Crockpot Pork Chop Dinner

I knew when I received this recipe from Betty Crocker via email, it would be filed away for a cool, fall night.  The other day looked like a hectic one. I remembered I had this recipe, plus all of the ingredients on hand.  It is so simple to throw together, and so tasty at supper time.

Get your crockpot out!  This is an easy one!



                                       Pork Chop Dinner with Apples, Squash & Sweet Potatoes


1 small butternut squash
3 large unpeeled cooking apples
2 medium sweet potatoes
4 pork loin chops, 3/4 inch thick
3/4 cup brown sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt



Peel your squash. Then cut it in half; remove the seeds. Cut squash into 1/2 inch chunks.  Peel your sweet potatoes. Cut them into 1/2 inch rounds. Cut apples into quarters, remove the core and seeds. Cut apple pieces in half crosswise. Throw all of this in the bottom of your crockpot.

In a small bowl mix brown sugar, flour, cinnamon, and salt. Coat pork chops with sugar mixture.

 

 

 

Sprinkle any remaining sugar mixture over the squash, apples, and sweet potatoes.

 

 

Place the pork chops on the top of everything.

 

 

 

Put the cover on. Set your heat to low. Cook for 7- 8 hours.

 

When I arrived home that night, the house smelled wonderful. The aroma of cinnamon and apples greeted me as soon as I opened the door.

 

Here is everything all cooked. Ready for the dinner table.

 

 

 

I used a thinner pork chop then the recipe called for. Next time I will make it with the thicker ones, but that is what I had on hand.

 

Just a little tip on the choice of apples for this dish. You will want to use a variety of apple that will hold its shape rather than one that will become soft during cooking. Rome Beauty is a good choice. Also the red color of the skin holds well, and some of the color will bleed into the flesh of the apple pieces during cooking to give it a rosy color.