2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1/2 cup fresh or dried cranberries (optional)
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or wine (or more apple juice)
salt and pepper to taste
1-1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
Combine all ingredients; cover and cook 7 to 9 hours on low. 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to crockpot. Continue cooking on low until smooth and thickened.
Serves 4 to 6.
I used pork chops and layered the apple, apricots and onions 1/2 on the bottom, pork chops, then 1/2 on the top of the chops. I poured the liquid ingredients over the layers. I used cran-apple juice and skipped the cranberries and the celery. I used brown gravy instant mix instead of the cornstarch to make it a little more savory. The gravy mix cuts the sweetness a little. I also de-boned the pork chops when I took the liquid out because they were mostly falling off the bone any way.