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MarkinHouston

Crockpot Pork Chops with Apricots and Prunes

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211 posts
Joined: Jan 1, 2006

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Posted to Thread #4818 at 6:48 pm on Dec 5, 2006

This is a great cold weather dish to serve with rice pilaf.

Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all.

6 servings
6 hours 15 minutes 15 minutes prep
1 tablespoon vegetable oil
6 pork chops, trimmed (about 2-1/2 lb.)
2 onions, cut in wedges
2 cloves garlic, minced
1 cup dried apricots
1 cup pitted prunes
1/2 cup orange juice
1/2 cup chicken stock
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

1. In large skillet, heat oil over medium-high heat; brown pork chops.
2. Transfer to crockpot.
3. Add onions, garlic, apricots and prunes to pork chops.
4. Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crockpot.
5. Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
6. Remove pork chops to plate and keep warm
7. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
8. Serve with chops.


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