Pork Chops in Cream Sauce

INGREDIENTS:

1 Carrot; cut in pieces 1/3 c Red wine vinegar
1 Green pepper; cut in pieces 1 tb Soy sauce
1 Med Onion; quartered 1 ts Instant Chicken bouillon
4 Boneless chicken breasts; * 1/2 ts Garlic powder
3 tb Instant tapioca; (heaping) 1 Med Green pepper; strips
8 oz Pineapple chunks; canned, ** 10 Fresh cilantro leaves; opt.
2 tb Candied ginger; or fresh,*** Rice; hot, cooked
1/3 c Dark brown sugar; packed

*Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Judy Garnett/NC pjxg05a.