Recipe by Shannon 24
I found this in a cookbook I took out from the library (title forgotten). This sounds delicious! You can also substitute a boneless pork shoulder butt roast (3 lbs) for the pork chops. Brown the roast on all sides and then proceed as directed. Haven't tried yet.
Top Review by Annacia
DH and I both thought this was outstanding. There were a few adaptations in mine. Somehow I missed buying the leek (I made 2 servings) so I used the green onions that I had. I chose the orange juice but skipped the marmalade because of the sugar it would add and lastly I used dried cherries simply because I like them much better. All of that being said this was absolutely wonderful. It was a lovely mix of sweet and savory thats hard to describe except as "yummy". I had the crock on low and checked them at 4 hrs and was very glad that I did because they were done with a capital D. The chops were about 3/4" thick. There wasn't much left in the way of sauce either, it was more like a bit of drizzle. If you want more liquid you'll need to at least double the liquid you add. Made for Photo Tag. :D
- 1 tablespoon vegetable oil
- 4 -6 pork chops (1 inch thick)
- 2 leeks, white part only, cleaned and thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon cracked black peppercorns
- 1⁄2 cup port wine or 1⁄2 cup madeira wine or 1⁄2 cup orange juice
- 1⁄4 cup orange marmalade
- 1⁄2 cup dried cranberries
Directions See How It's Made
- In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to slow cooker. Drain fat from pan.
- Reduce heat to medium. Add leeks and cook, stirring, until softened. Add garlic, salt and peppercorns. Cook, stirring for 1 minute. Stir in port, marmalade and cranberries and bring to a boil.
- Pour mixture over pork. Cover and cook on low for 5 hours or on high for 2 1/2 hours, until pork is tender and just a hint of pink remains. Serve immediately.