Pork Chops with Apricots and Prunes
44 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 394 |
| pro | 27 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 35 g |
| fibre | 6 g |
| chol | 92 mg |
| sodium | 321 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 29 |
| vit A | 21 |
| vit C | 23 |
| folate | 7 |
The iron found in dried fruits, such as apricots and prunes, is more readily absorbed when combined with vitamin C. The orange juice in this dish takes on that role. With the slow-cooker, dinner is ready when you walk in the door, making weeknight cooking easy.
Ingredients
- 1 tbsp vegetable oil
- 6 (about 2-1/2 lb/1.25 kg) pork shoulder butt chops, trimmed
- 2 onions, cut in wedges
- 2 cloves garlic, minced
- 1 cup dried apricots
- 1 cup pitted prunes
- 1/2 cup orange juice
- 1/2 cup chicken stock
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
In large skillet, heat oil over medium-high heat; brown pork chops. Transfer to slow-cooker. Add onions, garlic, apricots and prunes to pork chops.
Whisk together orange juice, stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to slow-cooker. Cover and cook on Low for 6 to 8 hours or until meat is tender.
Remove pork chops to plate and keep warm. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened. Serve with chops.
Whisk together orange juice, stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to slow-cooker. Cover and cook on Low for 6 to 8 hours or until meat is tender.
Remove pork chops to plate and keep warm. Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened. Serve with chops.
Source : Canadian Living Magazine: February 2002
- Keywords : Apricots; Prunes; Slow-Cook/Crockpot; Pork; Main Course; Dinner;
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