The sun came out! We had a great weekend of spring temperatures (in the high 60s) and could all relax and rejuvenate a little bit. In my zealous attempt to enjoy the break from the dreary winter, I did no weekend cooking, which is unusual for me. Instead, I attempted to make my work week a little healthier and easier by breaking out the slow cooker, which I love. I love it so much I have more than one, in multiple sizes. I saw a recipe for apricot chicken on another blog and thought I’d try it with the pork chops I had. Also, I’d gotten all of the Moosewood cookbooks on Amazon for a self-indulgent Christmas present, and I’d been eyeing a recipe for rice.
I found the pork chops to be a bit dry. The barley took longer to cook than I’d expected. What are your ideas for how this recipe might have turned out more moist? How do you create pork that’s not dry?
Apricot Glazed Porkchops
adapted from Haute Apple
2 center-cut pork chops, bone-in
8 oz apricot marmalade
1 tb dijon mustard
generous shakes of soy sauce
half a teaspoon of chili paste or flakes
1 cup stock of your choice
Pour stock into crockpot and place porkchops in on low for 6 hours. Combine the other ingredients and pour over the porkchops halfway through the cooking process.
Golden Barley with Pineapple
adapted from Moosewood Restaurant Low Fat Favorites
1 cup pearled barley
1.5 cups water
2 cloves garlic, pressed
a one inch piece of garlic, pressed
1/2 tsp turmeric
1/2 tsp salt
1 cup unsweetened crushed pineapple, drained
Combine all ingredients except pineapple and cilantro in a rice cooker. Or, prepare in the method in which you normally prepare rice. Me, I can’t cook it without a rice cooker. It burns. All of my grains cook this route.
I found that the barley took 20 minutes in the rice cooker and was a bit more chewy than I’d have liked it to be. The settings on my cooker didn’t allow me to leave it on warm for extra cooking time without it burning. If I made this again, I’d use a saucier on the stove top and send up prayer while it cooked.