Slow Cooker Pork with Apricots

Raina Burditt

"This recipe yields a yummy dish of tender pork chops topped with an onion and apricot mixture seasoned gently with cinnamon and ginger."
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6 h 30 m servings 270 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.
  2. Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.
  3. Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.
  4. Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lie pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.
  5. Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


Read all reviews 3
Most helpful
Most positive
Least positive

Didn't have pineapple juice so used white wine. Plus I cooked it in the pressure cooker for 11 min. Then sprinkled the dish with parsley as none of us like cilantro

I actually substituted dried peaches for apricots and the flavor was wonderful. 6 hours is way too long to cook, however. 3-4 hours on low would have been much better - my meat was a little toug...

I used pork tenderloin that I had in the freezer. Turned out a "winner..." in our family. A little sweet. Next time I will use less pineappple juice.

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