Apple Apricot Chops Crockpot Recipes

Steps:

• Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
• Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
• Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
• Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.

Steps:

• Cut each squash half into 3 wedges; place in slow cooker. Top with onions, garlic and chops. Mix broth, jam, mustard, thyme and pepper until blended; pour over chops. Cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours). Transfer chops and vegetables to platter; cover to keep warm.
• Skim and discard excess fat from liquid in slow cooker. Add enough water to reserved liquid to measure 1-3/4 cups; pour into medium saucepan. Mix cornstarch and 1/4 cup cold water until blended. Add to liquid in saucepan; mix well. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. or until thickened. Spoon over chops and vegetables.