garlic
- 1 cup Chicken broth
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Brown sugar
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
Season the pork chops with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the pork chops until browned, about 2-3 minutes per side. Remove and set aside.
Slice the mushrooms, dice the onion, and core and slice the apples into 1/4-inch thick wedges.
In the same skillet, sauté the onions and garlic until fragrant and translucent, about 2-3 minutes. Add the mushrooms and cook for an additional 4-5 minutes until softened.
Transfer the onion, garlic, and mushroom mixture to the bottom of the crock pot. Layer the apple slices on top.
Place the seared pork chops over the apples in the crock pot.
In a bowl, mix together the chicken broth, apple cider vinegar, brown sugar, cinnamon, and dried thyme. Pour the mixture evenly over the pork chops and vegetables in the crock pot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the pork is tender and easily pulls apart with a fork.
Carefully remove the pork chops and serve over a bed of rice, mashed potatoes, or with a side of crusty bread. Spoon the mushroom, apple, and onion mixture along with the sauce over the top.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 73.6 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3687 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
