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Nutrition Facts

Serving Size 1 (101g)

Recipe makes 4 servings

The following items or measurements are not included below:

4 boneless pork loin chops

Calories 160
Calories from Fat 3 (1%)
Amount Per Serving %DV
Total Fat 0.3g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 88mg 3%
Potassium 147mg 4%
Total Carbohydrate 31.4g 10%
Dietary Fiber 0.8g 3%
Sugars 25.8g
Protein 0.6g 1%

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Maple Jack Pork Chops (Crock Pot)

Recipe #280993 | 4¼ hours | 5 min prep | add private note
Mom2Rose

By: Mom2Rose
Jan 23, 2008

Sandra Lee's Semi-Homemade Slow cooker Cook book # 3

SERVES 4 , 4 servings (change servings and units)

Ingredients

Directions

  1. 1
    Place onions in bottom of 4-5 qt slow cooker.
  2. 2
    Season pork chops with salt and pepper.
  3. 3
    In a small bowl, whisk together maple syrup, whiskey and dijon mustard.
  4. 4
    Dip each pork chop into the syrup mixture and place in slow cooker on top of the onions.
  5. 5
    Pour remaining syrup mixture over the pork chops.
  6. 6
    Cover and cook on LOW setting for 4-5 hours.

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Featured Reviews for This Recipe

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From: Lavender Lynn

On Jul 1, 2008

This are very tasty and easy to make. I followed the ingredients per recipe. I used Canadian Whiskey. Made for ZWT4 for the Cookin Cats

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    From: Chef1MOM

    On Apr 16, 2008

    Made this for RecipeSwap 15- I love y crockpot and love pork chops. This was our Saturday dinner. Loved it. I loved the marinade and can see using this on chicken, ribs, and beef as well. DH said these were some of the best pork chops I have made. We both enjoyed the sauce. WIll make this often and with varied meats. YUMMY!!! (edited to fix spelling)

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    From: Divaconviva

    On Jun 27, 2008

    Delicious! Straight-forward, really quick to make and quick to cook! Real maple syrup, sour-mash and dijon mustard - great combo of flavors; but I think the great flavor of this dish is in the sauce, so I highly recommend thickening it. In a small non-stick saucepan, I made a roux using equal parts butter & flour (~2Tb.), heated until foaming & lightly browned, then simply stirred in some of the sauce from the crockpot, bringing to the boil, until I got the amount & thickness I wanted. This goes into my Top-Ten of Crockpot Delights! Made for ZWT4. Thank you so much for posting, Mom2Rose!

    1 person found this review helpful

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