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Fruity Pork Chops Recipe

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.

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4 Servings
Prep: 20 min. Cook: 7 hours

Ingredients

4 bone-in pork loin chops (1 inch thick)
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 vegetable 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

Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a skillet, brown chips on both sides in oil; transfer to a 3-qt. slow cooker. Drain fruit cocktail. In a 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.
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 over pork chops. Yield: 4 servings.

Fruity Pork Chops published in Quick Cooking March/April 2002, p45

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