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Fruity Pork Chops

 Fruity Pork Chops
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.
4 ServingsPrep: 20 min. Cook: 7 hours


  • 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


  • Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In
  • a large skillet, brown chips on both sides in oil.
  • 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.
  • Remove chops and keep warm. Strain the cooking liquid into a small
  • saucepan. Combine the cornstarch and water until smooth; stir into

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Fruity Pork Chops (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.