Served over a bed of couscous, these easy chops make a great slow-cooker dinner for family and guests alike.




  • Place carrots in a 3-1/2 or 4-quart slow cooker. Place pork chops on carrots. Combine cranberry-orange sauce, tapioca, lemon peel, and cardamom; pour over meat.

  • Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  • Gently stir sliced fruit into pork mixture; turn off slow cooker. Cover; let stand for 5 minutes. Serve over cooked couscous or rice. Makes 8 servings.


For added color, stir a small amount of snipped fresh parsley into the couscous or rice.

Nutrition Facts

323 calories, (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 55 mg cholesterol, 73 mg sodium, 47 g carbohydrates, 3 g fiber, 6 g sugar, 22 g protein.