Sweet Pork With Apples And Prunes Slow Cooker Food

SLOW-COOKER SWEET-AND-SOUR PORK

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

EASY SLOW COOKER APPLE PORK ROAST

Steps:

• Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
• Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
• Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.

SLOW COOKER PORK AND SAUERKRAUT WITH APPLES

Steps:

• Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain.
• Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock.
• Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

SWEET PORK WITH APPLES AND PRUNES (SLOW COOKER)

Steps:

• Heat 1 Tablespoon of oil in a large fry pan over medium heat, cook chops for 1 minute each side or until lightly brown. Transfer to a plate.
• Heat remaining oil in fry pan, add onions and cook 2-3 minutes or until they have softened. Add apples and toss in pan, stirring frequently, until apple begins to color. Place in bottom of slow cooker. Add stock, prunes, 1 Tb of fresh sage and the browned pork.
• Cover and cook on high 3-4 hours or low 6-8 hours
• Season to taste, serve with a sprinkle of fresh sage.

SLOW-COOKER PORK LOIN WITH CIDER AND PRUNES

Steps:

• Dry the roast with paper towels, then season with salt and pepper.
• Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in the garlic and cook for about 15 seconds.
• Stir in the wine, scraping up any browned bits.
• Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
• Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
• Nestle the carrots into the slow cooker around the edges.
• Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
• Transfer the pork to a carving board and tent loosely with foil.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• Discard the bay leaves.
• Set the slow cooker to high.
• Whisk the flour with the cream until smooth, then stir into the slow cooker.
• Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
• Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
• Untie the roast and slice 1/2 inch thick.
• Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
• Serve passing the remaining sauce separately.