Incredibly tender Slow Cooker Hawaiian Pork Chops will make your mouth water with sweet and tangy Hawaiian sauce and juicy warm pineapple!
Helloooooooo Slow Cooker Sunday! Oh. It’s actually called Super Bowl Sunday? Whoops.
Do you mind if for the sake of my dignity we just pretend that it’s really Slow Cooker Sunday instead?
Kthanks. You da best.
This recipe is a proud proud moment for me. Are you familiar with that satisfaction you get from seeing something from start to finish? The kind that happens when you come up with an idea, make it happen, and are one hundred and ten percent happy with the finished product?
That is the joy that I am feeling today with these pork chops. It started out with, hey I really want to make some pork chops in my beloved slow cooker. With a sweet and tangy sauce. and pineapple. and cilantro. YESSSSSSS.
It happened and it was miraculous. Absolutely, insanely tasty and perfect. And it’s extremely simple so let me walk you through it…
First you just need to whisk together the sauce. Add that, the pork chops, and some pineapple slices to your lightly greased slow cooker. Cover and set it to high or low, depending on how long you’re wanting to let it cook. Now when you make that sauce in the first step, I’ve included directions for adding the corn starch slurry. This will help the sauce thicken as it cooks BUT if you like a really thick sauce (I do!) then you could hold off adding that until the end.
If that’s the case here then all you have to do is add the 1/2 cup water to the sauce mixture at the beginning. Let it cook (4-6 hours depending on your cooking temperature) and just before serving you will transfer the liquid from the crockpot to a sauce pan on the stove and bring the mixture to to a boil. Stir together the corn starch with 2 tablespoons of cold water til it dissolves, then stir into the boiling sauce and it will thicken up quickly. Pour all of that sticky saucy goodness back in your slow cooker and that’s it! A thicker Hawaiian sauce for your super tender pork chops!
You can serve up the pork chops just like that, but I love love love them over a bed of steamed white rice and sprinkled with fresh cilantro. Annnnnnnd that’s pretty much it! One heck of a tasty meal with minimal prep and cleanup. You can’t beat that!
What people are saying about this Slow Cooker Hawaiian Pork Chops
“This is one of the easiest and best recipes I’ve made of off using Pinterest. I’m so glad I found it, because it is a new family favorite. This is how pork chops were meant to be eaten. Probably going to try it out on some chicken too. Thank you thank you for sharing!!!” – Jacqueline
“All I can say is yummy yummy yummy so juicy pork chops fall apart great recipe.” – Ann Marie
“I made this for dinner tonight and it was seriously so delicious! This will definitely be something I make again. My family loved it.” – Amanda
Slow Cooker Hawaiian Pork Chops
Ingredients
- 2 pounds pork chops - (see note)
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup ketchup
- 1 15-ounce can pineapple slices - (including liquid), divided
- 3 tablespoons rice vinegar
- 2 teaspoons minced garlic
- ½ cup water
- 3 tablespoons corn starch
- cooked rice and chopped cilantro for serving
Instructions
- 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.
I made this for dinner tonight and it was seriously so delicious! This will definitely be something I make again. My family loved it.
I didn’t have rice vinegar so I used white vinegar.
Such a great recipe!
I have a package of boneless pork chops in the freezer. Do you think after defrosting I could use those or is it better to have bone-in? I don’t want them to be dry.
hi! i’d like to use the pineapple chunks from my freezer. that means there’s wouldn’t be any liquid from a pineapple can… can i do without? if not, what could i remplace that liquid with?
I mad this for the first time two days ago with one addition – 1 tbsp of siracha added into the sauce and oh my. By far one of the best recipes I have made ever – thank you so much for this it will definitely be in the regular dinner rotation!
Chelsea,
I’m so glad you enjoyed this recipe! I will definitely have to try it with the addition of sriracha!
Could you substitute chicken?
Yes you can! You may have to cook it a little longer depending on your slow cooker. My chicken usually takes about 8 hours to cook on low. 🙂