Crock Pot to the rescue

3 cups of fat free beef broth

3 tbsp. of olive oil or vegetable oil

1 pound of centre cut pork chops, cut into ½ inch cubes

4 cloves of garlic

¼ cup of apple juice

1 tbsp. of soy sauce

1 tbsp. minced gingerroot

2 tbsp. of cornstarch

¼ cup of water

1 cup of basmati rice (or long grain rice)

fresh parsely for garnish

In a non-stick frying pan, add olive oil and pork and cook until brown, about 5 minutes. Remove and place in crock pot. Add 1 cup of broth, apple juice, soy sauce, garlic and gingerroot. Cover and cook on low until pork is cooked through and tender, about 6 hours.

Combine the water and cornstarch in a small measuring cup. Pour into the pork mixture. Cook, stirring, until slightly thickened, about 5 to 10 minutes.

In a 3 litre pot, bring remaining 2 cups of broth to a boil. Stir in rice, reduce the heat and cook until the rice is tender and liquid has been absorbed, about 20 minutes. Place rice on 4 plates and top with pork mixture. Garnish with the parsley.