I ended last week on a high note with this crock pot creation that I cooked overnight. I was super pleased with the results – the apricot/orange/cinnamon combo really balances out the pork chops well. It’s a pretty basic recipe and makes about four servings.
Orange Apricot Pork Chop
- 4-6 pork chops (I went for 4)
- 1 cup of apricot jam
- 3 tablespoons of brown sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 12 ounces of mandarin oranges with juice
Use a 4 or 6 quart crock pot (I used my trusty 4 quart). Put the pork chops in the bottom of the crock pot. Combine all ingredients together and glaze on top (or just throw all ingredients directly into the crock pot like I do and then swear to yourself when you realize your error and attempt to mix them up). Add the mandarin oranges on top. Cook for 8 hours on low (same amount of time as a good night’s sleep) or on high for 4 hours. I threw mine in at 10 pm and got up at 6 am the next morning to a sweet cinnamon aroma. It was delightful. Pork chops are a strange breakfast choice, but I had to try them before putting my four servings into tupperware. I don’t regret that. Plain rice goes well with this dish because it can absorb all the delicious juice. Or you can be classy like me and make a side of Kraft mac n’ cheese. Yeah, I did that. But not for breakfast, don’t worry.
Thank goodness for tupperware!
Note: this recipe is a slightly modified version of Stephanie O’Dea’s posted recipe. She’s my crock pot hero. This will be a trend in my blog, but she’ll always get the links she’s earned.