CROCK POT CINNAMON ORANGE PORK CHOPS & RICE

Crock Pot Cinnamon Orange Pork Chops & Rice image

Provided by Diane Whitbeck

Time 4h20m

Number Of Ingredients 19

1 large onion, diced
2 Tbsp olive oil, drizzled over onion
4 thin-cut, boneless pork chops
2 tsp cornstarch, sprinkled over chops
2 tsp garlic, minced
1/2 tsp ginger powder
1 tsp cinnamon, ground
1/2 tsp paprika
1 tsp rosemary, dried
3 Tbsp soy sauce
1/4 c goldschlager (or other cinnamon liqueur)
1/4 c crown royal whiskey (or similar quality)
1 c beef broth
1 c orange marmalade
3/4 c vinegar
2 Tbsp brown sugar (i used splenda brown sugar)
1 1/2 c white rice, uncooked
salt and pepper, to taste
cooking spray

Steps:

1. Spray crock pot with cooking spray.
2. Place first 13 ingredients in crock pot in order listed. In a small bowl, combine orange marmalade, vinegar and brown sugar until well-blended. Pour over ingredients in crock pot. Cook on high for 3.5 - 4 hours, until pork chops are fork tender and juices run clear. If using a thicker cut chop, increase cooking time by one hour.
3. One half hour before the end of the cooking time, carefully remove the chops from the crock pot. Stir all ingredients to blend and stir in white rice, ensuring it is covered by liquid. Add beef broth or water, if necessary, to cover. Replace chops in crock pot and continue to cook on high for 30 minutes or until rice is tender. Plate chops on top of rice and enjoy!
4. NOTE: For those of you who do not cook with spirits, replace the whiskey and cinnamon liqueur with 1/2 cup beef broth, 2 Tbsp of lemon juice and 1/4 tsp additional ground cinnamon.