Pork Chops with Dried Fruit Compote

These were pork chops with dried fruit compote.

It was our latest slow-cooker experience! The recipe came from America's Test Kitchen Slow Cooker Revolution as usual. Pork chops were braised with applesauce, dried apricots and dried cherries. I used dried California apricots and dried Rainier Cherries that were not added sugar. We couldn't find bone-in blade-cut pork chops, but bone-in center-cut. Although I don't know how one is different from the other in terms of taste or texture, our center-cut pork chops were cooked very well and tasted great with the flavorful fruity sauce!

We liked the result very much. The sweet and sour fruits were real friends of pork. We had a side dish according to J's request. It was Asian-style braised brussel sprouts with garlic and ginger - my made-up dish. Also, some French bread from a local French bakery and, for J, chilled beer. What a feast!