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Pepper & Pineapple Pork Stew
Pepper & Pineapple Pork Stew
4 boneless 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 & cut into 1-inch pieces
Brown pork cubes in hot skillet. 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.
Serves 4
Source: Glenwoods Springs Post Independent, 02/04/04
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