I kind of mentioned last week that I’m in the middle of a major power struggle with one of the kiddos over food.
I think part of it is normal and then I think part of it is just because he just really loves to aggravate me. He’ll say things like, “I don’t like chicken. Except McDonald’s chicken nuggets.”
Oh, well isn’t that convenient!
Or, like on the night I made these Slow Cooker Aloha Pork Chops, he informed me that he doesn’t like pork. And I told him that I guess he won’t be having bacon anymore and bacon is his FAVORITE.
It took him about an hour but he eventually said that maybe he does like pork after all and he agreed to give it a try. And he loved it! Because what’s not to love about pork chops cooked in pineapple juice?
These were a huge hit with all the kids and a bigger hit with me because I had to do basically zero work. They cooked all day and then I simmered the sauce for about 10 minutes just to get it thickened up a little bit. I served it with mashed cauliflower in an effort to be healthy but the kids were not a fan and next time I’ll definitely serve it with rice. The extra sauce would be delicious on rice!
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from Slow Cooker Revolution
- Stir pineapple with juice, brown sugar, vinegar, soy sauce, curry powder, ginger, and red pepper flakes into slow cooker. Season pork chops with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 8 hours on low or 3 to 5 hours on high.
- Transfer chops to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Let liquid settle for 5 minutes, then remove fat from surface using a large spoon.
- Whisk water and cornstarch together in a small bowl. Transfer liquid to saucepan, add cornstarch mixture, and simmer until reduced to 2 cups, about 12 minutes. Stir in green onions and season with salt and pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.