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Pepper and Pineapple Pork Stew
4 top loin pork chops, cut into 1-inch cubes
4 carrots, sliced
1/2 cup chicken broth
3 tablespoons teriyaki sauce
1 tablespoon 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 a 3 1/2-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 for 15 minutes or until thickened and bubbly.
Yield: 4 servings
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