Teriyaki and Apricot Pork Chops in the Slow Cooker
I've got another quick, easy, and painless recipe for you that requires no washing, chopping, and only a tiny bit of dish-washing
---- always a bonus when you're getting dinner on early in the morning before a super busy day.
The Ingredients.
serves 4
4 pork chops
2/3 cup apricot preserves
1/4 cup teriyaki sauce (La Choy and Tamari wheat-free are gluten free. If you don't have teriyaki in the house, you can make your own with equal parts soy sauce and brown sugar)
1 teaspoon dried ginger
2 tablespoons Dijon mustard
The Directions.
Use a 4-quart slow cooker. If you only have a super large cooker, that's okay. You can throw in some baked potatoes or corn, or you can put an oven-safe dish into your cooker (Pyrex, corningware, baking pan) to create a smaller cooking vessel--- then load the porkchops into it.
Put the chops into your slow cooker. Frozen is okay. In a small bowl (sorry about this, you're gonna have to wash the bowl. bummer. ) mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4. Your chops are done when they have reached desired tenderness.
Serve with rice and sauce spooned over the top.
The Verdict.
I used to be allergic to pork, but somehow am not anymore, which opens SO many doors for new meals! If you'd prefer to not eat pork, this sauce is fantastic on chicken (I'd go for thighs).
Everybody in the house ate it up---I only had a half a chop leftover which I ate cold for lunch the next day (leaning over the sink so I wouldn't have to wash a dish).
other stuff you might like:
Cranberry Pork Roast
This is definitely one I'm going to try - with both pork chops and another time with chicken. Thanks!
ReplyDeleteThank you for sharing! I have a small crock pot. but only cook for two anyway, so this sounds a good recipie for sure. :)
ReplyDeleteHi Steph, if you use a glass 1 or 2 cup measuring cup, you can do it all at once and only dirty the measuring cup. Put the correct amount of apricot preserves in the bottom and then add the soy sauce up a little past the 3/4 cup mark and then stir in the ginger and mustard and voilà! It's done.
ReplyDeleteLooks yummy and I have the preserves at home so I'll put this one on the list.
That sounds yummy! I'm always looking for new pork recipes.
ReplyDeleteWow, so, I'm a regular reader of this blog, but just found this post via Google when I was trying to find some apricot pork roast recipes for a slow cooker. Funky coincidence there, I guess great minds think alike!
ReplyDeleteI'm making something similar to this today, using canned apricots and a pork roast instead of apricot preserves and pork chops. Looking forward to it!
This looks so good. I think I have some pork chops in the freezer. :) I'll just have to get some GF Teriyaki sauce and apricot preserves.
ReplyDeleteCool, yay, fun! Wanted to tell you, tried your chicken/cheese/bacon concoction (with the ranch dressing and teriyaki sauce) and it was reeeeeally good! Loved by all. :)
ReplyDeleteYum! this is making it onto my meal plan next week!
ReplyDeleteabout how many lbs is 4 pork chops? Just wondering as I plan to make this next week with boneless skinless chicken thighs. I have them running out my ears, seriously I stocked up recently. And I'll use your dish trick and use my 6qt slow cooker. My 4qt died a few months ago and I'm trying not to replace it. Thanks!
ReplyDeleteFunny enough, I just had a similar dish at my parents' house on Sunday! (We see each other once a week or so for family dinners.) My dad grilled the pork tenderloin and made some spicy apricot sauce. My husband liked it so much I was going to try to make it in the crock pot- which I'm now totally obsessed with too- and behold! you printed this recipe!
ReplyDeleteI just discovered your blog last week, and have already used my pot twice this week, and have a roast cooking at home as I type. I'm in love! I have a 13 month old and work full time, and this will be a lifesaver. I've told all my coworkers about you. They are probably tired of hearing about what I'm cooking by now. THANK YOU for saving my dinners!
That sounds GREAT! I might just try it and review it on my blog...
ReplyDeleteI read this recipe this morning and put the pork chops in the crock pot as soon as i got off the internet.
ReplyDeletePork chops served over rice and a side salad dinner was done.
We both enjoyed it very much and little clean up. Thanks for posting the recipe. We will use this recipe again.
This sounds delicious! I have had bad luck with chops in the CP, most likely they were too thin, etc. I'm gonna try it again! It may be a hassle but it may be worth brining the chops for 3-4 days in the fridge in a saltwater solution, this will keep them moist.
ReplyDeleteOH, WOW! These were awesome! I subbed the soy sauce and brown sugar as you suggested, used Polaner all fruit apricot jam and doubled the recipe for my large family. My chops had bones and were really thin, so I cooked them until they fell apart, chopped them up and removed the bones. Served it over brown rice with broccoli and cauliflower on the side. Ate my portion, then proceeded to have my baby. 8th baby, home water birth. Ate leftovers for breakfast today. Thanks for the recipe. I will be making this again. :)
ReplyDeleteI came here looking to see if my beloved La Choy Teriyaki is wheat free and I am SO glad that is! I've always loved your blog but just basically ignored the gluten free part of it, well, lo and behold, I am now giving up wheat and trying to figure the whole thing out!! I know about the obvious wheat things like bread, cereal and pasta but I'm trying to figure out what sauces and stuff have it. Not sure if I need to be that drastic with the diet yet but we'll see. Slowly but surely, thanks for the help!
ReplyDelete