A delightful slow-cooked dish featuring tender pork chops infused with the sweetness of dried fruits and aromatic spices.
Heat a skillet over medium-high heat and sear the pork chops on both sides until browned.
Searing the pork chops locks in the juices and adds a rich flavor to the dish.
Place the seared pork chops in the slow cooker.
Arrange the pork chops in a single layer for even cooking.
Add the sliced onion, minced garlic, dried apricots, and prunes to the slow cooker.
Distribute the ingredients evenly over the pork chops for balanced flavors.
In a bowl, whisk together the orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt, and pepper.
Ensure the spices are well mixed to create a uniform sauce.
Pour the sauce over the ingredients in the slow cooker.
Pour the sauce evenly to cover all the ingredients.
Cover and cook on low for 6 to 8 hours, or until the pork chops are tender.
Avoid opening the lid during cooking to maintain a consistent temperature.
Remove the pork chops from the slow cooker and keep them warm.
Place the pork chops on a plate and cover with foil to retain heat.
Increase the slow cooker to high and cook the sauce for about 5 minutes to thicken slightly.
You can add a slurry of cornstarch and water if you prefer a thicker sauce.
Serve the pork chops with the sauce spooned over them.
Garnish with fresh herbs like parsley for a pop of color and freshness.
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