Yield: 4 Servings
|4 eaches||Lean pork chops|
|2 tablespoons||Wine vinegar|
|⅛ teaspoon||Dried dill weed|
|17 ounces||Can fruit cocktail|
|2 tablespoons||Cold water|
Sprinkle chops with salt and peper. Place in slow-cooking pot.
Combine mustard, vinegar and dill. Drain fruit cocktail; add ½ cup syrup from fruit to mustard mixture. Pour over chops in pot. Cover pot and cook on low for 4 to 6 hours or until meat is tender. Rvmove chops and t urn control to high. Dissolve cornstarch in water; stir into pot. Add drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon fruit sauce over chops.
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