Sprinkle chops with salt and pepper. Place in crockpot. Combine mustard, vinegar, and dill. Drain fruit cocktail. Add 1/2 cup syrup from fruit to mustard mixture. Pour over chops in pot. Cover and cook on low 4 to 6 hours or until meat is tender. Remove chops. Turn control to high. Dissolve cornstarch in water. Stir into pot. Add drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon fruit sauce over chops.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2 typed and posted by teri Chesser 7/97 -----