Crock Pot
Calypso Pork Chops


6 meaty bone in pork chops
1/2 cup water
1 - 20 oz can pineapple chunks
1/4 cup brown sugar
1 Tbsp soy sauce
1 Tbsp cider vinegar
2 tsp curry powder
1/2 tsp ground ginger
1/4 to 1/2 tsp red pepper flakes
1/2 cup water
2 Tbsp cornstarch
oil for browning
2 green onions, sliced

Heat a heavy skillet over medium high heat.
Add oil.
Brown pork chops well on all sides.
Remove pork chops from pan.
Add the 1/2 cup water and deglaze the pan.
Reserve liquid and drippings.

In a medium bowl, mix entire contents of
pineapple can, the reserved liquid from the pork chop pan,
the brown sugar, soy sauce, vinegar,
curry powder, ground ginger and pepper flakes.
Mix well and pour into the crock
of a 5 to 7 quart slow cooker.

Place pork chops on top of sauce.
Cook on LOW for 6 to 8 hours or until pork chops are tender.

Remove pork chops to serving plate
and cover with foil to keep warm, preferably in a warm oven.

Mix the cornstarch and 1/2 cup water.
Add to juice in slow cooker,
stirring while adding; stir well.
Cover slow cooker and cook sauce for 15 minutes.

Ladle sauce over pork chops.
Top with sliced green onion.

Makes 6 servings