4 pork chops, trimmed of all visible fat (mine were pretty thick, about 1 inch)
1 apple, pealed and diced
1 C dried apricots, chopped
1 yellow onion, chopped
1/4 C dried cherries
1/4 C agave nectar
1/2 C apple juice
1/2 C white wine
2 stalks celery, chopped
I coated the pork chops first and browned them in about 2 tsp olive oil.
Coating: 1/4 C almond meal, 2 tsp garlic powder, 2 tsp black pepper, 1 T dried parsley flakes!
After browning the chops, put them in the crock pot. Cover them with all the other ingredients. Cook on low for 6 hours. Yum! We served these with a large salad. But as I said earlier, cauliflower rice would be an excellent choice to sop up all that delicious leftover juice! Enjoy!
I definitely want to try this one!
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