Monday,
September 16, 2019
Hi Slow-Cookerers!
I've got a pork chop recipe for you today. Before you write back to me and tell me you don't eat pork and ask if you can you use chicken instead, YES.
totally. You can absolutely use chicken instead.
:-)
Brown Sugar and Plum Glazed Pork Chops
serves 4 to 6
4 to 6 bone-in pork chops
1/2 cup chopped dried plums (prunes)
1/4 cup dark brown sugar
2 tablespoons apple cider vinegar
1/2 cup chicken broth
The Directions.
Use a 4 quart slow cooker. Place the chops in the insert. In a small mixing bowl, combine the chopped prunes (cracks me up that the marketing dept for prunes changed the name to dried plums...), brown sugar, and vinegar.
Rub this paste evenly on all sides of the chops.
Pour the chicken broth evenly over the top.
Cover and cook on low for 6 to 7 hours or on high for about 4.
The Verdict.
The prunes mixed with the brown sugar creates a molasses-like glaze for the chops that coats each bite.
The chicken broth is necessary in this dish -- the saltiness offsets the sweetness of the sugar and dried fruit, and adds needed moisture.
I know I talk about not adding too much liquid to the slow cooker, but since pork chops have a tendency to dry out you really do need to add some here.
Serve with brown rice or mashed potatoes (or cauliflower, it's uber trendy), and something green (like salad).