Hey guys...this is a BEAUTY!!!
Some time ago I was browsing the internet and came across a recipe for Slow Cooker Apple Butter by Gina Homolka at Skinnytaste (Recipe here)....It sounded fab so I thought I would have a go.
However I tweaked it to ensure it was 0sp using Truvia (haven't got a recipe as such but next time I make it I'll post it). When using Truvia the packaging indicates that you should use about 1/3 of Truvia to the quantity of sugar required in the recipe. I did this and the original batch of Apple Butter was unpalatably sweet. So I made another batch with NO Truvia in at all and mixed the two together. The resulting mix is lovely. So.... I made it and then thought ...what am I going to do with it (because I'm a bit like that!!)?
I found this recipe from Crystal & Co so I made it last week. It was really scrumptious!! Obviously I scaled it down for two of us and tweaked it a bit (I added some mushrooms too)
I chopped two medium onions and put them in the bottom of the slow cooker, added a handful of mushrooms and a squeeze of garlic puree, popped our chops on top and a tablespoon of apple butter on the top of each chop. I set my slow cooker to high and left it for 5 hours.
I weighed my chop before it went in and was intending to weigh the fat and the bone afterwards ....unfortunately hubby threw them away!!...so I've estimated 150g for the pork and calculated the points that way. It came out at 5sp for the pork....I served it with my Slow Cooker Butternut Squash (0sp) and my "Creamed" Leeks (2sp). Definite winner in our house...will be doing it again...stay tuned for more recipes using Apple Butter!!!
Sorry about my finished dish photo.....I should have styled it a bit better....sorry ....(but it really was delicious!!)
Sue
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