This recipe yields a yummy dish of tender pork chops topped with an onion and apricot mixture seasoned gently with cinnamon and ginger.

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Recipe Summary

prep:
15 mins
cook:
6 hrs 15 mins
total:
6 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.

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  • Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.

  • Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.

  • Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.

  • Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.

Nutrition Facts

269 calories; protein 16.2g 32% DV; carbohydrates 30.6g 10% DV; fat 10g 15% DV; cholesterol 38.4mg 13% DV; sodium 470.9mg 19% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2014
Didn't have pineapple juice so used white wine. Plus I cooked it in the pressure cooker for 11 min. Then sprinkled the dish with parsley as none of us like cilantro Read More
(4)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/31/2014
Didn't have pineapple juice so used white wine. Plus I cooked it in the pressure cooker for 11 min. Then sprinkled the dish with parsley as none of us like cilantro Read More
(4)
Rating: 4 stars
01/17/2016
I actually substituted dried peaches for apricots and the flavor was wonderful. 6 hours is way too long to cook however. 3-4 hours on low would have been much better - my meat was a little tough. Will make again! Read More
(2)
Rating: 5 stars
03/25/2014
I used pork tenderloin that I had in the freezer. Turned out a "winner..." in our family. A little sweet. Next time I will use less pineappple juice. Read More
(2)
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Rating: 5 stars
09/12/2018
I made the dish for a birthday dinner and everyone raved about Sweet Tender and Savory. I will definitely will be making this again. Thanks for the recipe! Read More
(1)
Rating: 4 stars
01/14/2018
I liked this but halved the amounts of everything for 2 pork chops. This included halving a 6-in. cinnamon stick. I cooked it on High for 3 hrs but lowered it to Low for the last half-hour. Our local bulk food store sells regular dried Turkish apricots as well as "pitted tart apricots" which is a more firm candied-like apricot. I used both in the recipe for comparison and found that the regular apricots were almost mush by the end of the 3 hrs while the tart apricots still had some firmness to them. I would use the tart ones again next time or else toss some additional regular dried apricots in at least an hour before the end of the cooking time. Not a big fan of cilantro so I omitted it. Read More
(1)
Rating: 5 stars
09/24/2020
WOW! Simply divine. The sauce was outrageous and so unlike anything I’ve made before. Next time I’ll double sauce. Served over jasmine rice and glazed carrots on side. I think this would work well with chicken. Thanks for my new favorite recipe! Read More
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