PORK CHOPS WITH MIXED DRIED FRUIT
Enjoy this hearty slow cooked pork recipe made with dried fruits - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place pork in 3 1/2- or 6-quart slow cooker. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour over pork and fruit.
- Cover and cook on low heat setting 6 to 7 hours or until pork is slightly pink when cut near bone.
- Remove pork and fruit from cooker, using slotted spoon; cover and keep warm.
- Skim fat from pork juices in cooker if desired. Pour juices into 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.
Nutrition Facts : Calories 395, Carbohydrate 61 g, Cholesterol 65 mg, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg
FRUITED PORK CHOPS
Here's one of my favorite slow-cooker recipes. I often prepare these tender chops with pineapple sauce for guests and serve them with brown rice. -Cindy Ragan, North Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 341mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
MIXED FRUIT COMPOTE
Categories Citrus Fruit Breakfast Brunch Dessert Low Sodium Lime Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine sugar and water in heavy small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over low heat until sugar dissolves. Increase heat to high; boil 1 minute. Cool syrup. Transfer to bowl. Discard vanilla bean. Mix juice into syrup. Cover; chill until cold, at least 1 hour or overnight. Mix in fruit.
PORK CHOPS WITH JAMMY-MUSTARD GLAZE
Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.
Provided by Ali Slagle
Categories weeknight, meat, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
- In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
- Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.
SLOW-COOKER TROPICAL PORK CHOPS
Pork and fruit go so nicely together and when you add fresh herbs, you get this fresh, light and bright main dish that everyone loves. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the first 5 ingredients. Add pork, arranging chops to sit snugly in fruit mixture. Cook, covered, on low until meat is tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., In a small bowl, mix remaining ingredients. To serve, remove pork chops from slow cooker. Using a slotted spoon, serve fruit over pork. Sprinkle with herb mixture.
Nutrition Facts : Calories 572 calories, Fat 13g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 326mg sodium, Carbohydrate 91g carbohydrate (86g sugars, Fiber 3g fiber), Protein 24g protein.
PORK CHOPS WITH MIXED DRIED FRUIT
The dried fruit for this has to be large pieces, the small diced kind will over cook in the slow cooker. The mixed dried fruit should include peaches, apples, pear, apricots, etc. You can also use another fruit juice, other than apricot nectar, as long as it is a light colered juice.
Provided by KittyKitty
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in 3 1/2 t 6 quart slow cooker. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour over pork and fruit.
- Cover and cook on low heat setting 6 to 7 hours or until pork is slightly pink when cut near bone.
- Remove pork and fruit from cooker, using slotted spoon; cover and keep warm.
- Skim fat from pork juices in cooker if desired. Pour juices into 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.
Nutrition Facts : Calories 508.4, Fat 20.2, SaturatedFat 7.5, Cholesterol 68.8, Sodium 81, Carbohydrate 65.8, Fiber 5, Sugar 24.9, Protein 19.6
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