Friday, September 12, 2008

Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy

I saw this recipe and I knew I had to try it out. It seems a little labor intensive so I decided to go ahead and make some tweaks to it and try doing it in the crockpot along with stuffing. This is definitely an experiment so we'll see how it turns out.

Menu: Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy and steamed green beans.

Crockpot Apple and Onion-Stuffin' Pork Chops
with Orange-Pineapple Gravy


Ingredients:
4 (1-inch thick) pork chops
2 slices bacon, roughly chopped
1 large sweet onion, 1/2 chopped and 1/2 in wedges
4 sprigs fresh thyme, stripped
2 teaspoons chopped fresh sage leaves
1 Granny Smith apple, peeled, cored and sliced thin
2 tablespoons unsalted butter, room temperature
2 1/2 cups plus 2 tablespoons pineapple-orange juice
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper

1 lemon, zested
2 teaspoons chopped flat-leaf parsley


Set your crockpot to 6 to 8 hours depending on your time needs.
  1. Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning.
  2. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes.
  3. Using this skillet we will make the gravy, add 1/2 cup of pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Transfer to a storage container and put in refrigerator until serving time.
  4. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper.
  5. Stuff each chop with apple mixture and hold together with skewers.
  6. Place chops in the crockpot. Add boxed stuffing mix and amount of butter per directions (I used cornbread) Add 2 cups pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper.
  7. Allow to cook until thoroughly done. Remove pork chops from pan and let rest 10 minutes.
  8. Reheat gravy made from earlier in the day and pour sauce over pork chops & stuffin'.
Now please remember this is an experiment and you might want to watch your crockpot. Make sure that the stuffing doesn't get too dry, maybe add some water or more juice if you think it needs it. If I make an adjustments I will be sure to let you know.

Serve these chops up with a bag of steamed green beans and you've got a meal that even your mother-in-law will love!

Recipe and photo courtesy of FoodNetwork

2 comments:

lisha said...

When you say "I use cornbread", did you mean you use cornbread dressing in a box, or crumbled cornbread? It isn't listed in the ingredients and I plan to make this tomorrow...just want to ensure I have everything I need:)

lisha said...

oops. I have one more question. When you say "pour mixture into a bowl", are you referring to the items listed following the comment (apples, etc) or the gravy that was just made and set aside? I am sorry for being so dense tonight!