Slow Cooker Hawaiian Pork Chops

Slow Cooker Hawaiian Pork Chops

We all struggle to find ways to work variety into our weekly dinner menu. 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. Not to mention the convenience of the set it and forget it nature of slow cooker meals.

Don’t be fooled by the simplicity of its preparation. The garlic, rice vinegar, and soy sauce trio up the umami factor big time, leaving these Hawaiian-style pork chops steeped in a slightly sweet, rich, savory glaze. A little fresh cilantro serves as both a garnish and a bright finishing note to these tasty chops. (Don’t like cilantro? That’s OK, you can make it optional.)
Slow Cooker Hawaiian Pork Chops

 

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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!

Course Main Course
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4 servings
Calories 401 kcal
Author Beachbody

Ingredients

  • 1/2 cup cold water
  • 3 Tbsp. corn starch preferably GMO-free
  • 1/4 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

Instructions

  1. Combine water and cornstarch in a small bowl; whisk to blend. Set aside.

  2. Combine soy sauce, honey, ketchup, pineapple juice, vinegar, and garlic in a medium bowl; whisk to blend.

  3. Add cornstarch mixture to soy sauce mixture; whisk to blend. Set aside.

  4. Lightly coat inside of a 3-quart slow cooker with spray.

  5. 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.

  6. Serve each pork chop with ½ cup rice. Evenly divide sauce and pineapple between pork chops. Sprinkle each with 1 tsp. cilantro.

Recipe Notes

  • You can substitute 1½ cups sliced fresh pineapple for canned. Use ½ cup of unsweetened pineapple juice for liquid.

Nutritional Information (per serving):
Calories: 401
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 64 mg
Sodium: 646 mg
Carbohydrates: 54 g
Fiber: 3 g
Sugars: 20 g
Protein: 27 g

P90X/P90X2 Portions
1½ Protein
½ Grain Carb
1 Fruit
1 Condiment

P90X3 Portions
3 Carbs
1½ Protein

Body Beast Portions
2½ Starch
1 Fruit
3 Proteins

Portion Fix Containers
1 Purple
1 Red
1½ Yellow

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Slow Cooker Hawaiian Style Pork Chops

Photographs by Anguel Dimov