Jane Cooks It Up

Came out rich, luscious and delicious even though I used just 1/4 cup oil and 1/2 cup applesauce. Reduced the sugar to 1 cup. Try it... you won't regret making it this way.

Loved this chutney! I added a couple of handfuls of dried cranberries. Just used a tiny pinch of crushed red pepper flakes as I don't like spicy chutney. (I serve it with spicy dishes). I froze the extras in small containers to keep and give to friends. Had to leave the house for the simmering time so I put it in a crockpot on low for 1 hour. Then I removed the lid and let the extra liquid reduce down for another 2-3 hours. I think the entire dish can be make by putting it all in a crock pot (low) all day & removing the lid for the last third of cooking time. Plus the kitchen will smell wonderful all day. Will try that and report back. :) ---

Great recipe. I did replace the garbanzos with a can of butter beans. Those are always a favorite mixed in with baked beans. And I left out the sugar as I was having guests that don't like sweet foods. I did add the molasses as stated. Came out delicious... didn't even miss the added sugar!

Note: two 14oz cans of diced tomatoes works well in this dish (instead of the fresh tomatoes). Lightly drain the tomatoes before adding. The cooking time can be reduced this way.

Fabulous! I used very juicy, fresh peaches (5 large) and found I had to add an extra 20 minutes to the 35 min baking time.

GRAVY HINT: After this dish has cooked for 9 hours, remove the chops to another pan to keep warm in a low oven. Then add 1 to 1 1/2 cup sour cream, 1 T. worcestershire sauce, 2 T sweet sherry (not the cooking sherry kind that has salt) and 1 teaspoon pepper to the gravy/sauce in the crockpot. This makes an outstanding gravy to pour over the pork chops along with the potatoes, rice, peas, noodles or whatever you're having on the side. I sauteed my chops in olive oil after dredging in flour mixed with pepper and garlic powder (no egg). After they were golden brown, I moved the chops to the crock pot and to the frying pan I added 2 lb quartered mushrooms, 2 large onions, 1 can mushroom soup, 1 can cream of chicken soup, one envelope Lipton's Onion Soup mix and 2 teaspoons dried thyme. Mix well, heat and then pour it all in the crock pot, on top of the chops. After that I washed and halved 5 medium red rose potatoes, and placed those cut-side down on the top of the sauce. They steam all day on top. I cooked 9 hours on low. This is the perfect dish for very large, very thick pork chops that, with any other cooking method, never come out tender. These are fork tender, rich and luscious with the mushroom, onion, sherry gravy poured over. Highly recommend!