Fast Crock Pot Recipe For Cranberry-Apricot Pork Chops

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There's lot’s of cooking and baking going on this time of year, with wonderful aromas of Thanksgiving and Christmas wafting through the air. Have you ever noticed how the wonderful scents of the holidays also extend into your shopping experience? The stores are perfumed with cranberry, cinnamon, ginger, cloves and apples that are excellent marketing maneuvers to put you in the mood to spend, spend, and spend some more.

Well, this is one of those warm and cozy recipes that will fill your home with the deliciously fragrant aroma of pork, cranberries and apricots.

It’s time to dust off that crock pot and make some wonderfully delicious things happen!


SPICY CRANBERRY LOIN CHOPS (serves 4)

Your Ingredients:

1-can whole-berry cranberry sauce
2 medium Vidalia onions, divided (wash; thinly slice the first onion and slice the second onion into about 1/4-inch rounds)
1/2-cup dried apricots, chopped
1-can (5.5 ounces) apricot nectar
1/2-cup granulated sugar
2-tsp cider vinegar
1-tsp dried mustard
1-tsp salt
1 small scotch bonnet pepper, minced (use disposable gloves when handling this pepper)
4 large boneless loin chops, washed and patted dry

MIX together all ingredients EXCEPT the thickly sliced onions and loin chops in a bowl.

ADD enough cranberry mixture to your crock pot to cover the bottom.

PLACE the thickly sliced onions on top of the cranberry mixture to use as a rack.

PLACE the loin chops on top of the onion slices and pour the remaining cranberry mixture over the loin chops.

COVER the crock pot and cook on low for 6-8 hours or until loin chops are tender.

NO peeking.

WHEN ready to serve, be sure to top each chop with the delicious cranberry-onion-apricot glaze.

SERVE with my recipe for Sinful Mashed Potatoes along with a green vegetable.

GARNISH with a sprig of fresh parsley.

EXERCISE for a week, non-stop.

Always Enjoy!