Yay! April! Spring is trying really hard to be here and I am so, so glad. I’m not as thrilled that I’ve already managed to acquire a sunburn but if it means not freezing, I’ll slap on the aloe and keep on going. Speaking of going…how about I go ahead and give you this week’s recipe?
Orange-Apricot Pork Chops:
Ingredients:
6 pork chops
1 cup apricot jam
3 Tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)
Directions:
Use a 4-6 quart crockpot. Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top.
Cover and cook on low for about 8 hours, or on high for about 4.
Serve with rice to soak up the yummy juice.
