Apricot Pork Chops
Ever since making peach pulled pork that we absolutely loved, I’ve been wondering how to incorporate these gorgeous little apricots into a savoury dish. Don’t you love that rosy tinge they get when they’re ripe?
I love cinnamon with fruit and pork so I had a hunch that cinnamon and nutmeg would taste great with the pork chops and apricots too.
The apricots add just the right amount of sweetness and moisture so you end up with tender, juicy pork. The gentle cinnamon and ginger flavours gave the dish a brightness that made the meat feel lighter. It disappeared so fast, we barely had any leftovers for lunch!
Slow Cooker Apricot Pork Chops
Prep:
30 minutes
Cook:
6 hours (low) or 3 hours (high)
Yield: 4-6 servings (prepared in a 6.5 quart slow cooker)
- 3 1⁄2 lbs pork chops (about 6)
- 1 tbsp salt (+1 tsp)
- 1 tsp ground black pepper
- 1 tbsp butter
- 1 cup sliced onion
- 1 tbsp minced ginger
- 1⁄3 cup honey
- 3 cups pitted and quartered apricots
- 1 tsp ground nutmeg
- cinnamon stick
- 1⁄3 cup rice vinegar
- 1 1⁄2 tbsp fresh chopped sage leaves
Rub the pork chops with the pepper and 1 tablespoon of the salt.
Brown the pork chops over medium-high heat. About 3 minutes per side. Place inside the crock pot insert.
Reduce heat to medium, melt the butter and add the onions and 1 tsp of salt and stir. When they begin to soften add the ginger and cook 1-2 minutes until fragrant.
Stir in the honey, apricots, vinegar, sage, nutmeg and cinnamon. Bring to a simmer then pour over the pork chops.
Cook on low for 6 hours (or high for 3 hours).
