Slow Cooker Apple and Ginger Pork Chops 

Salut tous mes amis!

This week, I decided to experiment with one of my least favourite cuts of meat: pork chops. Yes, seriously, I hate pork chops. I only agree in pork that manifests itself as bacon or ribs. That being said, it doesn’t mean that pork chops are completely unappealing. There are things that can be done to pork chops to make them more delectable, like sticking them in a big cast iron pot with apples, stock, ginger, butternut and a bunch of other stuff, leaving it on the stove for 3 hours and coming back to thisssssssss


Slow cooker meals are kinda my thing now. I mean, what could be more attractive than dumping a couple of ingredients in a pot, going to do something else for a couple of hours, and coming back to the most succulent, tender and flavoursome piece of meat you have EVER had?  That’s pretty much everything I need in life.

The best thing about this recipe is that you can choose what to do with the pork when you’re done. You could serve it straight on top of some rice, or shred it  and use in a wrap/enchiladas. Only one thing is certain, not one inch of this meat should go to waste.

This post was inspired by this page from The Kitchn, they are my go-to for cooking advice.

Slow Cooker Apple and Ginger Pork Chops 


3 pork chops

Salt and pepper

Vegetable/canola oil

1 yellow onion, sliced thinly

3 cloves garlic, minced

½ a medium butterut, sliced into cubes of about ½ inch

1 carrot, sliced

1 apple of any variety, sliced thinly

3 tbsp grated ginger

3 cups chicken stock

½ cup apple cider vinegar


  1. Start by brining the pork. Fill a large casserole dish with water and add about 1/2 cup of salt to it. Add the prok chops to the brine and refrigerate for an hour before cooking 
  2. Season the pork chops generously with salt and pepper. Heat the oil in a large cast iron pot on medium high and sear the chops until brown, about 2 minutes on each side. Remove the chops to a plate and drain on paper towels.
  3. Using the same pot, fry the onions and garlic until the onions re translucent, about 3 minutes. Add the butternut and carrot and cook for a further 5 minutes.
  4. Pour in the stock, apple cider vinegar, and add the giner and apples to the soup. Bring to boil, stirring frequently before placing the chops carefully on top of everything, making sure to pour some of the soup on top of them.  
  5. Reduce the heat to low and cook for 2-3 hours. If you plan on shredding these, you may need to cook for one hour longer until the meat is falling off the bone.
  6.  Serve the meat and veggies with mashed potatoes or rice.

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