CP Brown Sugar and Plum Glazed Pork Chops or Chicken Thighs
Hi Slow-Cookerers!
I've got a pork chop recipe for you today. Before you write back to me and
tell me you don't eat pork and can you use chicken thighs instead, YES.
totally. You can absolutely use chicken thighs instead.
Brown Sugar and Plum Glazed Pork Chops or Chicken Thighs
serves 4 to 6
4 to 6 bone-in pork chops
or, 4-6 skinless chicken thighs
1/2 cup chopped dried plums (prunes)
1/4 cup dark brown sugar
2 tablespoons apple cider vinegar
1/2 cup chicken broth
The Directions.
Use a 4 quart slow cooker.
Place the chops in the insert.
In a small mixing bowl, combine the chopped prunes (cracks me up that the
marketing dept for prunes changed the name to dried plums...), brown sugar,
and vinegar.
Rub this paste evenly on all sides of the chops or chicken.
Pour the chicken broth evenly over the top.
Cover and cook on low for 6 to 7 hours or on high for about 4.
The prunes mixed with the brown sugar creates a molasses-like glaze for the
chops that coats each bite.
The chicken broth is necessary in this dish -- the saltiness offsets the
sweetness of the sugar and dried fruit, and adds needed moisture.
I know I talk about not adding too much liquid to the slow cooker, but since
pork chops have a tendency to dry out you really do need to add some here.
Serve with brown rice or mashed potatoes (or cauliflower, it's uber trendy),
and something green (like salad).
I hope you are enjoying your day, and happy slow cooking!!
steph
thank you!!
1534 Plaza Lane #256, Burlingame California, 94010-3204
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Hugs, Sugar
