Fruited Caribbean Chops

Serves: 6
Total Calories: 374


* See note below.
6 pork chops (about 2 lb. total)
3 tablespoons flour
1 1/2 teaspoons oregano
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons vegetable oil
1 (15-ounce) can pineapple chunk in own juice
1 (6-ounce) can pineapple juice (3/4 cup)
1/4 cup water
2 tablespoons brown sugar
2 tablespoons dried minced onion
2 tablespoons tomato paste
1/4 cup raisins


* Preparation Time: 20 minutes Slow Cooker Time: 3 hours (on high) or 6 to 8 hours (on low) Trim 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 the mixture.

In a 10-inch skillet over medium-high heat, brown 2 to 3 chops on both sides in oil transfer to a slow cooker when browned and repeat with remaining chops,
Drain pineapple juice from pineapple into a small bowl set chunks aside. To small bowl, add 3/4 cup pineapple juice, water, brown sugar, onion and tomato paste stir until well blended. Pour mixture into slow cooker. Sprinkle raisins on top.
Cover and cook on high for 3 hours or on low for 6 to 8 hours or until meat is tender. Skim off fat. Add pineapple chunks, stir and heat through.

Bell: Serve over hot cooked rice.

Nutritional Facts:

Serves: 6
Total Calories: 374
Calories from Fat: 134

This Fruited Caribbean Chops recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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