TheCrockery

A Catholic perspective on the world and all the good things therein, especially books and food. Literature cum chocolate is the order of the day at The Crockery.

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Location: A Collegetown, Undisclosed Location, United States

No longer a graduate student, Teresa is now a professional know-it-all.

Wednesday, October 17, 2007

Apple-icious Pork Chops

I feel it only fair to warn my readers that my husband thought that these pork chops were not as good as previous apple-and-pork chops I had made. Since I am fairly confident that he is wrong, I shall post the recipe anyway!

Ingredients
About 1 - 1 1/2 pound of thin, boneless pork chops (I used five very small chops)
2-3 small apples suitable for baking
about 1/2 - 1 cup SPICED apple cider (Note: if using plain cider or apple juice, you will probably want to add cloves and more cinnamon in step 6.)
salt and pepper to taste
dash of celery salt
1 tsp ground sage
1/2 tsp ground ginger
dash of cinnamon

Directions
1) Grease or spray with cooking spray the lining of a medium-sized slow cooker.
2) Peel, core, and slice the apples. Place apples in the bottom of the slow cooker.
3) Sprinkle the chops with salt, pepper, and celery salt. Make sure you get a liberal amount of spices on both sides.
4) Place chops over the apples in the slow cooker.
5) Pour cider over everything. Don't add too much: you don't need to have everything floating in cider. You just want to add enough to keep everything moist and flavorful.
6) Add ground ginger and sage. Sprinkle a dash of cinnamon on top. Stir until ingredients are fairly well mixed.
7) Cook on low for about 8 hours, or on high for 4-6 hours. By the time the meal is done, the chops should be falling into pieces. For this recipe, that's a good thing!
8) Stir before serving. You may want to serve this in a bowl, as it'll be sloppy!

Stuffing makes a good accompaniment for this meal.