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
150 g apricots, halved and destoned
500 g baby new potatoes, halved
2 garlic cloves, crushed
1/2 red onion, sliced
Small handful fresh thyme, leaves picked
2 tsp. olive oil
4 bone-in pork chops, about 1kg tota
1 Tbsp. apricot jam
200 ml hot chicken stock
200 g full-fat crème fraiche
1 tsp. runny honey
1 Tbsp. 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.
Per serving:
Calories: 913
Portein: 44g
Total fat: 67g
Saturates: 31g
Carbs: 31g
Total sugars: 9g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
