- Total Time
Serve with couscous because its ideal for soaking up all the great sauce.
olive oil2 tsp
uncooked lean boneless pork chop(s)1 pound(s), 4 (1/4-pound) trimmed
table salt¾ tsp
black pepper¼ tsp
uncooked red onion(s)3 small, thinly sliced
dried apricot halves12 halves, sliced
canned unsweetened pineapple juice¾ cup(s)
ginger root2 tsp, fresh, peeled and minced
dried thyme½ tsp
cinnamon stick(s)1 average
cilantro¼ cup(s), fresh, chopped
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the pork chops with 1/4 teaspoon of the salt and the pepper. Add the chops to the skillet and cook until browned, about 2 minutes on each side Transfer to a plate.
- Reduce the heat to medium and add the onions, the remaining 1 teaspoon oil, and the remaining 1/2 teaspoon salt to the skillet. Cook, stirring, until the onions are golden, about 10 minutes.
- Place half of the apricots and half of the onions in the bottom of a 5- or 6-quart slow cooker. Top with the pork chops and the remaining onions and apricots. Add the apple juice, ginger, thyme, and cinnamon stick. Cover and cook until the pork is fork-tender, 3 – 4 hours on high or 6 – 8 hours on low. Remove the cinnamon stick and serve sprinkled with the cilantro. Yields 1 pork chop and 1/2 cup onion mixture per serving.