Ingredients

• 1 tablespoon canola oil
• 6 bone-in pork chops
• 1/2 cup apple juice
• 1/4 cup apple cider vinegar
• 1 1/2 cups chicken broth
• 1 tablespoon brown sugar
• 1/2 teaspoon meat tenderizer
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 2 Granny Smith apples, cored and sliced
• 1 sweet onion (such as Vidalia®), sliced
• 1/4 head cabbage, shredded (optional)

Instructions

1. Heat the canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side.
2. Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper in a slow cooker, stirring until the brown sugar has dissolved. Place the pork chops into the liquid. Top the chops with apple, onion, and cabbage. Set the cooker on Low; cook 4 to 5 hours, turning the chops over in the sauce once or twice. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).