Essential to the recipe, the thickness of the pork chops ensures that the chops stay tender and juicy throughout the long cook time. Mashed sweet potatoes and sautéed Brussels sprouts complete the comforting meal.
4 (8-ounce) bone-in center-cut pork chops (about 1 inch thick)
Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until browned. Transfer pork to a 5-quart electric slow cooker coated with cooking spray, reserving drippings in pan. Reduce heat to medium. Add onion to drippings in pan; sauté 3 minutes or until tender. Stir in 2 cups water, scraping pan to loosen browned bits. Stir in brown sugar and next 3 ingredients (through ginger). Remove pan from heat.
Add apples to slow cooker; pour onion mixture over apples. Cover and cook on LOW for 3 to 3 1/2 hours or until tender. Serve pork chops with apple mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Slow Cooker Tonight
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This was pretty good, but be sure to pair it with a side that suits its autumn-based tastes, such as something sweet potato based. You could easily use 4oz instead of 5oz of dried apples as well. It's a good choice for a weeknight meal, seeing as prep took so little time.
A really easy dinner to put together. I used two thick porterhouse pork chops. Since I only had about an ounce and a half of dried apples, I also added two chopped Granny Smith apples. Used chicken broth instead of water for a richer sauce. Delicious! The meat was tender and fall off the bone good! Cooked on low for about 4 hours.