STYLETHREAD -- LET'S TALK SHOP!

I made this last night while watching the game.  It turned out really well.  The only thing was that you have to precook the meat and I thought the crock pot did all of that for you.  I guess in some recipes it does and others not.

Fruited Pork Chops  - 6 ww pts.
Makes 6 servings (I used a family pack and came up with 9 servings!)
3 tbsp all purpose flour
1.5 tsp dried oregano
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
6 lean boneless pork loin chops (bone-in works as well)
1 tbsp olive or canola oil
20 oz can unsweetened pineapple chunks
1 c water
2 tbsp brown sugar
2 tbsp dried minced onion
2 tbsp tomato paste
1/4 c raisins

1.  In a large resealable plastic bag, combine flour, oregano, salt, garlic powder, and pepper.

2.  Add pork chops one at a time and shake to coat.

3.  Brown pork chops on both sides in a nonstick skillet using oil.  Transfer browned chops to slow cooker.

4.  Drain pineapple, reserving juice.  Set pineapple aside.

5.  In a mixing bowl, combine 3/4 c reserved pineapple juice, water, brown sugar, dried onion, and tomato paste.  Pour over chops.

6.  Sprinkle raisins over top.

7.  Cook on high 3-3.5 hours or until meat is tender and a meat therometer reads 160 degrees.  Stir in reserved pineapple chunks.  Cook 10 minutes longer or until heated through.

Per serving: 280 calories, 9g fat, 65 mg cholesterol, 350 mg sodium, 28g carbs, 24g protein