Crockpot Apple Bacon Pork Chops - Modified from the Food Network
6 pork chops/loin slices
1/2 C chicken broth
1 T maple syrup
1 tsp. cinnamon
2 apples (we used Golden Delicious)
8 slices of bacon, cooked crispy
1 C croutons (we made our own)
1/2 C apple sauce (unsweetened)
2 zucchini, sliced into quarters
4oz mushrooms, sliced
1/2 tsp. Mrs. Dash Italian Seasoning
Heat a frying pan over medium heat. Brown pork chops a few minutes on each side until nicely browned.
Place browned pork chops into the crockpot, and without cleaning the frying pan, add the broth to the pan. Bring broth to a boil and add in cinnamon and maple syrup.
Stir while cooking over high heat to remove all the leftover pork-chop pieces from the bottom of the pan (I guess this process is called deglazing).
Then, pour the sauce over the top of the pork chops in the crockpot.
Peel, cut and layer the apples over the top of the pork chops.
Cover and cook on low heat for 4-6 hours, or until pork chops reach 170 degrees.
When you are just about ready to eat... start boiling some water for brown rice. And, quarter your zucchini and mushrooms.
If your insert to your crockpot can go in the oven, pre-heat your oven to 325. If not, don't worry.
Layer the cooked bacon, applesauce and croutons over the pork chops.
Set the insert into the oven while you prepare the zucchini and mushrooms. If you can't put your insert in the oven, turn the crockpot up to high, and close the cover.
Meanwhile, saute the zucchini and mushrooms with the Italian Seasoning.
Serve warm over rice with zucchini and mushrooms on the side.
You may choose to top with just a little bit of cheese.
*We made homemade croutons by taking older bread, sprinkling it with garlic and toasting it until it dried out! Yum.
This post is linked to Slow Cooking Thursday and Crockpot Wednesday.
