Yield: 4 to 6 servings

Ingredients:

• 2 pounds pork filets or chops
• 1 cup chopped apple
• 1 cup chopped dried apricot
• 1/2 cup fresh or dried cranberries (optional)
• 1 medium onion, chopped
• 2 ribs celery, sliced in 1/2-inch pieces
• 1/2 cup apple juice
• 1/2 cup brown sugar
• 1/4 cup dry sherry or wine (or more apple juice)
• salt and pepper to taste
• 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

Preparation:

Combine all ingredients; cover and cook 7 to 9 hours on low. About 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to crockpot. Continue cooking on low for another 20 to 30 minutes until smooth and thickened.

Notes:

• We made a triple batch, using a 6 lb. pork loin and slicing it into filets. Done this way, the recipe barely fits in a 5 qt. crock. Transporting it while half cooked is not recommended, no matter how carefully Alex drives.
• 7 to 9 hours may be fine for a single batch, but the triple batch needs longer. The chops were very good after 9 hours, however after an additional 4 hours they were noticeably improved. It is also possible that the single batch might be improved by cooking it longer.
• E&J sherry is fine for cooking purposes. "Cooking sherry" is not.
• We prepped all of the non-pork items and set them aside. When filling the crock, I alternated between layers of pork and layers of all-the-other-stuff.