Yield: 6 servings
Crockpot Hawaiian Pork Chops
Sweet and savory Crockpot Hawaiian Pork Chops are so tender and juicy when slow cooked with sweet pineapple, bell peppers, and onion. It’s a breeze to prepare, and the crockpot does all the hard work!
Ingredients
- 1 ½ pounds pork chops, thick cut
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 small sweet onion, sliced and divided
- 1 (20 oz) can sliced pineapple with juice
- 4 tablespoons cornstarch
- ½ cup BBQ sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar, or white vinegar
- 1 large bell pepper, seeds removed and sliced
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Instructions
- Spray a 7-quart crockpot with non-stick cooking spray.
- Season both sides of the pork chops with garlic powder, salt and pepper. Place the chops in the crockpot and add half of the sliced onions and crushed red pepper flakes to the pork chops.
- Drain the liquid from the can of pineapples into a small bowl. Add the rice vinegar and cornstarch and stir until combined. Stir in the BBQ sauce and soy sauce and then pour over the pork chops.
- Add the bell pepper, sliced pineapple, and the remaining onions over the top of the pork chops.
- Cook on low for 6 hours, or on high for 3 to 4 hours, until the internal temperature of the pork chops reaches 145°F. For the most tender results, I recommend cooking your pork chops over low heat.
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Notes
Storage: Place cooled leftovers in an airtight container for up to 4 days. Discard immediately if the sauce has foam or is bubbling.
Reheat: Microwave it in 30-second increments until warm. You can also use a pan (covered) over medium heat for 7-8 minutes.
Nutrition
Serving: 1 serving, Calories: 326kcal, Carbohydrates: 36g, Protein: 27g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 76mg, Sodium: 839mg, Potassium: 743mg, Fiber: 3g, Sugar: 25g, Vitamin A: 1.012IU, Vitamin C: 47mg, Calcium: 47mg, Iron: 1mg