This slow cooker 3-ingredient apricot pork chops recipe comes straight from my budget-savvy neighbor, who swears by it every spring when pork chops go on sale and apricot jam starts popping up in end-cap displays. With just a jar of apricot preserves, a packet of dry onion soup mix, and a family pack of bone-in pork chops, you get incredibly tender meat and a glossy, sweet-savory glaze that looks and tastes far more involved than it is. It’s the kind of practical, no-fuss recipe you can set up in the morning and forget about until dinner, yet it’s special enough to serve for an easy April gathering or Sunday supper.
These apricot-glazed pork chops are rich and saucy, so they shine with simple sides that soak up the juices. Serve them over mashed potatoes, buttered egg noodles, or plain white rice to catch that golden, sticky sauce. A crisp green vegetable—like steamed green beans, roasted asparagus, or a simple spring salad with lemon vinaigrette—balances the sweetness nicely. If you’re feeding a crowd, add warm dinner rolls or crusty bread so everyone can swipe up the extra glaze from the tray.
Slow Cooker 3-Ingredient Apricot Pork ChopsServings: 6
Ingredients
3 to 3 1/2 pounds bone-in pork chops (about 6 thick-cut chops)
1 (18-ounce) jar apricot preserves or apricot jam
1 (1-ounce) packet dry onion soup mix
Directions
Pat the bone-in pork chops dry with paper towels and trim any large, excess pieces of surface fat. This helps them brown slightly and keeps the sauce from becoming too greasy as it cooks.
In a medium bowl, stir together the apricot preserves and the dry onion soup mix until the mixture is evenly combined and the onion bits are well distributed throughout the jammy base.
Spread a thin layer of the apricot-onion mixture over the bottom of the slow cooker to lightly coat it. This prevents sticking and starts building a flavorful bed of sauce for the chops.
Arrange half of the pork chops in a single, snug layer in the slow cooker. Spoon some of the apricot-onion mixture over the chops, making sure each one gets a generous coating.
Layer the remaining pork chops on top, slightly overlapping if needed, and pour or spoon the rest of the apricot-onion mixture over them. Use the back of the spoon to spread it so that all exposed surfaces of the meat are covered in the glaze.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, until the pork chops are very tender but still holding together and the sauce is thickened and glossy. Avoid lifting the lid during cooking so the heat and moisture stay consistent.
When the pork chops are done, carefully transfer them to serving trays or shallow pans—foil trays work well if you want to present them family-style or transport them. Spoon the thick, golden apricot-onion sauce from the slow cooker over the top, making sure each chop is well smothered and the sauce is pooling around the meat.
Let the chops rest in the sauce for about 5 minutes before serving. This brief rest allows the juices to settle and the glaze to cling nicely to the surface of the chops. Serve warm with extra sauce from the tray spooned over each portion.
Variations & Tips
For a touch of heat, stir 1/4 to 1/2 teaspoon of crushed red pepper flakes into the apricot-onion mixture before adding it to the slow cooker; the gentle spice plays nicely against the sweetness. If you prefer boneless pork chops, you can substitute them at the same weight, but check for doneness on the earlier side, as they tend to cook faster and can dry out; aim for the lower end of the time range. To lean the dish out slightly, use a leaner cut such as boneless pork loin chops and skim any excess fat from the surface of the sauce before serving. For a more tangy glaze, whisk 1 to 2 tablespoons of apple cider vinegar into the apricot preserves and onion soup mix to brighten the flavors without adding more ingredients. If you like a thicker, almost sticky restaurant-style glaze, transfer the finished sauce to a small saucepan and simmer it on the stovetop for 5 to 8 minutes until reduced, then pour it back over the chops in the foil trays. Leftovers reheat beautifully: store the pork chops in their sauce and warm them gently, covered, in a low oven or in the microwave so the meat stays tender and the glaze doesn’t scorch.
