When preparing these pork chops it’s key that you plan in advance since an overnight marinade is necessary. And remember the rule: when you use high quality ingredients less is more.
These deliciously-seasoned pork chops are a snap to prepare in your crock pot! Serve them with some hearty yukon potatoes or some of your favorite steam-sautéed leafy green vegetables and you’ve got yourself a quick and nourishing dinner.
- 2 cups freshly squeezed orange juice
- 4 TBSP maple syrup
- 2 TBSP orange zest
- 6-8 thick pork loin chops
- 2 TBSP coconut oil
- 2 cups mushrooms, sliced
For the Marinade
In a medium-sized mixing bowl, whisk together the orange juice, maple syrup, and orange zest until well mixed. Reserve half of the marinade in a separate container for glazing, and store it in the refrigerator. Put the pork chops and the other half of the marinade in a large zip lock bag or other airtight container, and marinate the meat overnight in the refrigerator.
For the Pork Chops
Remove the marinated pork chops from the refrigerator. Melt the coconut oil in a medium-sized saucepan on medium high heat. Sear the pork chops until brown on both sides, and place the seared pork chops in your slow cooker. Cover, and cook on low for six hours. Prior to serving bring the reserved half of the marinade to a slow boil in a medium-sized sauté pan, stirring frequently. Add the sliced mushrooms to the sauté pan, and turn the heat down. Simmer for three to five minutes or until the mushrooms are tender. Remove them from the heat. Plate the pork chops, and drizzle the mushrooms and glaze over the top.
Adapted from Paleo Magazine, Oct/Nov 2012