Name: Fruited Pork Chops

Ingredients:

• 4 lean pork chops
• 1 tablespoon prepared mustard
• 2 tablespoons wine vinegar
• 1/8 teaspoon dried dill weed
• 1 17-oz can fruit cocktail
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

• Place chops in slow cooker
• Combine mustard, vinegar and dill
• Drain fruit cocktail and add 1/2 cup syrup from fruit to mustard mixture
• Pour liquids over chops in pot
• Cover and cook on LOW for 4 to 6 hours, or until meat is tender
• Remove chops and turn heat to HIGH
• Dissolve cornstarch into water and stir into pot
• Add drained fruit cocktail to pot
• Cook on HIGH for 10 to 15 minutes
• Pour sauce over pork chops and serve

Comments: 7/10/2013 - made using tropical fruit salad, worked well
6/13/2016 - Again I used Tropical fruit salad, with 1.6 lbs of thick pork chops. Fruit cocktail only comes in 15 oz cans these days. The mustard was ordinary yellow, and I used 1 tablespoon of white vinegar and 1 of balsamic vinegar. After cooking 6 hours in the crockpot, the pork was tender and well done.
1/15/2020 - The chunks in the Dole tropical fruit salad were larger than I wanted. The pork chops were cooked for 6 1/2 hours and were moderately tough after that time. There was a lot more juice than I needed. The pork chops were served with acorn squash with fruit, and with noodles.
71/15/2023 - I had 5 ribeye chops that weighed 1.3 lb. I cooked the sauce for 10 minutes on high, but it did not thicken very much. I cooked the pork chops for just a little over 4 hours, but they were still tough. I served them with skillet fried potatoes and stir-fried cauliflower.

Source: Crockery Cookery by Mable Hoffman (Bantam Books: 1973)

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