Slow Cooker Hawaiian Pork Chops
Savor the sweet and tangy notes of Slow Cooker Hawaiian Pork Chops - a tropical twist on a classic dish. Tender pork in a sweet and sour sauce, easily made in the crockpot, and perfect for busy weeknights.
Servings: 6 servings
Calories: 465kcal
Ingredients
- 1 ½ cups crushed pineapple drained
- ½ cup brown sugar
- 1 teaspoon garlic minced
- ½ small sweet onion diced
- ¾ cup barbeque sauce
- ½ red bell pepper diced
- 1 teaspoon red pepper flakes
- 1 mango diced (divided)
- ½ cup chunky salsa
- 2-3 pounds thick-cut boneless pork chops
- 5-8 pineapple slices
- 2 tablespoons green onion chopped, for garnish
Instructions
- Load the crock pot. Mix the crushed pineapple, brown sugar, onion, bbq sauce, bell pepper, red pepper flakes, ½ of the mango, and salsa in the basin of the slow cooker.
- Add the pork to the marinade mixture and give it a stir to coat the pork chops well. Place the pineapple slices over the covered pork chops.
- Cook. Cook covered on high for 3-4 hours or on low for 6-7 hours
- Serve. Serve warm garnished with green onion and the remaining mango.
Notes
- To store. Once the pork and sauce have cooled to room temperature, seal the leftovers in an airtight container. They will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the Hawaiian pork chops to thaw in the fridge before reheating (if applicable). Transfer the pork and sauce to a baking dish and cover it with aluminum foil. Bake at 350°F for 20 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 58g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 596mg | Potassium: 966mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1046IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 2mg