Migraine

As requested, here's the pork recipe.

Sweet-sauced pork chops
prep: 20 min
cook: 6-7 hours (low) or 3-3.5 hours (high)
makes: 6 servings

1 cup sliced celery
1/2 cup coarsely chopped onion
6 pork loin chops (with bone), cut 3/4 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1 7- to 8-ounce package mixed dried fruit
1 cup cranberry juice
1/2 cup apricot or peach preserves
1/4 cup packed brown sugar
1/4 cup spicy brown mustard
2 tablespoons quick-cooking tapioca
1 tablespoon freshly grated ginger or 1/4 teaspoon ground ginger
3 cups hot cooked brown rice

1. In a 3.5- or 4-quart slow cooker, place celery and onion. Trim fat from chops. Sprinkle chops with salt and pepper. Cut up any large pieces of dried fruit. Add chops and dried fruit to cooker.

2. For sauce: in a medium bowl, combine cranberry juice, apricot preserves, brown sugar, brown mustard, tapioca and ginger. Pour over mixture in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours, or on high-heat setting for 3 to 3.5 hours. Serve over hot cooked rice.


Notes:
DBF used dried cranberries, apples, pineapples and mangoes as the dried fruit mixture. He also pan-seared the pork before putting it in the slow cooker. And he used 3/4 cup cranberry juice and 1/4 cup of raspberry vinagrette salad dressing in place of 1 cup cranberry juice. This recipe is both gluten- and dairy-free. (And Jamie, it could probably be made without onions.)


Original recipe above from Better Homes and Gardens' Simple Slow Cooker Recipes.

for thinking about me and my little onion trigger! This sounds absolutely AMAZING!

THANKS!

In the crock pot cooking now........

Just took a taste, awsome!!

Pork chops for dinner?

Here is a link to our favorite pork chop dinner.

Otherwise, I use this marinade and grill.

Liz

If I hadn't had pulled pork BBQ, hash and rice, baked beans, & cole slaw for supper, y'all would have me starving by now! (Neighborhood Garden Club fund raiser.)

My favorite way to spice pork roasts or chops: I've ground together (in my blender) Tone's Rosemary Garlic Blend (Sam's Club) and Cavender's Greek Spice in equal parts. I keep the mixture in a ziploc bag labelled "Meat Spice." I coat the roast (loin or tenderloin, boneless) in the mixture, then pound it with my meat hammer - an old wine bottle - to tenderize and beat the spices in. Spray with olive oil cooking spray. Slice for chops (thick) and then sear a roast or grill chops (Hooray for my Chambers Range!) The roast gets roasted at 400 degrees, turning and basting as needed, to internal temp of 165.

Fix either plain rice (with pork gravy) or Basmati Rice, and yellow squash with (onions), bell pepper, celery, Cavenders, and cheese on top in the microwave, and there's your meal. Mothers Day 2009.

Rebecca, The Island Mama

That looks so good!