Slow Cooker Pork and Sauteed Apples

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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 Slow Cooker Pork with Sauteed 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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