It is Spring Break here and we are trying to make the most of it. Lots of Spring cleaning going on even though it feels like February instead of April. I want to get all the windows open but not quite time yet. So, we are washing walls, baseboards and cleaning out all the cupboards and closets. I love this time of year. Everything goes back where it belongs and I have my 5 pairs of scissors in the drawer instead of having to look in each room to see where my kids left them.
I am still making simple dinners during break because I want to spend more time doing things rather than cooking. My favorite small appliance, my slow cooker is going to be getting quite a bit of use this week.
This was a good meal but most of my family is still getting over being sick so we had plenty of leftovers. We did thicken the sauce in a sauce pan on the stove in the end because we were having problems with it setting up in the slow cooker. It took only about 5 minutes to get it to the desired consistency on the stove.
Tip: If you like thicker sauces and they are not setting up to your liking in the slow cooker after adding the cornstarch slurry (cornstarch and cold water) remove the sauce to a sauce pan and heat on medium-high allowing the sauce to slowly simmer while being constantly stirred. The sauce should set up nicely for you. Sometimes it works in my slow cooker and sometimes it doesn’t so it is always good to have a backup plan.
Slow Cooker Hawaiian Pork Chops
- 2 – 2 1/2 lbs. pork chops (I prefer boneless but bone-in are fine – just not smoked pork chops)
- 1/2 cup soy sauce
- 1/3 cup dark brown sugar
- 1/4 cup ketchup
- 1 (15 oz) can pineapple chunks – liquid and solids divided
- 3 tablespoons rice wine vinegar
- 3 teaspoons garlic, minced
- 3 tablespoons corn starch
- 3 tablespoons water
- rice for serving, if desired
- Spray bowl of slow cooker with non-stick spray. Mix soy sauce, brown sugar, ketchup, pineapple juice, rice wine vinegar, and garlic in a bowl until well combined.
- Place 1/4 of the sauce in the bottom of the bowl. Lay 1/2 of the pork chops in the sauce. Cover with the pineapple chunks, then 1/4 of the sauce. Add the rest of the pork chops and cover with the remaining sauce. Cook on low 6 hours. Be careful not to over cook or dry out your pork!
- One hour before serving the dish mix the cornstarch and water until the cornstarch melts. Stir into the slow cooker and cover. Stir once or twice during the cooking.
- Serve the pork chops over rice if desired. If sauce has not thickened to your liking remove from cooker and cook in a sauce pan until desired thickness is achieved.