Pork & Apples

We recently found these lovely Pork Loin boneless Chops from Costco.  They are massive and tasty.  I've enjoyed making the Orange Glazed variety and wanted to try this classic pairing.  There's something about the very light flavor profile of pork that lends itself to fruit flavors.  Also, we've been trying that old adage of eating an apple a day keeps the Dr away...

The original recipe called for a large 3-4 lb Pork Shoulder, but we used 2 lbs of Pork Loin Chops to much success.

• 3 - 4 lbs Pork Shoulder
• 6 apples (your choice, we used 2 granny smith, 2 braeburn, and 2 cameo.  Unless you want sauce, stick to the more crisp varieties)
• 1/4 C Apple Juice (I used unfiltered apple cider)
• 1 t fresh ground ginger
• 1/4 C packed Brown Sugar
• 2 T Olive Oil
• Salt & Pepper
• (I also added 1 T Fig Preserves)

Sprinkle pork with salt and pepper.  Heat saute pan with oil over medium heat.  Brown all sides.  Putting a sear on the meat intensifies the flavor.

Meanwhile, core and quarter the apples.  The original recipe suggested peeling, but I find this step unnecessary.  The apple's skin contains much of the dietary fiber and keeps the apple's shape in the event you chose a more grainy apple.  This prevents the apples from becoming sauce and makes the overall presentation beautiful.  Please the apples in your slow cooker making a hole in the center for the meat.

Add the meat and surround with the apples.

Mix the juice, the ginger, the sugar and the preserves if using and pour over the pork and apples.

Cook on high for 1 hour, then drop to low until the Port achieves temperature, about 160 F.  Drop heat to warm until ready to eat.

Enjoy!