Ok the meal was good. It turned out very well. I had some rice that I buy from Whole Foods and I made it and put the meat to the side and the fruit with the juice mixture on the rice. Peas and sweet tea. We loved it. Tomorrow leftovers.
I won’t make it again and reason being is, I am going to try to do a new recipe a couple of times a week and with my 50 plus cookbooks it will take me 50 years to get back to this one. But it was good and I give it 5 stars!!
Here it the recipe.
Pork Chops with Mixed Dried Fruit.
Betty Crocker’s Slow Cooker Cookbook is the source.
Note I used pork loin but you can use which ever you wish.
4 pork loin chops, about 24 inch thick which is about 1 1/4 pounds.
1 package which is 8 ounces mixed dried fruit
3 tablespoons packed brown sugar
3 tablespoons orange marmalade
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
1 can 5 1.2 ounces apricot nectar
1 tablespoon cornstarch
2 tablespoons water
Place pork in 3 1/2 or 6 quart slow cooker. Layer the fruit evenly over the pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour over pork and fruit.
Cover and cook on low heat 6 to 7 hours until pork is slightly pink when cut near the bone.
Remove pork and fruit from the cooker, using slotted spoons; cover and keep warm.
Skim fat from pork juice if desired . Pour juices in 1 quart saucepan. Mix cornstarch and water; stir into juices. Cook on high heat 4 to 6 minutes, stirring constantly, until thickened and bubbly. Serve sauce with pork and fruit. Serves 4