Pork Chops with Fruit Recipe

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Pork Chops with Fruit Recipe
Pork Chops with Fruit Recipe photo by Taste of Home
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Pork Chops with Fruit Recipe

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“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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 4 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 4 hours

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

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.
Originally published as Pork Chops with Fruit in Cooking for 2 Winter 2006, p18

Nutritional Facts

1 each: 761 calories, 28g fat (10g saturated fat), 167mg cholesterol, 484mg sodium, 75g carbohydrate (21g sugars, 5g fiber), 56g protein.

  • 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
  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.
Originally published as Pork Chops with Fruit in Cooking for 2 Winter 2006, p18

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Selket User ID: 6007730 124185
Reviewed Jan. 16, 2012

"My family loves it. It over cooks easily so put the pork on the bottom with the fruit on top. Keep an eye on it during last part of cooking time"

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