Recipe by Derf
The pork chops are stacked in the crock pot, so I think you could substitute a small pork roast and get pretty much the same results. Have not tried this but have tried the pork chops and they are great! If you use a roast, please let me know how it turns out.
Top Review by Kate in Ontario
Very tender roast with nice flavor combination.I used about a 2 1/2 pound boneless roast and cooked it on low for about 10 hours. I didn't have any apricot nectar so I used apple juice and peach jam instead of marmalade. I also used a bit more corn starch as my family likes a thicker gravy. I will make it again soon.
- 4 (6 ounce) pork loin chops
- 8 ounces mixed dried fruit (about 1 1/2 cups)
- 3 tablespoons packed brown sugar
- 3 tablespoons orange marmalade
- 2 tablespoons cider vinegar
- 1⁄2 teaspoon ground ginger
- 1 (5 1/2 ounce) can apricot nectar
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions See How It's Made
- Place pork in 4-5 quart crock pot slow cooker.
- Layer dried fruit evenly over pork.
- Mix brown sugar, marmalade, vinegar, ginger and nectar,.
- Pour evenly over pork and fruit in crock pot.
- Cover and cook on low heat setting 6-7 hours or until pork is slightly pink when cut near bone.
- Remove pork and fruit from crock pot with slotted spoon, Cover and keep warm.
- Pour juices from slow cooker into 1 quart saucepan.
- Mix cornstarch and water.
- Stir into juices in saucepan.
- Cook over high heat 4-6 minutes , stirring constantly, until thickened and bubbly Serve with pork and fruit.