| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Betty crock, Bobbie not, Crock pot, Main dishes, Fruit | 4 | Servings | |
INGREDIENTS
| 4 | Pork loin chops; about 5 oz. each | |
| 1 | pk | (8 oz) mixed whole dried fruit; (1 1/2 cup) |
| 3 | tb | Packed brown sugar |
| 3 | tb | Orange marmalade |
| 2 | tb | Cider vinegar |
| 1/2 | ts | Ground ginger |
| 1 | cn | (5 1/2 oz) apricot nectar |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
Place pork in 3 1/2-4 quart crockpot. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour evenly over mixture in slow cooker. Cover and cook on Low heat setting 6-7 hours or until pork is slightly pink when cut near bone. Remove pork and fruit from slow cooker with slotted spoon, cover and keep warm. Pour juice from slow cooker into 1 quart saucepan. Mix cornstarch and water; stir into juices in saucepan. Cook over High heat 4-6 minutes, stirring constatnly until thickened and bubbly. Serve with pork and fruit. Serves 4. Per serving; 445 calories, 70 CFF, 8 g fat, 65 mg cholesterol, 145 mg sodium, 73 g carbohydrate, 25 g protein Diet Exchanges: 3 lean meat, 5 fruit Note: The large pieces of dried fruit hold up better than the diced fruit in the long cooking. Betty Crocker Casseroles and One-Dish Meals #142, p. 82 Serving Ideas : Serve with wild rice and steamed green vegetables. Recipe by: Betty Crocker Casseroles and One-Dish Meals #142, p. 82 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug 22, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“The church is prayer-conditioned.”