MAPLE-BRAISED PORK CHOPS

Pork chops take well to sweet flavors, and this dish, balances the

dark sweetness of maple syrup with a little punch

of chile powder and cider vinegar. Mixing in

red apples and butternut squash you have fall cooking in your kitchen all day.

Start with 6-bone in pork loin chops, each about

12oz and 1 1/2 inches thick.

On a plate, stir together 3 tablespoons flour, 1/4 teaspoon salt and 1/2 teaspoon pepper.

Turn the pork chops in the seasoned flour, coating evenly and shake off any excess.

Put the slow-cooker insert on the stove top over medium-high heat, then add oil and warm until hot.

Working in batches to avoid over crowding, add pork chops and cook, turning once, until golden brown on both sides, about 4 minutes on each side.

Once browned transfer the pork chops to a plater.

To the slow-cooker now add 2 tablespoons oil, 1 cove garlic minced, 2 teaspoons chile powder 

and mix up well

Add in your onion, stirring till fragrant about 30-60 seconds.

Pour in 1 1/4 cup of chicken broth and deglaze the insert 

with a wooden spoon scraping up the bottom bits.

Stir in 1 1/4 cup of Maple Syrup.

Then add 2 tablespoons cider vinegar and

3 tablespoons Worcestershire sauce.

Slice two red apples and some butternut squash.

Transfer the insert into the slow-cooker and start adding in

 the pork chops, apples and squash.

Looks Like Fall To Me.

Now, put a lid on it.

Have your setting on low for 8 hours.

The chops will be tender.

Plate & Garnish

Smells fantastic and I think you will love this dish:)

It's a little hot but have a Bite.

Enjoy!