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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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In Sylva, North Carolina, Bonnie Baumgardner simmers pork chops in fruit juice seasoned with orange peel, mustard and red wine vinegar, then tops them with a delightful sauce made with handy fruit cocktail. Ingredients:
4 bone-in pork loin chops (1 inch thick and 8 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon dried rosemary, crushed |
1/8 teaspoon dill weed |
1/8 teaspoon ground ginger |
2 tablespoons canola oil |
1 can (15 ounces) fruit cocktail |
2 tablespoons red wine vinegar |
1 tablespoon prepared mustard |
1/4 teaspoon grated orange peel |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a large skillet, brown chips on both sides in oil.
2. Transfer to a 3-qt. slow cooker. Drain fruit cocktail. In a small bowl, combine the vinegar, mustard, orange peel and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender.
3. Remove chops and keep warm. Strain the cooking liquid into a small saucepan. Combine the cornstarch and water until smooth; stir into the cooking liquid. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add fruit cocktail; heat through. Serve with pork chops. Yield: 4 servings.
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