Directions
- Season pork chops generously with salt and pepper on both sides, then place them in a single layer at the bottom of the slow cooker.
- In a medium bowl, whisk together pineapple juice (from the can), soy sauce, brown sugar, apple cider vinegar, minced garlic, chopped onion, and ground ginger until well combined.
- Pour the sauce over the pork chops, then arrange the pineapple slices on top.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the pork reaches an internal temperature of 145°F (63°C) and is tender.
- Optional: For a thicker sauce, mix cornstarch with cold water in a small bowl to create a slurry. Stir it into the sauce and cook on high for 15–20 minutes until thickened.
- Remove the pork chops and return them to the sauce, ensuring each chop is coated with the glossy, flavorful sauce.
- Serve hot over steamed rice, quinoa, or alongside sautéed vegetables, spooning extra sauce over the top.
Recipe Details
- Prep time: 15 minutes
- Cook time: 3–8 hours (depending on slow cooker setting)
- Total time: 3 hr 15 min – 8 hr 15 min
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Vegetable boost: Add sliced bell peppers, snap peas, or carrots during the last hour of cooking for extra color, texture, and nutrition.
- Spicy twist: Sprinkle in ½ tsp crushed red pepper flakes or a dash of sriracha for a mild heat that balances the sweetness.
- Pineapple swap: Use fresh pineapple chunks instead of canned for a fresher, slightly tangier flavor.
- Soy-free option: Replace soy sauce with coconut aminos for a gluten-free, lower-sodium alternative.
Serving Suggestions
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