Crock Pot Pork Loin with Apple Cranberry Chutney is the latest dinnertime hit in our house. I can’t take full credit for this recipe because its origin is unclear. At any rate, I put my own spin on it and you and your family are going to love it. There’s nothing better than a savory blend of pork, apples, cranberries and ginger simmering together in the crock pot to fill your house with the fragrance of comfort food in autumn. Enjoy!
Crock Pot Pork Chops with Ginger-Apple Chutney
2 cups finely chopped cooking apples (Honey Crisp, Braeburn, Fuji, Gala, etc.)
1/2 cup dried cranberries
2 tablespoons onion, finely chopped
2 tablespoons brown sugar
1 1/2 teaspoon apple cider vinegar
1 teaspoon ground ginger
1/4 teaspoon allspice or nutmeg
1/4 teaspoon cinnamon
1 Slow Cooker Liner
1 pork loin roast (approximately 1 1/2 lbs.) or 2 1-pound butterfly pork chops
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon cooking oil
In a medium bowl, combine apples, cranberries, onion, brown sugar, apple cider vinegar, ginger, allspice, and cinnamon; set aside.
Line the crock pot with the Slow Cooker Liner and set crock pot on Low. Pat pork loin dry with paper towel. Sprinkle with salt, pepper, garlic powder and onion powder. Heat a large skillet to medium-high; add cooking oil. Brown loin in hot fat turning in quarter turns for even browning. Place in the bottom of crock.
Spoon prepared chutney over the top and on the sides of the pork loin or chops. Cook for 3 to 4 hours. Yield: 4 servings
Note: Pork loin or chops should only be browned, not cooked, on the stove top. Browning can also be done on the grill, if preferred.