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4 pork chops, cut into 1-inch cubes |
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3 carrots, sliced |
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1/2 cup chicken broth |
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3 tablespoons teriyaki sauce |
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1 8-ounce can pineapple chunks in juice, drained and juice reserved |
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1 tablespoon cornstarch |
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1 green bell pepper, seeded and cut into 1-inch pieces |
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| In a hot skillet, with just a little bit of oil, brown pork. Combine pork, carrots, broth and teriyaki in a 3 1/2-quart slow cooker. Cover and cook on low for 7-8 hours. Mix reserved pineapple juice with cornstarch then stir into crock pot. Add pineapple and green bell pepper. Cover and cook on high for 15 minutes until bubbly and thickened. |
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recipe from: 3/19/08
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