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Pork Chops with Dried Fruit

4 pork loin chops -- about 5 oz. each
8 ounce pkg. mixed whole dried fruit -- (1 1/2 cup)
3 tablespoons packed brown sugar
3 tablespoons orange marmalade
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
5 1/2 ounce can apricot nectar
1 tablespoon cornstarch
2 tablespoons water

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 nad 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 MC formatting by bobbi744@acd.net ICQ#2099532

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<h1>Pork Chops with Dried Fruit</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />4 pork loin chops -- about 5 oz. each <br />8 ounce pkg. mixed whole dried fruit -- (1 1/2 cup) <br />3 tablespoons packed brown sugar <br />3 tablespoons orange marmalade <br />2 tablespoons cider vinegar <br />1/2 teaspoon ground ginger <br />5 1/2 ounce can apricot nectar <br />1 tablespoon cornstarch <br />2 tablespoons water <br /><br />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 nad 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 MC formatting by bobbi744@acd.net ICQ#2099532 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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