Table of Contents: PORK


I made this for my son’s wife, Melody, last night since I knew that she liked Polynesian dishes.  She liked it and even suggested adding additional fresh pineapple chunks to the crockpot just before serving.

In a hurry?  At the supermarket, buy fresh, already cored pineapple, cut onions, & cut green & red peppers.  So, so EASY!


2 to 2 ½ lbs. boneless, pork chops; trimmed of extra fat

1 large onion

1 large sweet red pepper

1 large green pepper

¼ of a fresh pineapple, cored (plus chunks to add before serving, if desired)

4 oz. tomato sauce

¼ cup soy sauce

1 large clove garlic, minced then crushed

1 T. brown sugar

½ tsp. ground ginger

1/8 tsp. ground red pepper

1 T. water

Hot white rice








Place the whole pork chops into the bottom of the crockpot.


Peel and quarter the onion.  Toss into the crockpot.  Wash and cut into half both the red and green peppers; then remove the seeds and core.  Quarter the peppers and toss in the crockpot.  Quarter the pineapple and toss in the crockpot.


In a small bowl, mix together the tomato sauce, soy sauce, garlic, brown sugar, ginger, red pepper and water.  Pour the mixture into the crockpot and cover with the lid.  Place the crockpot on high.


After the crockpot has begun to cook for a short amount of time, stir all ingredients to mix together.  Cook, covered, on high for about 6 hours or less if your crockpot cooks fast.  After cooking, use kitchen scissors to snip any pork chop pieces, vegetables, or pineapple into bite-sized chunks that need to be cut.  Stir all ingredients and cook a few minutes longer to blend in the cut pieces.  (If adding extra pineapple chunks, add them at this time.)


Serve hot over hot rice.  Serves: 6.


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