Pepper and Pineapple Pork Stew
4 Boneless Salmon Creek Farms Natural 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 -/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 15 minutes or until thickened and bubbly.
Serves 4.
