Apricot Pork – A Crockpot Tuesday Recipe

Apricot-Pork-Crockpot-Recipe

Pulled another Crockpot Recipe from the archives  this week.  This is a recipe I originally came up with nearly 6 years ago and one that the family loved.  It’s been quite a while since I last served it – like years, and it went over just as well – even with my daughter who doesn’t like pork.  The recipe is Apricot Pork

Here’s what you’ll need for Apricot Pork:

  • 18 oz jar of Apricot Preserves — $1.49 at Aldis
  • 1 1/2 to 2 lbs Pork Loin cut into 6 or 7 chops about 1/2 inch thick.  (I buy the whole pork loin when it’s on sale, and have the butcher cut it into chops for me.  Then I freeze into meal size portions when I get home)
  • 2 TBSP –  Spicy Brown Mustard (Could also use Dijon mustard.  I didn’t have any Dijon and had gotten the Spicy Brown mustard for Free awhile ago so I used this )
  • 2 small onions or 1 large onion diced

You will also need 10 ounces of hot water and 1 1/4 tsp Chicken Bouillon mixed together.  I use this to replace chicken broth unless I have found some Free Chicken Broth.

Mix together the apricot preserves, onion, mustard and chicken broth liquid in your crockpot.

Next, place your pork loin chops on top.  As you may notice, my meat is still frozen.  I use the crockpot to defrost it.  I find this to be a big time saver.  I simply add an hour of cooking on high to defrost it.  This dish needs to cook for 8 — 10 hours on low.  I had seven hours.  So I cooked it on high for 3 hours and low for 4 hours.

Basically I count one hour on high as 2 hours on low, plus I needed one hour on high for the defrosting.

After the 3 hours on high, I opened the crockpot, separated the chops, and pushed them down in the sauce.  Normally, I would have done that after the hour of defrosting time, but we were not home so I was a bit late.  It still all worked out though.  I love that about crockpot cooking.

I turned the crockpot to low and continued cooking for 4 hours. At that point, I took the meat out and added a cornstarch water mix to the sauce to thicken it up a bit.  I put the meat back in and cooked on high for 10 minutes until the sauce had thickened a bit.

The night I served Apricot Pork was a crazy evening meal wise.  We usually try to eat together as a family, but that night it was impossible.  We all had events going on which meant my son ate at 5:30, four of us ate at 6:30 PM and my husband ate at 7:30.  The wonderful thing about the crockpot and this meal, is that it keeps things warm great.

The meat was nice and tender and sweet at each of the 3 times.  Everyone enjoyed it and my husband commented that it was one of his favorite pork recipes.  Even my daughter who doesn’t like pork at all, and starts complaining the minute she realizes pork is for dinner, ate all her Apricot Pork without a sound.

Not only is this Crockpot Tuesday recipe simple and delicious, but one again it’s frugal.  The total cost of the meal that fed 7 was $6.14 or right around $1 per person.
**Update – Even though grocery prices have gone up, this is one meal where the price is basically the same – even 6 years later**

Pork — $3.90 (Got on sale for $1.88/lb)
Apricot Preserves — $1.49
Mustard — Free
Onion and Bouillon — 25 cents
Potatoes – $0.50

Get the Printable Version Here

Apricot Pork - A Crockpot Tuesday Recipe
 
Prep time
Cook time
Total time
 
Savory Pork Crockpot Recipe with a mix of sweet and spice.
Author:
Serves: 6 to 8
Ingredients
  • 18 oz jar of Apricot Preserves
  • 1½ to 2 lbs Pork Loin cut into 6 or 7 chops about ½ inch thick. (I buy the whole pork loin when it’s on sale, and have the butcher cut it into chops for me. Then I freeze into meal size portions when I get home)
  • 2 TBSP - Spicy Brown Mustard (Could also use Dijon mustard. I didn’t have any Dijon and had gotten the Spicy Brown mustard for Free awhile ago so I used this )
  • 2 small onions or 1 large onion diced
  • 1 Chicken Bouillon Cube
  • 10 oz Hot Water
Instructions
  1. Pour Hot Water In Crockpot
  2. Add Bouillon, Diced Onion, Spicy Brown Mustard and Apricot Jam and stir until Apricot Jam is melted.
  3. Add in Pork
  4. Spoon some of the sauce over top of Pork
  5. Cook 8 hours on low or 4 hours on high
  6. About 10 minutes before serving, add a mixture of Corn Starch and Water and turn Crockpot on High. It will make a delicious gravy. Perfect for potatoes or rice.
 

For more delicious recipes check Tasty Tuesday, Tempt My Tummy and Tuesdays at the Table.

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  1. […] As far as the family’s thoughts on the meal, 3 of my kids asked for more meat and my daughter who doesn’t like pork ate it all, but said she didn’t like it as much as Apricot Pork.   […]

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