Slow Cooker Dinner & Dessert
2 bone-in pork chops, about 3/4-inch thick
Olive oil, as needed
Salt and pepper, to taste
2 cups purple cabbage, shredded
1 cup potatoes, cut into 1-inch pieces
1/4 cup chicken broth
1/4 cup apple cider
2 tablespoons balsamic vinegar
1/4 cup whole grain mustard
2 tablespoons butter
Applesauce and sour cream for serving
Line your slow cooker with foil, dividing into 2 compartments.
Heat a skillet over high heat. Season pork chops with oil, salt and pepper. Sear pork chops until golden brown on each side.
Toss cabbage together with potatoes and season with salt and pepper. Prepare one side of slow cooker with cabbage mixture, nestling seared pork chops on top. Cover with remaining ingredients.
Prepare soufflé/custard cups by spraying with cooking spray. (You can also use tea cups or any individual bowl that is oven-safe.)
In a bowl, season apples with cinnamon and toss with half of the caramel sauce. Divide mixture amongst cups.
In another bowl, mix together crisp topping, breaking up butter until fine and crumbly. Sprinkle topping over cups, then place in slow cooker.
Set slow cooker to low, cover and cook for about 3 1/2 - 4 hours, until crisp is bubbly and pork chops are fork tender.