1-inch thick pork chops
2 cups apple cider
4 cloves fresh garlic, crushed
1/2 cup chopped yellow onion
1/2 cup chopped celery
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon cinnamon
8 cloves (optional)
2 tablespoons brown sugar or maple syrup (optional)
1 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup all-purpose flour
Light cooking oil

Trim excess fat from chops. Dredge chops in flour, salt and pepper. Fry to a golden brown in oil. Place chops in crockpot, layering the vegetables, seasoning and sugar in between and on top. Pour cider over the smothered chops and cook on HIGH for 4 to 5 hours.

Serve with rice and applesauce.