Let the slow cooker do the hard work with this all-in-one creamy pork and apricot dish!
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
6 hrs 15 mins
Total Time:
6 hrs 25 mins
Cal/Serv:
913
Ingredients
150g
apricots, halved and destoned
500g
baby new potatoes, halved
2
garlic cloves, crushed
1/2
red onion, sliced
Small handful fresh thyme, leaves picked
2tsp.
olive oil
4
bone-in pork chops, about 1kg tota
1Tbsp.
apricot jam
200ml
hot chicken stock
200g
full-fat crème fraiche
1tsp.
runny honey
1Tbsp.
cornflour
Directions
Step 1Put the apricots, potatoes, garlic, onion, thyme leaves and plenty of seasoning into the bowl of the slow cooker; mix.
Step 2Grease a large griddle pan with oil and put over high heat. Brush pork on both sides with the apricot jam. When the pan is smoking hot add the pork chops (in batches if needed) and cook for 1min per side, until striped with dark bar marks. Transfer to the bowl of the slow cooker and season.
Step 3Whisk together the stock, crème fraiche and honey and add to the pork. Cover with the lid and cook on low for 6hr or until the pork and potatoes are cooked through and tender.
Step 4Remove pork to a board, pull away (if necessary) and discard the bones. Strain sauce into a medium pan and return the potato/onion mixture and pork steaks to the slow cooker bowl (with the cooker still on); cover with the lid to keep warm.
Step 5In a small bowl mix the cornflour with 1tbsp of the strained sauce to a smooth paste. Whisk cornflour mix into the pan and bubble over high heat, stirring continuously, until thickened.
Step 6Divide pork and potatoes between 4 bowls or plates, top with the sauce and serve with greens on the side, if you like.
What to Read Next
Per serving:
Calories: 913
Portein: 44g
Total fat: 67g
Saturates: 31g
Carbs: 31g
Total sugars: 9g
Fibre: 4g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
