- 1 1/2 to 2 pounds thick (about 3/4-inches) pork chops, trimmed of any fat
- 2 heaping cups largely chopped carrots (1-inch pieces)
- 2 cups green beans, tough ends removed
- 3 apples such as Granny Smith or McIntosh, cored and cut into 1-inch thick wedges
- 1 cup fat-free and low sodium chicken stock, vegetable stock or pork stock
- 2 tablespoons balsamic vinegar
- 1/4 cup low sodium soy sauce or shoyu or coconut aminos
- 1/4 tablespoon dried rosemary
- 1/4 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- 2 cloves garlic, finely chopped
- 1 tablespoon dijon mustard
- 2 tablespoons maple syrup or honey
- 1 tablespoon freshly ground black pepper
Mix the marinade in a large bowl, and add the pork chops, tossing to coat. Cover and refrigerate overnight.
Place pork chops and in a hot pan on the stove top and sear both sides, cooking for 1 to 2 minutes over high heat on each side, until just the outside of each pork chop is browned. Remove the pork chops from the pan. Add the marinade to the hot pan and scrape the bottom for any bits.
Add the stock and vegetables to the slow cooker, and place the meat on top. Cook on low for 4 to 6 hours, until the pork chops are cooked through and vegetables are tender. Serve.