Fruited Pork Chops


4 lean pork chops
1/2 t. salt
Dash pepper
1 T. prepared mustard
2 T. wine vinegar
1/8 T. dried dill weed
1 can (17 oz.) fruit cocktail, drained, reserve juice
2 T. cornstarch
2 T. cold water

Season chops with salt and pepper; place in crockpot. Combine mustard, vinegar and dill. Add 1/2 c. reserved fruit cocktail juice to mustard mixture; pour over chops. Cover and cook on LOW 4 to 6 hours or until meat is tender. Remove chops and turn control to HIGH. Dissolve cornstarch in water; stir into pot. Add fruit cocktail; cover and cook on high for 10 to 15 minutes. Spoon fruit over chops to serve.

Or substitute canned pineapple for fruit cocktail, omit dill weed and add 2 T. brown sugar.