My sister in law brought this to Sunday dinner and every single person asked for the recipe. Perfect for this time of year

Ingredients

4 boneless pork chops, about 1 inch thick

Directions

1. Lightly grease the slow cooker insert if desired, then place the pork chops in the bottom in an even layer.

2. In a medium bowl, stir together the applesauce, Dijon mustard, and onion soup mix until fully combined.

3. Spoon the sauce evenly over the pork chops, covering the tops as well as you can.

4. Cover and cook on low for 4 to 6 hours, or until the pork chops are tender and cooked through.

5. Gently spoon some of the sauce over the chops before serving, and serve hot with your favorite sides.

Variations & Tips

Use bone-in chops: Bone-in pork chops work nicely too and often stay extra juicy. Just make sure they are arranged in as even a layer as possible, and add a little extra cooking time if needed.

For a sweeter sauce: If your family likes a sweeter finish, stir a spoonful of apple jelly or a drizzle of honey into the sauce mixture. This is a nice option for kids or anyone who prefers milder mustard flavor.

Add apple slices: For a heartier fall feel, tuck in one peeled, sliced apple around the pork chops before cooking. It makes the dish feel a little more special and gives you extra tender fruit in the sauce.

Thicken the sauce: If you want the sauce a bit thicker for serving over mashed potatoes or rice, remove the cooked pork chops and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot sauce and let it thicken for a few minutes.

Don’t overcook: Since pork chops can dry out if left too long, start checking on the earlier side if your slow cooker runs hot. Thicker chops hold up best in this recipe and give you the most tender result.