Crockpot Pork Chops with Apples and Onions

Crockpot Pork Chops with Apples and Onions

Ingredient:

  • 2 large or one jumbo honeycrisp apple – about .75 lbs or another sweet-tart variety
  • 1 medium onion
  • 4 large thick cut pork chops
  • 1/2 cup barbecue sauce (use a sugar free variety for Whole30 compliance)
  • 1/4 cup water

Instructions:

  1. Thinly slice your apples and onions and transfer them to the bowl of a 4 quart crockpot with a high heat setting. Toss them together gently to combine and spread the mixture to cover the base of the bowl.
  2. Place the pork chops on top of the apple and onion mixture, spacing them evenly apart from one another.
  3. In a small bowl, whisk together the barbecue sauce and water.
  4. Pour the runny sauce over the pork chops, making sure each one is evenly coated.
  5. Cover and cook on high for 2 hours or until the juices run clear.
  6. Serve immediately.
Recipe Notes
  • I used thick cup pork chops (from Costco), so if you use thinner ones, you’ll want to reduce the baking time accordingly. My guess would be that you’ll only need an hour and change instead of the full two hours of cooking time.
  • You can use whatever barbecue sauce you want, but if you are using homemade and it is not as thick as bottled stuff, you may want to reduce the water by a Tablespoon or so.
  • If you’re making your own BBQ sauce, omit the sugar, molasses, or maple syrup (depending on the recipe) for Whole30 compliance.
  • If you’re sensitive to high sugar fruits (such as if you’re on a candida cleanse or the SCD diet), you can swap in green apples (ok for candida, not ok for SCD) or red bell peppers. (Though, be aware that BBQ sauce is not going to be low-sugar).
  • I have tried this with both onions and shallots and you can’t really tell the difference in the end, so use whatever you have on hand.
  • Don’t forget that you can easily make your own barbecue sauce for this 
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Yields: 4

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