Crock Pot Cinnamon Orange Pork Chops & Rice Recipe

No Photo

Have you made this?

 Share your own photo!

Crock Pot Cinnamon Orange Pork Chops & Rice

Diane Whitbeck


Using up the last of my bargain pork chops, I decided something fruity - maybe sweet & sour - would be nice. A trip through the pantry and refrigerator yielded plenty of tasty options. So I chose some complementary ingredients and here is the result - a sweet and sour concoction sure to tickle your taste buds!

pinch tips: Flour, Eggs & Breading Techniques





20 Min


4 Hr


1 large
onion, diced
2 Tbsp
olive oil, drizzled over onion
thin-cut, boneless pork chops
2 tsp
cornstarch, sprinkled over chops
2 tsp
garlic, minced
1/2 tsp
ginger powder
1 tsp
cinnamon, ground
1/2 tsp
1 tsp
rosemary, dried
3 Tbsp
soy sauce
1/4 c
goldschlager (or other cinnamon liqueur)
1/4 c
crown royal whiskey (or similar quality)
1 c
beef broth
1 c
orange marmalade
3/4 c
2 Tbsp
brown sugar (i used splenda brown sugar)
1 1/2 c
white rice, uncooked
salt and pepper, to taste
cooking spray

Directions Step-By-Step

Spray crock pot with cooking spray.
Place first 13 ingredients in crock pot in order listed. In a small bowl, combine orange marmalade, vinegar and brown sugar until well-blended. Pour over ingredients in crock pot. Cook on high for 3.5 - 4 hours, until pork chops are fork tender and juices run clear. If using a thicker cut chop, increase cooking time by one hour.
One half hour before the end of the cooking time, carefully remove the chops from the crock pot. Stir all ingredients to blend and stir in white rice, ensuring it is covered by liquid. Add beef broth or water, if necessary, to cover. Replace chops in crock pot and continue to cook on high for 30 minutes or until rice is tender. Plate chops on top of rice and enjoy!
NOTE: For those of you who do not cook with spirits, replace the whiskey and cinnamon liqueur with 1/2 cup beef broth, 2 Tbsp of lemon juice and 1/4 tsp additional ground cinnamon.

About this Recipe

Course/Dish: Pork, Steaks and Chops