The other day I was looking through the pantry when my eyes went down to the very bottom where I keep my slow cooker. For some reason this winter I haven’t gotten it out yet despite it being like the easiest thing ever to use to make dinners. So, I fixed that issue.
The recipe I used is one that typically takes 2 – 2 1/2 hours to make and simmer on the stove top. I wasn’t quite sure how it would turn out in the slow cooker so I figured I’d play with the timing to see what happened. I normally would throw something like this together in the morning and let it cook all day.
Because it was untested, I cooked it over night so that it was almost ready by the time I got up. That made it easier to check quickly and either turn it off or let it continue while I got ready for work. I figured it was safer that way than just leaving it for 10 hours while I was at work and hoping for the best come hangry dinner time.
I used pork chops in the recipe and 8 hours was perfect timing. They were done and very tender at that point. If you use a thicker cut like pork tenderloin, you may want to check it around 8 hours and know that it might take up to 10 hours total. With the allspice, it smelled so good while it was cooking.
Slow Cooker Pork and Sautéed Apples 
- 1 large onion, sliced (about 1 1/2 cups)
- 1 lb boneless pork chops
- 2 tsp cumin
- 1/2 tsp allspice
- 1 tsp minced garlic
- 1/2 cup low sodium chicken broth
- 1/4 cup rice vinegar
- 2 gala or jazz apples sliced
Slice the onion and place in the bottom of a slow cooker. Lay the pork chops on top and sprinkle with the cumin, allspice, and garlic. Pour the broth and vinegar over top. Cover and cook on low for 6 – 8 hours until the pork is tender.
Remove pork and shred with two forks. Return to the onion mixture. Preheat a skillet over medium heat and spray with non-stick spray. Add the sliced apples and saute for about 5 minutes until tender and slightly mushy. Remove from heat.
Divide the pork mixture evenly and top with the apples. Makes 4 servings at approximately 192 calories each – 23g protein, 17g carbs, and 2g fat.
I know that pork chops and applesauce is a popular combination. Using apple slices that were tender gave a great flavor to the dish but still had texture to it. The vinegar adds a bit of zing while the acid in it helps to break down the pork so it’s tender and shred-able.
I served the pork over a mixture of steamed spinach and kale. Other ways to use it are in a salad, on rolls like a pulled pork sandwich, or in wraps or tacos. This is one of my favorite kinds of recipes – cook once and use it in multiple ways so it doesn’t get boring.
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