Page 188 - Harrington Family Recipes

Peachy Porkchops - Crockpot

Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 can cream of mushroom soup -- (10-3/4 ounce)
1 tablespoon Worcestershire sauce
1/4 cup peach juice
1/4 cup water
6 boneless pork top loin -- browned
Salt and pepper
2 cups fresh peaches -- sliced

Combine brown sugar, cinnamon, soup, Worcestershire sauce, peach juice and
water in bowl. Stir to blend completely. Season pork chops with salt and
pepper to taste, brown in skillet. Place in slow cooker. Layer peaches
over top of pork chops. Pour sauce over top. Cover and cook on low for 4
to 6 hours. Serves 6.

Variation: You may substitute drained canned peach slices for fresh
peaches. Reserve 1/4 cup drained peach juice for recipe.

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Bill Hinners, Food & Wine Community Co-Leader
Food & Wine Community

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Per Serving (excluding unknown items): 117 Calories; 3g Fat (23.1%
calories from fat); 7g Protein; 16g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Only had 4 porkchops and I used canned "lite" peaches. I
put all the juice from the peaches, with just a touch of
water to make 1/2 cup. It didn't say what heat to cook
them at, so I cooked them on high until the pork was 140
degrees, (about 1 1/2 hours) then on low for about 4
hours.

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