Crock Pot Cinnamon Orange Pork Chops & Rice

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Have you made this?

By Diane Whitbeck
@IRPELLC

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!

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

Prep:

20 Min

Cook:

4 Hr

Ingredients

1 large: onion, diced
2 Tbsp: olive oil, drizzled over onion
4: 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: paprika
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: vinegar
2 Tbsp: brown sugar (i used splenda brown sugar)
1 1/2 c: white rice, uncooked
: salt and pepper, to taste
: cooking spray

How to Make Crock Pot Cinnamon Orange Pork Chops & Rice

Step-by-Step

1Spray crock pot with cooking spray.
2Place 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.
3One 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!
4NOTE: 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.