Orange Apricot Pork Chops

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 Chops

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.

Orange Apricot Pork Chops

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.  :)

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