4 bone-in pork loin chops, 1 inch thick
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 vegetable oil
1 (15.25 ounce) can fruit cocktail
2 tablespoons red wine vinegar or cider vinegar
1 tablespoon prepared mustard
1/4 teaspoon grated orange peel
2 tablespoons cornstarch
2 tablespoons cold water
Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a skillet, brown chips on both sides in oil; transfer to a slow cooker. Drain fruit cocktail. In a bowl, combine the vinegar, mustard, orange peel and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender.
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 over pork chops.