Ok, here's the pork chop recipe I promised yesterday -

Sweet Pork with Apples and Prunes
Brown 2kg forequarter pork chops (fat trimmed) in 1 tblspn olive oil. Transfer to plate. Add another tblspn of oil to pan and add 3 med red onions cut into thick wedges and cook until softened. Add 4 med green apples cored and cut into quarters and toss in pan, stirring frequently until apple begins to colour. Place in bottom of SC. Add chops, 1 cup chicken stock, 250g pitted prunes and 1 tblspn fresh sage. Cook on high 3-4 hrs or low 6-8 hours. Season to taste and serve with a sprinkle of fresh sage.
(From the Sunbeam SC book).

Thanks for the sweet and sour suggestion for my diced pork. I don't think I've ever cooked S&S so will give it a go.

I made a lamb recipe last night that I saw on BH&G last Friday. I did it on the stove in the cast iron pot (love my le creusets as much as my SC ) but will try it again soon in the SC.