• 4 spare rib pork chops, about 750 g (1½ lb) 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)

Preheat the slow cooker if necessary; see the manufacturer's instructions. 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.

Put the cornflour 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 with the lid and cook on high for 30 minutes. Reduce the heat and cook on low for 6½–7½ hours, or set to auto for 7–8 hours, until the pork is cooked through and tender.

Transfer the pork to serving plates, stir the sauce and spoon over the chops. Sprinkle with chopped chives, if liked, and serve with mash and Brussel sprouts.

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