This recipe is for a 3.5 slow cooker with a timer on it.
6 bone in pork chops about 1/2 inch thick
2 Granny Smith Apples peeled and sliced
1/2 large white onion sliced
12 oz of Apple Cider
flour for dredging
1. Wash and prep the apples. Slice the onion. Put half of them in the bottom of the stoneware of your cooker.
2. Pour some oil in the frying pan and set it to medium heat. Coat the pork chops in the flour. Brown them on each side for about a minute.
3. Move the chop straight front he pan to the stoneware. Arrange the chops in layers. Top with the rest of the apples and onion.
4. Measure the apple cider. Add some garlic powder and the herd mix to the liquid and stir. Pour into the stoneware over chops.
5. Add chicken broth until the meat is almost covered. Place the lid on and set the cooker to low for 8 hours.
6. When you get home remove the chops and pour off the liquid into a sauce pan. Reduce it over medium high heat until you have a glossy sauce or thicken with corn starch. Season with salt and pepper. While reducing the sauce boil up some egg noodles.
Can be made the day before and reheated.