Recipe by Miss Annie
Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all. A nice dish to come home to.
Top Review by Bergy
Made this yesterday and thoroughly enjoyed it. It was in the crockpot on low for 6 hours and the meat was tender but not falling apart. I used boneless country style pork chops, fresh frozen apricots. Next time I may cut back a little on the orange juice. Lovely easy, tasty recipe Thanks Miss Annie
- 1 tablespoon vegetable oil
- 6 pork chops, trimmed (about 2-1/2 lb.)
- 2 onions, cut in wedges
- 2 garlic cloves, 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
Directions See How It's Made
- In large skillet, heat oil over medium-high heat; brown pork chops.
- Transfer to crock pot.
- Add onions, garlic, apricots and prunes to pork chops.
- Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
- 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.