$Title = 'Apple-Apricot Pork Chops';
$SubTitle = 'A Crockpot Recipe';
Yield: 4 to 6 servings
- 2 pounds pork filets or chops
- 1 cup chopped apple
- 1 cup chopped dried apricot
- 1/2 cup fresh or dried cranberries (optional)
- 1 medium onion, chopped
- 2 ribs celery, sliced in 1/2-inch pieces
- 1/2 cup apple juice
- 1/2 cup brown sugar
- 1/4 cup dry sherry or wine (or more apple juice)
- salt and pepper to taste
- 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Combine all ingredients; cover and cook 7 to 9 hours on
low. About 30 minutes before serving, pour liquid
into a separate container to skim off excess
fat. Stir in cornstarch mixture and return broth to
crockpot. Continue cooking on low for another 20 to 30
minutes until smooth and thickened.
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- We made a triple batch, using a 6 lb. pork loin and
slicing it into filets. Done this way, the recipe
barely fits in a 5 qt. crock. Transporting it
while half cooked is not recommended, no matter
how carefully Alex drives.
- 7 to 9 hours may be fine for a single batch, but the
triple batch needs longer. The chops were very good
after 9 hours, however after an additional 4 hours they
were noticeably improved. It is also possible that the
single batch might be improved by cooking it longer.
- E&J sherry is fine for cooking purposes.
"Cooking sherry" is not.
- We prepped all of the non-pork items and set them
aside. When filling the crock, I alternated between
layers of pork and layers of all-the-other-stuff.