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Fruited Pork Chops

 Fruited Pork Chops
Here's one of my favorite slow-cooker recipes. I often prepare these tender chops with pineapple sauce for guests. I like to serve them with brown rice. —Cindy Ragan of North Huntingdon, Pennsylvania
6 ServingsPrep: 10 min. Cook: 6-1/4 hours

Ingredients

  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 6 boneless pork loin chops (5 ounces each)
  • 1 tablespoon olive oil
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 3/4 cup unsweetened pineapple juice
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons dried minced onion
  • 2 tablespoons tomato paste
  • 1/4 cup raisins

Directions

  • In a large resealable plastic bag, combine the flour, oregano, salt,
  • garlic powder and pepper; add the pork chops, one at a time, and
  • shake to coat. In a nonstick skillet, brown chops in oil on both
  • sides. Transfer to a 5-qt. slow cooker.
  • Drain pineapple, reserving juice; set pineapple aside. In a bowl,
  • combine the 3/4 cup pineapple juice with reserved pineapple juice.
  • Stir in the water, brown sugar, onion and tomato paste; pour over
  • chops. Sprinkle with raisins.
  • Cover and cook on low for 6-8 hours or until meat is tender. Stir in

2 of 2

Fruited Pork Chops (continued)

Directions (continued)

  • reserved pineapple. Cover and cook 15 minutes longer or until heated
  • through. Yield: 6 servings.
Nutritional Facts: One serving (1 pork chop with 2/3 cup fruit) equals 366 calories, 12 g fat (4 g saturated fat), 79 mg cholesterol, 353 mg sodium, 31 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.