| Servings | serves |
Ingredients
Balsamic-Mustard Pork Chops
- 2 Pork Loin Chops bone-in , about ¾-inch thick
- Olive Oil as needed
- Salt and Pepper to taste
- 2 cups Purple Cabbage shredded
- 1 cup Potato cut into 1-inch pieces
- ¼ cup Chicken Broth
- ¼ cup Apple Cider
- 2 tablespoons Balsamic Vinegar
- ¼ cup Whole Grain Mustard
- 2 tablespoons Butter
Caramel Apple Crisp A La Mode
- 1 Apples cored and sliced thin
- ½ teaspoon Cinnamon Powder
- ½ cup Jersey Caramels melted
For the topping:
- ¼ cup Rolled Oats
- 1 tablespoon Brown Sugar
- ¼ cup Pecans chopped
- 3 tablespoons Butter cold and diced small
- Pinch Salt
Ingredients Balsamic-Mustard Pork Chops
Caramel Apple Crisp A La Mode
For the topping:
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Instructions
BALSAMIC-MUSTARD PORK CHOPS
- Line your slow cooker with foil, dividing into 2 compartments.
- Heat a skillet over high heat. Season pork chops with oil, salt and pepper. Sear pork chops until golden brown on each side.
- Toss cabbage together with potatoes and season with salt and pepper. Prepare one side of slow cooker with cabbage mixture, nestling seared pork chops on top. Cover with remaining ingredients.
- Prepare soufflé/custard cups by spraying with cooking spray. (You can also use tea cups or any individual bowl that is oven-safe.)
- In a bowl, season apples with cinnamon and toss with half of the caramel sauce. Divide mixture amongst cups.
- In another bowl, mix together crisp topping, breaking up butter until fine and crumbly. Sprinkle topping over cups, then place in slow cooker.
- Set slow cooker to low, cover and cook for about 3 ½ – 4 hours, until crisp is bubbly and pork chops are fork tender.
CARAMEL APPLE CRISP A LA MODE
- Line your slow cooker with foil, dividing into 2 compartments.
- Heat a skillet over high heat. Season pork chops with oil, salt and pepper. Sear pork chops until golden brown on each side.
- Toss cabbage together with potatoes and season with salt and pepper. Prepare one side of slow cooker with cabbage mixture, nestling seared pork chops on top. Cover with remaining ingredients.
- Prepare soufflé/custard cups by spraying with cooking spray. (You can also use tea cups or any individual bowl that is oven-safe.)
- In a bowl, season apples with cinnamon and toss with half of the caramel sauce. Divide mixture amongst cups.
- In another bowl, mix together crisp topping, breaking up butter until fine and crumbly. Sprinkle topping over cups, then place in slow cooker.
- Set slow cooker to low, cover and cook for about 3 ½ – 4 hours, until crisp is bubbly and pork chops are fork tender.
- Serve with Applesauce and Sour Cream for the main and Ice Cream and Caramel Sauce for dessert
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