Fruity Pork Chops

• 4 bone-in pork loin chops (1 inch thick and 8 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon dried rosemary, crushed
• 1/8 teaspoon dill weed
• 1/8 teaspoon ground ginger
• 2 tablespoons canola oil
• 1 can (15 ounces) fruit cocktail
• 2 tablespoons red wine vinegar
• 1 tablespoon prepared mustard
• 1/4 teaspoon grated orange zest
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a large skillet, brown chips on both sides in oil.
2. Transfer to a 3-qt. slow cooker. Drain fruit cocktail. In a small bowl, combine the vinegar, mustard, orange zest and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender.
3. Remove chops and keep warm. Strain the cooking liquid into a small saucepan. Combine the cornstarch and water until smooth; stir into the cooking liquid. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add fruit cocktail; heat through. Serve with pork chops.

chops, salt, pepper, rosemary, dill weed, ground ginger, canola oil, fruit cocktail, red wine vinegar, mustard, orange zest, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/fruity-pork-chops/ (may not work)