Pork Chops with Apricots and Prunes

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2002

Ingredients

  • 1 tablespoon vegetable oil
  • 6 (about 2-1/2 lb/125 kg) pork shoulder butt chops trimmed
  • 2 onions cut in wedges
  • 2 cloves garlic minced
  • 1 cup dried apricot
  • 1 cup pitted prune
  • 1/2 cup orange juice
  • 1/2 cup chicken stock
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 321 mg
  • Protein 27 g
  • Calories 394.0
  • Total fat 17 g
  • Cholesterol 92 mg
  • Saturated fat 5 g
  • Total carbohydrate 35 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Chops with Apricots and Prunes

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