Slow Cooker Pork with Apples and Rosemary

by katerina on December 12, 2013

This recipe for braised pork has a very short list of ingredients but delivers a delicious dinner which does not have any semblance of being made in a crockpot. The apples and the onions melt into a soft mess of sweetness that pairs perfectly with the pork.

Braised Pork with Apples and Rosemary

You may find that pork neck is a hard cut to find, so feel free to substitute fatty pork chops or even better a thick slice of pork butt.

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Slow Cooker Pork with Apples and Rosemary

(serves 2)

1 tablespoon vegetable oil
1 lb pork neck, cut into two portions
salt and pepper
1 medium onion, sliced
2 small apples, peeled and sliced into thick wedges
1/4 cup white wine
1 large sprig of rosemary

1. Heat a medium sized skillet to medium high heat. Pat the pork dry and sprinkle with a generous amount of salt and pepper. Add the oil to the skillet and brown pork on both sides. Remove from the pan.

2. Add the onion and reduce heat to medium heat. Sauté until soft and add the apple, the white wine and the rosemary. Simmer until the alcohol has burned off or it has reduced by half. Transfer the apples and onions to the crockpot and place the pork on top.

3. Cook on low for 8-10 hours. Season to taste with salt and pepper.

Prep Time: 15 minutes | Cooking Time: 480 minutes | Total Time:500 minutes
Calories(approximate per serving): 700

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