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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 2 |
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âThis recipe came from a good friend, and itâs been a big hit whenever Iâve served it,â Marian Platt relates from Sequim, Washington. âWith rice pilaf and a green salad, a quick meal for company is ready.â Ingredients:
2 bone-in center-cut pork loin chops (12 ounces each) |
1 cup mixed dried fruit |
1/3 cup unsweetened pineapple juice |
1/4 cup dark corn syrup |
1/4 teaspoon salt |
1/4 teaspoon curry powder |
1 teaspoon cornstarch |
1 tablespoon cold water |
Directions:
1. Place pork chops in a 1-1/2-qt. oval or 3-qt. slow cooker. In a bowl, combine the fruit, pineapple juice, corn syrup, salt and curry powder; pour over chops. Cover and cook on low for 4 to 4-1/2 hours or until meat is tender.
2. With a slotted spoon, remove meat and fruit to a serving platter and keep warm. In a small saucepan, combine the cornstarch and cold water until smooth; stir in the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chops and fruit. Yield: 2 servings.
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