4                    pork loin chops -- about 5 oz. each
   8      ounce pkg.    mixed whole dried fruit -- (1 1/2 cup)
   3      tablespoons   packed brown sugar
   3      tablespoons   orange marmalade
   2      tablespoons   cider vinegar
     1/2  teaspoon      ground ginger
   5 1/2  ounce can     apricot nectar
   1      tablespoon    cornstarch
   2      tablespoons   water
Place pork in 3 1/2-4 quart crockpot. Layer dried fruit evenly over pork.
Mix brown sugar, marmalade, vinegar, ginger and nectar; pour evenly over
mixture in slow cooker.
Cover and cook on Low heat setting 6-7 hours or until pork is slightly pink
when cut near bone. Remove pork and fruit from slow cooker with slotted
spoon, cover and keep warm.
Pour juice from slow cooker into 1 quart saucepan. Mix cornstarch and
water; stir into juices in saucepan. Cook over High heat 4-6 minutes,
stirring constatnly until thickened and bubbly. Serve with pork nad fruit.
Serves 4.
Per serving; 445 calories, 70 CFF, 8 g fat, 65 mg cholesterol, 145 mg
sodium, 73 g carbohydrate, 25 g protein
Diet Exchanges: 3 lean meat, 5 fruit
Note: The large pieces of dried fruit hold up better than the diced fruit
in the long cooking.
Betty Crocker Casseroles and One-Dish Meals #142, p. 82
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