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About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Wednesday, September 3, 2014

Crock Pot Pork Chops Orange

Good morning,

The yummy dish you see above was one of those things I put together on a day when I was too busy to spend a lot of time in the kitchen.  I made it in the crock pot so the house smelled wonderful all day.  Here's the recipe as I remember it, now two days later:

Crock Pot Pork Chops Orange

Ingredients:
For crock pot:
8 boneless pork chops
1 T oil

2 onions sliced
2 T brown sugar
1/2 cup orange marmalade (I used marmalade made by my friend, Elsa.  She includes lime and lemon in her marmalade so you may want to add a little lime and/or lemon juice to get a tangy taste.)
2/3 cup water
2 t ginger
1 t poultry seasoning (I used Old Bay fish/poultry seasoning)
1 t marjoram
1/2 t salt

For serving:
wide noodles and sour cream


Directions:
Turn crock pot on high.
Place oil in large crock pot. 
Rinse, pat dry, and add pork chops.  Turn chops to coat with oil.
Add other ingredients.
Turn crock pot to low for 6 hours.

Serve over wide noodles and with globs (my mother's word) of sour cream.

We had this with a salad and a glass of milk.  So good!  It was wonderful the next night as left overs, too.

Enjoy,
Lois

7 comments:

Judy said...

This looks yummy! I love crock-pot recipes for when I have a busy day. Thanks for sharing.

Beatrice P. Boyd said...

Crock pot recipes are always great and this is one that I plan to try, Lois. Just need to remember to add pork chops to our next shopping list.

Birdman said...

Sounds delicious. Wish I could have smelled it throughout the day. Crockpots are great air fresheners.

MarkD60 said...

Looks and sounds great! Anything with Old Bay in it is better.

Mersad said...

I don't have a crock pot. Do you think you can make this in a regular casserole?

Mersad
Mersad Donko Photography

Lois Evensen said...

Yes, Mersad, I am sure you can. You will just leave it in the oven for a shorter period of time. Since pork chops can be different thicknesses or you may want to have a double layer of them, you should probably use a meat thermometer (temp for pork) to be sure they are cooked through.

Elaine said...

Looks good!