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Fruity Pork Chops

Total Time

Prep: 20 min. Cook: 7 hours


4 servings

In Sylva, North Carolina, Bonnie Baumgardner simmers pork chops in fruit juice seasoned with orange peel, mustard and red wine vinegar, then tops them with a delightful sauce made with handy fruit cocktail.


  • 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.

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