Prep 20 mins
Cook 5 hrs
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.
- 14.79 ml vegetable oil
- 4-6 pork chops (1 inch thick)
- 2 leeks, white part only, cleaned and thinly sliced
- 2 garlic cloves, minced
- 4.92 ml salt
- 2.46 ml cracked black peppercorns
- 118.29 ml port wine or 118.29 ml madeira wine or 118.29 ml orange juice
- 59.14 ml orange marmalade
- 118.29 ml dried cranberries
- 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.
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