|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The pork is marinated with the pineapple overnight and then the pork is cooked with the pineapple marinade mixture.
Gather the ingredients.
Put pork chops in a plastic zip-close food storage bag.
Combine the remaining ingredients; pour over the pork chops in the bag.
Seal the bag and refrigerate overnight.
Drain the liquids into a saucepan. Place the saucepan over high heat and bring to a full boil.
Put the chops in the slow cooker; pour the hot liquids over them and cook for 5 to 7 hours, or until the chops are done. The minimum safe temperature for pork—USDA guidelines—is 145 F.
The marinated pork chops are also great grilled or broiled. Bring the pineapple marinade to a full boil and use it to baste the chops.
Serve pork chops with some fresh pineapple chunks and a garnish of chopped fresh cilantro, if desired.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.