4 spare rib pork chops, about 750 in total
3 tablespoons apple balsamic or plain balsamic vinegar
2 tablespoons light muscovado sugar
2 onions, thinly sliced
2 dessert apples, peeled, cored and quartered
2 tablespoons cornflour
3 teaspoons English mustard
200 ml (7 fl oz) boiling chicken stock chopped chives, to garnish (optional)


1.Preheat the slow cooker if necessary. Put the pork chops into the base of the slow cooker pot and spoon over the vinegar and sugar. Sprinkle the onions on top, then add the apples.
2.Put the comflour and mustard in a small bowl and mix with a little cold water to make a smooth paste, then gradually stir in the boiling stock until smooth. Pour over the pork. Cover and cook on high for 30 minutes.
3.Reduce the heat and cook on low for 6½-72 hours, or set to auto for 7-8 hours, until the pork is cooked through and tender.
4.Transfer the pork to serving plates, stir the sauce and spoon over the chops.
5.Sprinkle with chopped chives and serve with mashed potato and Brussels sprouts, if liked.
6.FOR CIDER-BRAISED PORK, prepare the pork chops as above, omitting the vinegar. Bring 200 ml (7 fl oz) dry cider to the boil in a saucepan.
7.Make up the cornflour paste as above, then gradually stir in the boiling cider instead of the stock. Pour over the chops and continue as above.

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