Pepper & Pineapple Pork Stew Print Email

4 boneless 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 & cut into 1-inch pieces
Brown pork cubes in hot skillet. Mix pork, carrots, broth and teriyaki in 3 - 4 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

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