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Slow Cooker Apple Bourbon Pork Chops - Dump and Go Dinner

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Slow Cooker Apple Bourbon Pork Chops - Dump and Go Dinner

Lisa
The Cook
4 Servings
9 Ingredients
12 Comments
Succulent and juicy these Slow Cooker Apple Bourbon Pork Chops fill your kitchen with the tantalizing aroma of simmering apples and anticipation of an equally delicious dinner.
4 Servings
9 Ingredients
12 Comments

Ingredients

  • 1 ½ pounds Pork Chops, Boneless
  • 1 teaspoon Sea Salt
  • ½ teaspoons Black Pepper
  • 1 ½ cups dice Apple, Granny Smith
  • 3 fluid ounces Bourbon
  • ⅓ cups Brown Sugar
  • ½ cups Applesauce
  • 1 tablespoon Honey
  • 1 tablespoon Worcestershire sauce

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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12 Comments

Join the discussion
  1. With the freezing instructions – do you pour the sauce on top of the pork chops and freeze them in the same bag, or do you freeze the pork chops separate from the sauce?

  2. Lisa How do I know which menu the recipe comes from? I just searched pork chops and this recipe comes up but I don’t see how to find which menu.

  3. This was a miss for us. I like the idea, but 3 oz is a huge amount of bourbon, and then to have applesauce, AND honey, AND 1/3 cup of sugar? The corn ethanol of the bourbon combined with the ridiculous amount of sugar to give a sort of sickly sweet, medicinal taste to the chops, like I’d poured cough syrop all over them, and then dipped them in melted Halloween candy. If I made them again, I’d add only 2 tbsp (1 oz) of bourbon, cut the sugar, and double the applesauce. I think that would work better.

    1. Hi there. We appreciate the feedback. Our recipes are always tested by several cooks before we post them. It is definitely on the sweet side! Please let us know how it turns out if you cut back on the bourbon and sugar. We would love to hear your thoughts!

  4. Our butcher shop provided thin-sliced (about 1/2″ thick) boneless chops. How would you adjust the cooking time?

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