Pepper & Pineapple Pork Stew
- 4 top loin pork chops, cut into 1-inch cubes
- 4 carrots, sliced
- 1/2 cup chicken broth
- 3 Tbs teriyaki sauce
- 1 Tbs cornstarch
- 1 8-ounce can pineapple chunks in juice, drained and juice reserved
- 1 green bell pepper, seeded and cut into 1-inch pieces
- Brown pork cubes in hot skillet if desired (optional). Mix pork, carrots, broth and teriyaki in 3 -/2-quart slow cooker; cover and cook on low for 7-8 hours. Mix cornstarch with reserved pineapple juice; stir into pork mixture. Stir in pineapple and green pepper. Cover and cook on high 15 minutes or until thickened and bubbly.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.