1 onion, diced
2 stalks celery, chopped
1 cup apple juice
1 cup fresh cranberries
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons grainy mustard
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Salt, to taste
Freshly ground black pepper, to taste
2 cups Granny Smith, or other tart apples, peeled and diced
Lightly oil a 6-quart (5.5 L) slow cooker and place pork chops along the bottom. Combine remaining ingredients in a large bowl, with the exception of the diced apples, if adding them at the end. Pour this mixture evenly over the chops. Place the lid on the slow cooker and cook on low setting for 6 hours. Sprinkle the diced apples over top of the pork chop mixture. Place lid back on the slow cooker and continue to cook on low setting for another 30 minutes, until apples have just slightly softened. Serve with roasted root vegetables and potatoes for a complete fall meal!