Sprinkle chops with salt and pepper, in a large skillet cook chops in hot oil until brown, turning once. Transfer chops to a 3 1/2 or 4 quart crockpot. Sprinkle apples, onion and raisins over chops. In a bowl stir together orange juice, broth, jalapeno pepper, garlic, gingerroot and apple pie spice. Pour over all. Cover, cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. Transfer chops and fruit to a platter, keep warm, For sauce, measure juices, skim fat from juices. If necessary, add broth to juices to make 1 cup. Place in a saucepan. Combine the 1/4 cup water and the cornstarch, stir into the juices in the pan. Cook and stir until thickened. Coook and stir 2 minutes more. Serve chops and fruit with Orange-Almond couscous. Pass sauce. Orange-Almond Couscous: In a saucepan bring 1 cup water and 1/4 teaspoon salt to boiling. Remove from heat. Stir in 2/3 cup quick-cooking couscous and 1 teasoon finely shredded orange peel. Cover: let stand 5 minutess. Stir in 2 tablespoons toasted slivered almonds.
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