Fruited Caribbean Chops (Crockpot Recipe
Source of Recipe
Karen Riching - Greenville
List of Ingredients
6 pork loin chops
3 T. flour
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 T. vegetable oil
1 15oz. can pineapple chunks in juice
1 6oz. can pineapple juice (3/4 c.)
1/4 c. water
2 T. brown sugar
2 T. dried minced onion
2 T. tomato pasteRecipe
Trim excess fat from chops. On a sheet of waxed paper or in a shallow dish, mix flour, oregano, salt, pepper and garlic powder until uniform. Rub flour mixture on both sides of chops until well coated, using all of the mixture. In a 10" skillet over medium high heat, brown 2 or 3 chops at a time in oil. Transfer to slow cooker.
Drain pineapple juice from pineapple into a small bowl. Set chunks aside. To the small bowl, add 3/4 c. pineapple juice, water, brown sugar, onion and tomato paste. Stir until well blended. Pour mixture into slow cooker.
Cover and cook on low for 7 hours. Garnish with pineapple chunks.
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