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When you have pork chops, veggies and sweet apples, you can knock out 2 meals with 1 slow cooker.
BALSAMIC-MUSTARD PORK CHOPS
INGREDIENTS
•2 bone-in pork chops, about ¾-inch thick
•Olive oil, as needed
•Salt and pepper, to taste
•2 cups purple cabbage, shredded
•1 cup potatoes, cut into 1-inch pieces
•¼ cup chicken broth
•¼ cup apple cider
•2 Tbsp balsamic vinegar
•¼ cup whole grain mustard
•2 Tbsp butter
•Applesauce and sour cream for serving
LET’S GET COOKING…
1.Line your slow cooker with foil, dividing into 2 compartments.
2.Heat a skillet over high heat. Season pork chops with oil, salt and pepper. Sear pork chops until golden brown on each side.
3.Toss cabbage together with potatoes and season with salt and pepper. Prepare one side of slow cooker with cabbage mixture, nestling seared pork chops on top. Cover with remaining ingredients.
4.Prepare soufflé/custard cups by spraying with cooking spray. (You can also use tea cups or any individual bowl that is oven-safe.)
5.In a bowl, season apples with cinnamon and toss with half of the caramel sauce. Divide mixture amongst cups.
6.In another bowl, mix together crisp topping, breaking up butter until fine and crumbly. Sprinkle topping over cups, then place in slow cooker.
7.Set slow cooker to low, cover and cook for about 3 ½ – 4 hours, until crisp is bubbly and pork chops are fork tender.
CARAMEL APPLE CRISP A LA MODE
INGREDIENTS
•1 apple, cored and sliced thin
•½ tsp cinnamon
•½ cup caramel candies, melted
For the topping:
•¼ cup old-fashioned oats
•1 Tbsp brown sugar
•¼ cup toasted, chopped pecans
•3 Tbsp butter, cold and diced small
•Pinch of salt
•Ice cream and caramel sauce for serving
LET’S GET COOKING…
1.Line your slow cooker with foil, dividing into 2 compartments.
2.Heat a skillet over high heat. Season pork chops with oil, salt and pepper. Sear pork chops until golden brown on each side.
3.Toss cabbage together with potatoes and season with salt and pepper. Prepare one side of slow cooker with cabbage mixture, nestling seared pork chops on top. Cover with remaining ingredients.
4.Prepare soufflé/custard cups by spraying with cooking spray. (You can also use tea cups or any individual bowl that is oven-safe.)
5.In a bowl, season apples with cinnamon and toss with half of the caramel sauce. Divide mixture amongst cups.
6.In another bowl, mix together crisp topping, breaking up butter until fine and crumbly. Sprinkle topping over cups, then place in slow cooker.
7.Set slow cooker to low, cover and cook for about 3 ½ – 4 hours, until crisp is bubbly and pork chops are fork tender.
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