Pork Chops with Apple Butter

I was planning to make my Cinnamon Short Ribs (search this blog for recipe) in the crockpot this week, but after loading up our cart with pre-chopped butternut squash, Costco had NO short ribs! So we had to improvise. The boneless pork chops were on sale so I grabbed a package.

If you've been reading this blog for a while, you know cinnamon is extremely healthy (as long as you don't add five pounds of sugar to it and create a cinnabomb!). This wonder spice helps regulate blood sugar levels, contains antioxidants which can reduce inflammation in the body, has been shown to kill cancer cells, is an antifungal and antibacterial agent, helps prevent the common cold, can settle stomach upsets, and tastes great!

So I decided to create a new recipe, using the boneless pork chops, butternut squash, and a jar of apple butter. So simple, you just throw everything in the crockpot and wait 5-6 hours. Spoon the mixture over rice, quinoa, roasted brussels sprouts, or just eat it plain. Dinner is served!


6 boneless, center cut pork chops
salt and pepper to taste
1-2 TB cinnamon, or to taste
1 large sweet onion, chopped
3-4 cloves of garlic, chopped
6 cups of diced butternut squash
1 pint-sized jar apple butter (or apple sauce, in a pinch)
2-3 heaping tablespoons of whole grain mustard

Line the bottom of the crockpot with chopped onion. Layer 3 pork chops on top. Season well with cinnamon, salt and pepper. Spoon mustard and half the jar of apple butter on top of chops. Sprinkle half the squash over the chops. Repeat process with remaining ingredients. Cover crockpot and set on HIGH. Cook for 5-6 hours (or on LOW for 10 hours). Pork chops should be tender and falling apart. Spoon mixture over rice or another grain, or serve plain, with a side salad, or a green veggie.