I haven't used the slow cooker in awhile. It's been slowly gathering dust in the upstairs closet. When I was looking for a pork chop recipe to use up some that I had in the freezer I found this. I love how quick and easy this recipe was. My slow cooker tends to cook things super fast, so I ended up cooking this recipe on low for 4 1/2 hours, but I left the original cooking time from Stephanie's recipe below. It's really difficult for me to give a recipe two thumbs up. It means that everyone in the family loved it (or sometimes just my husband and I, but we LOVED it if we give it two thumbs up!). So, mostly desserts make the two thumbs up rating. This recipe was so close though! When my son eats all of his dinner and tells me what a good cook that I am, then I know that I have a winner. Unfortunately, my daughter, who loves fruit, has a thing about "warm" fruit and so, she only thought that this dish was okay. She ended up giving her oranges to her brother, who was more than happy to eat them for her. I served this with rice and veggies. This was a super quick and tasty dinner!
Orange-Apricot Pork Chops in the CrockPot
recipe adapted from Stephanie O'Dea - A Year of Slow Cooking
6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 (11-ounce) can mandarin oranges, undrained
Use a 4-6 quart crockpot. Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.
Serve with rice to soak up the juice.
Family Rating: 1 1/2 thumbs up.