So here it is, quite simple to make and will take about 6 to 8 hours in a slow cooker set to high.
My crock pot will hold approximately 3 litres to give you some idea of how the quantities that I used will work out. If you don’t know the capacity of yours just fill the crock pot with water to just below the top using a measuring jug and that’s it.
To fill the above you will need the following ingredients:
4 Large Pork Chops (leave the fat on)
2 Large Potatoes
1 Large Red Onion
1 Large Spanish Onion
2 Largish Carrots
2 Tins of Butter Beans
50 grams (one quarter of a large tube) of Tomato Puree
4 Small Sweet Eating Apples
2 Chicken Oxo Cubes (or similar)
2 Vegetable Oxo Cubes (or similar)
1 500ml Bottle of Apple Cider ( I like Magners Irish Cider)
Preparation:
Peel & dice the potatoes into roughly 1” cubes, place in pan with water and a pinch of salt and bring to the boil and then cook for about 10 minutes to soften.
Put the 2 Chicken & 2 Vegetable cubes into a mixing jug and when the potatoes are finished cooking, immediately pour some of the water, about half a pint into the mixing jug to soften the stock cubes.
Now drain the potatoes into a colander.
Peel the Carrots and slice lengthways into narrow strips, now slice across strips to make short pieces about 1” long..
Peel each onion then dice and chop into small pieces.
Take the four eating apples (I buy a pack of those small ones that you see cheap in supermarkets) and after peeling them use a sharp knife and cut each one down from the top on four sides leaving the core intact. Now cut each chunk into about four slices.
Open the cans of Butter Beans and drain.
Return to your mixing jug and give it a good stir to dissolve all the stock cubes in the potato water. Open the cider and after taking a quick swig (for quality control purposes
) top up the liquid in the jug with the cider to the 1 pint level and again give it a good stir. Now add all of the Tomato Puree into the jug and again stir thoroughly, your liquid will now be quite thick and resemble one of those sauce mixes you can buy..Place all the chops into the bottom of the crock pot and add all the ingredients by scattering some of each as you fill up the pot to distribute the vegetables, apples and beans fairly evenly throughout.
Now pour the stock mixture from the jug all over the ingredients and finally top up the crock pot to within about 2” from the top with the cider. With any luck there will be enough left over for a small glass for yourself!
Cook on high for about 5-6 hours gently turning over the ingredients (if your home) but leaving the chops at the bottom all the time.
To finish off, after about 6 hours I usually remove all the meat and any visible chop bones and any fat onto a plate and then separate the meat and return it to the pot. You can now throw out the bones, but keep the fat from the edge of the chops which will now be soft and jelly like and after removing any skin, carefully slice across the strip to make very narrow pieces about a ¼” wide and return these to the pot. This way you will retain the flavour without actually seeing or tasting the pork fat in the finished dish. Give it all a good stir and cook for another hour or so. If the sauce is not thick enough for you, sprinkle a spoonful or two of Chicken stock granules on top and mix in to thicken it up more.
Enjoy with a chunk of bread and a glass of cider!
& have it printed 
so expensive to buy too!