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Pork Chops with Fruit

 Pork Chops with Fruit
“This recipe came from a good friend, and it’s been a big hit whenever I’ve served it,” Marian Platt relates from Sequim, Washington. “With rice pilaf and a green salad, a quick meal for company is ready.”
2 ServingsPrep: 5 min. Cook: 4 hours


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 pork chop with 1/2 cup fruit mixture equals 761 calories, 28 g fat (10 g saturated fat), 167 mg cholesterol, 484 mg sodium, 75 g carbohydrate, 5 g fiber, 56 g protein.

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Pork Chops with Fruit (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.