Sunday, November 14, 2010

November 4 Orange-Apricot Chops

This slow cooker cooking is not as easy as it initially appeared. We had a few frozen pizza nights after I left dinner cooking for too long. I have quickly learned that stews and soups can be left for many hours but anything else must be cooked for a very specific time. And that time is always less than the recipe calls for. It must be that recipes are created using slow cookers that are older than mine and the newer ones cook hotter. This is my idea and I am sticking with it. This meal was edible, but just barely. Next time I will cook it for a shorter time. Another wonderful recipe from Make it Fast Cook it Slow.
  • 6 pork chops
  • 1 cup apricot jam
  • 3 tbsp brown sugar (I would omit this next time)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 (11-ounce) can mandarin oranges (and their juice)
Use a 4-quart slow cooker. Put the pork chops into the stoneware. In a small bowl, combine the jam, brown sugar, salt, and spices. Spoon over the pork chops. Pour the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4 hours. Serve with rice.

Audrey's Tasks:
  1. Place pork chops in stoneware
  2. Help measure and add ingredients
  3. Pour mandarin oranges on top
Mom's Tasks:
  1. Gather ingredients
  2. Assist Audrey
I let this one cook all day and it was a little tough around the edges. It was also very sweet. While I still enjoyed it I will definitely cut the sugar next time. The jam and orange juice provide plenty of sweetness.
Oh, and if you look at the pictures close you will see we used pineapple instead of mandarin orange. It was what we had in the house.

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