This recipe for Slow Cooker Pineapple Pork Chops is the perfect combination of sweet and savory. The pineapple tenderizes the pork as it cooks, leaving it incredibly moist and flavorful, while creating a delicious tropical sauce.
The 4-Ingredient Magic
This is a true “set it and forget it” meal. The pork chops cook low and slow in a simple mixture that transforms into a rich, tangy, and sweet glaze.
Ingredients:
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4 Bone-in or Boneless Pork Chops (about 1-inch thick)
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1 can (20 oz) Crushed Pineapple in 100% Juice (do not drain)
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1/2 cup Soy Sauce (low-sodium is recommended)
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1/4 cup Brown Sugar, packed (light or dark)
Optional Enhancements:
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1 Small Onion, thinly sliced (adds depth to the sauce)
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2 cloves Garlic, minced
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1 tbsp Cornstarch mixed with 2 tbsp Cold Water (for thickening the sauce at the end)
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Fresh Chives or Parsley, chopped, for garnish
Instructions
1. Prepare the Pork Chops (Optional but Recommended)
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Pat the pork chops dry with paper towels.
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Season both sides lightly with salt and pepper (remember the soy sauce will add saltiness).
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For extra flavor, sear the pork chops in a hot skillet with a little oil for 2-3 minutes per side until golden brown. This step is optional but adds a nice crust and deeper flavor.
2. Make the Sauce
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In a medium bowl, combine the undrained crushed pineapple, soy sauce, and brown sugar. Whisk until the brown sugar is dissolved.
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If using garlic, stir it in now.
3. Assemble in the Slow Cooker
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If using onions, place the sliced onion in an even layer on the bottom of the slow cooker. This creates a bed for the pork chops and adds flavor.
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Place the pork chops on top of the onions (or directly in the slow cooker).
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Pour the pineapple mixture evenly over the pork chops.
4. Slow Cook
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Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
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Important: Pork chops can dry out easily if overcooked. They are done when they are tender and have reached an internal temperature of 145°F (63°C). Bone-in chops typically take a little longer than boneless.
5. Thicken the Sauce (Optional but Recommended)
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When the cooking time is up, carefully remove the pork chops to a serving platter and cover loosely with foil to keep warm.
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Pour the remaining cooking liquid into a small saucepan.
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Bring the liquid to a simmer over medium heat.
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If you want a thicker, more glaze-like sauce, whisk in the cornstarch slurry (cornstarch mixed with cold water). Let it simmer for 2-3 minutes until it thickens.
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Alternatively, you can turn the slow cooker to HIGH, remove the lid, and let the sauce reduce for 15-20 minutes, though it won’t get quite as thick.
6. Serve
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Spoon the thickened pineapple sauce over the pork chops.
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Garnish with fresh chives or parsley.
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Serve with steamed rice, quinoa, or mashed potatoes to soak up all that delicious sauce.
Why This Recipe Works
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Pineapple as a Tenderizer: Pineapple contains bromelain, a natural enzyme that breaks down proteins, making the pork chops incredibly tender. (Note: Using the juice from the can is perfect—fresh pineapple can be too powerful and make the meat mushy if cooked too long).
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Sweet and Salty Balance: The brown sugar and pineapple provide sweetness, while the soy sauce adds a salty, umami depth that balances the dish perfectly.
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One-Pot Meal: With minimal prep and cook time, you have a complete, flavorful meal with hardly any cleanup.
Tips for Success
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Don’t Overcook: Pork chops are lean and can become tough if cooked too long. Stick to the recommended times and check for doneness.
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Choose the Right Chop: Chops that are at least 1-inch thick work best for slow cooking. Thinner chops will cook much faster and may dry out.
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Low-Sodium Soy Sauce: Using low-sodium soy sauce gives you more control over the saltiness, especially since the liquid reduces and concentrates the flavors.
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Add Veggies: Toss in some sliced bell peppers or chunks of onion along with the pork for a complete meal. Add them at the beginning so they soften and absorb the flavor.