This Slow Cooker Hawaiian Pork Chops recipe is both a time-saver, with just 20 minutes of prep, and a delicious way to work pork chops and Asian-inspired fare into your regular dinner routine.
Don’t be fooled by the simplicity of its preparation: The garlic, rice vinegar, and soy sauce trio up the umami factor big-time, creating a slightly sweet, rich, savory glaze for these Hawaiian-style pork chops to steep in.
A little fresh cilantro serves as both a garnish and a bright finishing note to these tasty chops.
Slow Cooker Hawaiian Pork Chops
These Asian-inspired Hawaiian pork chops are with pineapple and steeped in a slightly sweet and boldly savory glaze you'll love!
- ½ cup cold water
- 3 Tbsp. corn starch preferably GMO-free
- ¼ cup reduced-sodium soy sauce
- 1 Tbsp. raw honey
- 2 Tbsp. all-natural ketchup, no sugar added
- 2 8-oz. cans pineapple slices in juice, reserve liquid divided use
- 3 Tbsp. rice vinegar
- 2 cloves garlic finely chopped
- nonstick cooking spray
- 1 lb. raw lean, center-cut pork chops
- 2 cups cooked brown rice
- 1 Tbsp + 1 tsp. finely chopped fresh cilantro
Combine water and cornstarch in a small bowl; whisk to blend. Set aside.
Combine soy sauce, honey, ketchup, pineapple juice, vinegar, and garlic in a medium bowl; whisk to blend.
Add cornstarch mixture to soy sauce mixture; whisk to blend. Set aside.
Lightly coat inside of a 3-quart slow cooker with spray.
Add half of soy sauce mixture, pork chops, pineapple, and remaining soy sauce mixture; cover. Cook on high for 3 to 3½ hours (or low for 5 to 6 hours), or until pork chops are tender and cooked through.
Serve each pork chop with ½ cup rice. Evenly divide sauce and pineapple between pork chops. Sprinkle each with 1 tsp. cilantro.
You can substitute 1½ cups sliced fresh pineapple for canned. Use ½ cup of unsweetened pineapple juice for liquid.
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Add a side salad or veggies to make this a great lunch option.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
Photographs by Anguel Dimov