Slow Cooker Hawaiian Pork Chops Food

SLOW COOKER HAWAIIAN PORK CHOPS

Steps:

• 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.

SLOW COOKER HAWAIIAN PORK CHOPS

Steps:

• Lightly spray your slow cooker with cooking spray. Sprinkle your onions across the bottom of your slow cooker.
• In a medium sized bowl combine the soy sauce, brown sugar, chili sauce or ketchup, can of crushed pineapple and juice, vinegar, crushed red pepper flakes, minced garlic and minced ginger.
• If you are cooking more than four pork chops, or your pork chops will not fit across the bottom of your slow cooker place the first or only layer of pork across the bottom of your slow cooker, on top of the onions.
• If you have more than one layer of pork chops pour half of the soy mixture over top of the first layer of pork. Then place your remaining pork chops on top. Sprinkle with peppers and pour remaining soy mixture on top. If your pork chops fit across the bottom of your slow cooker and you only have one layer of pork chops sprinkle peppers on top of your pork and pour the soy mixture all over the top of the peppers.
• Cover and cook on high for 3-4 hours or on low for 6 hours.
• Turn your slow cooker up to high. Using a spatula remove pork chops from your slow cooker and set aside. In a coffee sized cup stir starch and water until starch is totally dissolved. Add to the soy sauce mixture. and stir until combined.
• Once gravy or sauce has thickened return pork to slow cooker and turn it off. I do this to warm up the pork chops while I finish preparing everything else.
• Serve pork chops and sauce over rice. Enjoy!

SLOW COOKER HAWAIIAN PORK CHOPS

Steps:

• Whisk together the soy sauce, brown sugar, ketchup, the liquid from the can of pineapple slices (save the pineapple, you'll use it in step 2), rice vinegar, and minced garlic. Whisk together the cold water and corn starch til dissolved. Stir into the sauce mixture.
• Lightly grease your slow cooker. Pour half of the sauce mixture into the slow cooker. Place pork chops in the slow cooker along with the pineapple slices. Pour the remaining sauce over the top. Cover and cook on high for 3-4 hours or on low 6 hours.
• Serve pork chops over rice and garnish with chopped cilantro.

SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES

Steps:

• For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
• Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
• For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• Serve the pulled pork on Hawaiian buns topped with slaw.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

CROCK POT - HAWAIIAN PORK

Steps:

• In a skillet lightly brown pork pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot.
• In same skillet cook onion and celery just until tender, but not browned.
• Add remaining ingredients and simmer about 1 minute. Pour sauce over pork pieces in crock pot.
• Turn crock pot on high for 1st hour and then to low for 3-4 hours.
• Note: If using optional green pepper, brown with onion and celery.
• Note: If you want sauce thicker, add 1 tablespoon of cornstarch during last 30 minutes.
• Great served over buttered rice!
• Enjoy!

HAWAIIAN PORK CHOPS

Steps:

• Draine and reserve juice from canned pineapple. Place pork chops on baking dish that is lightly sprayed with cooking spray. Mix 2 TBSP of the reserved pineapple juice with brown sugar and nutmet. Spoon half of the mixture over the pork chops. top with pineapple slices and spoon remaining mixture over the pineapple. Cover and bake 30 minutes at 350 degrees. Uncover and bake 20 minutes lonver, sauce over chops occasionally.

HAWAIIAN PORK CHOPS

Steps:

• Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
• Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
• Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
• Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.