Crock Pot Cinnamon Orange Pork Chops & Rice
By
Diane Whitbeck
@IRPELLC
1
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!
Ingredients
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1 largeonion, diced
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2 Tbspolive oil, drizzled over onion
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4thin-cut, boneless pork chops
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2 tspcornstarch, sprinkled over chops
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2 tspgarlic, minced
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1/2 tspginger powder
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1 tspcinnamon, ground
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1/2 tsppaprika
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1 tsprosemary, dried
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3 Tbspsoy sauce
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1/4 cgoldschlager (or other cinnamon liqueur)
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1/4 ccrown royal whiskey (or similar quality)
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1 cbeef broth
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1 corange marmalade
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3/4 cvinegar
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2 Tbspbrown sugar (i used splenda brown sugar)
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1 1/2 cwhite rice, uncooked
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·salt and pepper, to taste
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·cooking spray
How to Make Crock Pot Cinnamon Orange Pork Chops & Rice
- 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 Crock Pot Cinnamon Orange Pork Chops & Rice
Course/Dish: Pork Steaks and Chops
