Lately, Cara and I have both been on the fitness wagon alot more, which means we’ve both been hitting the gym/yogurt class most nights of the week. This leaves us with only about an hour to shower off and grab some food. Needless to say, we’re always on the hunt for meals that we can prep ahead of time, then just heat up quickly.
This recipe came to us from Sarah over at My Paleo CrockPot. When we found it originally, it was intriguing, but in the words of Cara, “This’ll either be amazing, or utterly disgusting.”
It ended up being quite tasty overall, but the meat was a little bland for our liking. We might swap out the regular pork chops for some bacon or brine pork chops and report back. We also only used 1/4 cup of onion, because, well, onion…
We ate this on a day when Mother Nature said “Screw you guys” and it was -9 degrees outside. I can’t quantitatively say that it made this stew taste better, but there’s a damn skippy chance it did.
- 2 medium sweet potatoes
- 1 large Granny Smith apple
- 1 cup red onion
- 1 lb pork chops, thawed
- 3 cups apple cider
- 1 cup water
- 1 T poultry seasoning
- 1 t pumpkin pie spice
- 1/2 t salt
- 1/4 t black pepper
- 1 T apple cider vinegar
- 1 t vanilla extract
1. Peel and chop the sweet potatoes and apple into bite-sized pieces, then dump them into the crock pot.
2. Chop enough of a red onion to satisfy your guilt level. Look Ma, I’m eating onion! Insert onion into crock pot.
3. Using a pair of sharp kitchen scissors, most definitely NOT your wife’s sewing scissors, lest she decide to put your head into the crock pot instead, cut the pork chops into bite-sized pieces. Insert pork chops into crock pot.
4. Add everything else. Mix well.
5. Cover and cook on LOW for 6 hours.
6. Enjoy the smells of apple cider stew filling your house.