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Pork Chops with Apricots and Prunes

By The Canadian Living Test Kitchen

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.

Servings: 6

Ingredients:

1 tbsp (15 mL) vegetable oil
6 (about 2-1/2 lb/1.25kg) pork shoulder butt chops , trimmed
2 onions, cut in wedges
2 cloves garlic, minced
1 cup (250 mL) each dried apricots and pitted prunes
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) chicken stock
2 tsp (10 mL) each ground cumin and paprika
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) each cinnamon and salt
1/4 tsp (1 mL) pepper

Preparation:

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