Slow Cooker Apple Jelly Pork Chops

Apple jelly pork chops are a slow-cooker dinner of thick-cut pork chops cooked in a simple sauce of apple jelly, dry onion soup mix and soy sauce. The jelly melts into a glossy glaze, the onion mix seasons the pot, and the chops stay tender after a long, gentle cook. The recipe uses only 4 ingredients, plus optional salt and pepper, and serves 4. For more slow-cooker pork chops, try these slow cooker brown sugar pork chops and these slow cooker pork chops and gravy.

Why You’ll Love These Apple Jelly Pork Chops

• Only 4 ingredients: pork chops, apple jelly, dry onion soup mix and soy sauce make the whole sauce, with salt and pepper optional.
• Hands-off cooking: the chops and glaze go into the slow cooker, then the pot cooks on LOW or HIGH until the pork is done.
• A glossy sauce: as the jelly melts, it mixes with the onion mix and soy sauce into a shiny glaze you spoon over the chops.
• Boneless or bone-in: thick-cut chops, about 1 inch thick, work either way, as long as they fit in a single layer.

What Are Apple Jelly Pork Chops?

Apple jelly pork chops are thick-cut pork chops slow-cooked in a sweet-savory glaze made from apple jelly, dry onion soup mix and soy sauce. The apple jelly gives the sauce body and shine, the onion mix adds a savory onion flavor, and the soy sauce deepens the color. This is a slow-cooker recipe, cooked on LOW for about 6 hours or on HIGH for about 3 hours, until the pork reaches a safe internal temperature. Pork chops should be cooked to a minimum of 145°F, then left to rest; see this USDA guide to fresh pork and food safety. For another slow-cooker apple recipe, see this slow cooker apple butter.

Ingredients for Apple Jelly Pork Chops

• 4 thick-cut boneless or bone-in pork chops, about 1 inch thick
• 1 cup apple jelly
• 1/4 cup dry onion soup mix
• 2 tablespoons soy sauce
• Salt and black pepper, to taste (optional)

Ingredient Notes

The first two ingredients follow the original list. The message was cut off after the apple jelly, so the last two pantry items complete a classic 4-ingredient slow-cooker version. All ingredients are generic, with no brand names. Salt and black pepper are optional.

• Pork chops: 4 thick-cut chops, boneless or bone-in, about 1 inch thick. Thinner chops can dry out in a long, slow cook, so a 1-inch cut is the better choice here. Arrange them in a single layer so they cook evenly.
• Apple jelly: 1 cup. Plain apple jelly melts into a glossy, slightly sweet sauce. You want jelly, not a chunky preserve, so the glaze stays smooth.
• Dry onion soup mix: 1/4 cup, a plain dry onion soup mix with no brand name. This seasons the sauce with onion and salt, which is why extra salt is optional.
• Soy sauce: 2 tablespoons. A regular soy sauce adds color and a savory note that keeps the jelly glaze from tasting only sweet.
• Salt and black pepper: optional. Taste the sauce before you add salt, because the onion mix and soy sauce already carry salt. A little black pepper on the chops is a good match for the sweet-savory glaze.

How to Make Apple Jelly Pork Chops

1. Season the chops (optional): if you are using salt and black pepper, season both sides of the 4 pork chops lightly. Go easy on the salt if you use it.
2. Load the cooker: place the chops in a single layer in the slow cooker.
3. Mix the glaze: in a bowl, stir the 1 cup of apple jelly, 1/4 cup of dry onion soup mix and 2 tablespoons of soy sauce until the mixture is combined. The jelly will loosen as it warms in the pot, so it does not need to be perfectly smooth in the bowl.
4. Add the sauce: pour the glaze over the chops, turning them once so both sides are coated.
5. Cook: cover and cook on LOW for about 6 hours, or on HIGH for about 3 hours, until the pork reaches a minimum internal temperature of 145°F in the thickest part, away from the bone if you are using bone-in chops. The meat should be tender, and the sauce in the pot should be glossy.
6. Rest and serve: let the apple jelly pork chops rest for 3 minutes. Spoon the glossy sauce over the tops and serve them hot.

Hands-on time is about 10 minutes. Cook time is about 6 hours on LOW, or about 3 hours on HIGH. The apple jelly pork chops recipe serves 4.

Tips for the Best Apple Jelly Pork Chops

• Use thick-cut chops: chops much thinner than 1 inch can overcook before the sauce has time to turn glossy. Stick to a 1-inch cut, boneless or bone-in.
• Keep the chops in a single layer: stacking them can leave some pieces undercooked and others too soft. Use a slow cooker wide enough for all 4 chops in one layer.
• Check the temperature, not just the clock: slow cookers vary. Start checking near the end of the time range, and look for 145°F in the thickest part, following the USDA pork guidance linked above.
• Let them rest: a short 3-minute rest after cooking helps the juices settle before you spoon on the sauce and serve.
• Spoon the glaze at the table: the sauce in the bottom of the pot is the best part. Stir it once, then spoon a little over each chop so the tops stay glossy.

What to Serve With Apple Jelly Pork Chops

Apple jelly pork chops are sweet-savory and rich, so they sit well next to a simple green vegetable, buttered noodles, rice or mashed potatoes that can catch the extra glaze. A crisp salad or roasted carrots also works on the same plate. For a pork-and-potato slow-cooker meal, see these slow cooker pork chops and potatoes, or try these caramelized pineapple pork chops for another glazed chop dinner. Serve the apple jelly pork chops hot, with extra sauce in a small bowl so everyone can add more if they want it.

Variations

• Bone-in or boneless: both work in this recipe. Bone-in chops can take a little longer to reach 145°F, so start checking at the same time and give them a few more minutes if needed.
• A little extra pepper: if you like a more peppery glaze, add black pepper to the sauce as well as to the chops, then taste before serving.
• Thicker sauce: after you lift out the chops, you can simmer the leftover sauce in a small pan on the stove for a few minutes if you want it slightly thicker, then spoon it over the meat.
• Smaller batch: use 2 chops and halve the jelly, onion soup mix and soy sauce. Keep the same cook times and still check for 145°F.

Storage

Let leftover apple jelly pork chops cool, then store the chops and sauce together in a covered container in the refrigerator. See this FDA guide to storing food safely and the USDA pork guidance linked above for general refrigeration advice. Reheat portions on the stove over low heat, or in a 325°F oven, covered, until the pork is hot throughout, and spoon the warmed sauce over the top. Do not leave the apple jelly pork chops out at room temperature for long. The cooked apple jelly pork chops also reheat well the next day, as long as they have been kept cold.

FAQ

What are apple jelly pork chops?

Apple jelly pork chops are thick-cut pork chops slow-cooked in a 4-ingredient glaze of apple jelly, dry onion soup mix and soy sauce, then finished with the glossy sauce spooned over the top. Salt and black pepper are optional.

Can I use bone-in chops for apple jelly pork chops?

Yes. The recipe allows boneless or bone-in chops, as long as they are thick-cut and about 1 inch thick. Check the temperature in the thickest part, away from the bone, and cook until the pork reaches at least 145°F.

How long do apple jelly pork chops take in the slow cooker?

Plan on about 6 hours on LOW, or about 3 hours on HIGH. Slow cookers can run a little hot or a little cool, so start checking near the end of the time and use a thermometer rather than the clock alone.

What internal temperature should apple jelly pork chops reach?

The pork should reach a minimum internal temperature of 145°F, then rest for 3 minutes before you serve it, following the USDA pork guidance linked above. This applies to both boneless and bone-in chops.

How should I store leftover apple jelly pork chops?

Cool the chops, then keep them with the sauce in a covered container in the refrigerator. Reheat until hot, and spoon the warmed glaze over the meat. Follow the FDA and USDA storage guidance linked above, and do not leave the leftovers out for long.