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cover the chops with the onion mixture. Cover the slow cooker and cook on high for 3 hours or on low for 6 hours. Remove the cover from the slow cooker. Season with salt and pepper.

(If you would like to thicken the sauce, mix 2 tablespoons cornstarch with ¼ cup beef broth. Thirty minutes before the chops are done. remove the cover and stir in the cornstarch mixture. Cover the cooker and cook on high for an additional 30 minutes, until the sauce is thickened.)

serve the chops napped with some of the sauce and onions.

serves 6

* * *

preserves savvy

Try to find preserves marked “simply fruit,” with less sugar, otherwise this dish will be way too sweet. If you can’t find preserves without sugar added, then omit the brown sugar in the recipe.

Maple Bourbon Pork Chops

Sweet and smoky, with a touch of heat, these pork chops will become a new favorite at your house. Serve them with rice or polenta to soak up the delicious sauce.

2 tablespoons olive oil

1½ teaspoons salt

½ teaspoon freshly ground black pepper

Six 1-inch-thick pork loin chops

2 tablespoons unsalted butter

2 medium onions, finely chopped

½ cup ketchup

½ cup bourbon

¼ cup pure maple syrup

1 teaspoon Tabasco sauce

1 teaspoon dry mustard

½ cup beef broth

heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add to the skillet.

brown the chops on both sides, adding a few at a time, being careful not to crowd the pan, and transfer to the insert of a 5- to 7-quart slow cooker.

melt the butter in the skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the remaining ingredients and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert.

cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Skim off any fat from the top of the sauce.

serve from the cooker set on warm.

serves 6

Plum Sauce Pork Chops

Plum preserves, Dijon mustard, and lemon juice are braised with pork chops for a delicious dinner entrée. Serve with rice pilaf or wild rice. Cherry preserves may also be used in place of the plum preserves.

¼ cup olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

Six 1-inch-thick pork loin chops

2 medium onions, finely chopped

1 cup plum preserves

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

Grated zest of 1 lemon

½ cup ketchup

heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add to the skillet. Brown the pork on all sides.

transfer to the insert of a 5- to 7-quart slow cooker. Lower heat to medium-high. Add the onions to the skillet and sauté until the onions are sof tened, about 3 to 5 minutes. Add the preserves to the skillet and scr ape up any browned bits from the bottom of the pan. Tr ansfer the contents of the skillet to the slow-cooker insert.

add the mustard, lemon juice and zest, and ketchup and stir to combine. Cover and cook on high for 3½ to 4 hours or on low for 6 to 8 hours. Skim off any fat from the surface of the sauce.

serve the pork chops from the slow cooker set on warm.

serves 6

Loin

Think of a bone-in pork chop. The smaller side of the chop is the tenderloin, and the other side is the loin. When the bone is removed, the meat—both tenderloin and loin—is rolled and tied into one compact piece called a “whole” pork loin. Sometimes the tenderloin is removed, leaving only the loin, a solid piece of delicious eating. Pork loin can be roasted and served in any number of ways. I like to braise it, or brine it and then roast it with garlic and herbs. I trim the fat from the roast after it has finished cooking, not before, because the fat helps keep the meat moist while cooking.

Cranberry Orange Pork Loin

This gorgeous red pork roast is the perfect entrée to serve during fall and winter, especially at the holidays. The pork is infused with the flavors of orange and