I used a recipe that called for a pork roast but substituted pork chops as an experiment. The overall recipe result was excellent. I used pork chops that were about a ½” thick and they shrank quite noticeably. That is why I changed the amount of pork chops and the thickness. I will definitely use this recipe again soon! Makes four servings.

I rate it Five Stars out of Five Stars!

·         3 or 4  Pork Chops – One or two inches thick

·         2 Tbsp oil

·         1 onion, thinly sliced

·         8 oz fresh sliced mushrooms

·         8 oz tomato sauce

·         8 oz pineapples chunks with juice

·         4 Tbsp brown sugar - rounded

·         2 Tbsp Worcestershire

·         1.5 tsp apple cider vinegar or balsamic vinegar.

·         1.5 tsp salt

·         1 Tbsp cornstarch

·         2 Tbsp cold water

In a large heavy skillet, brown pork chops in oil on medium-high heat. Place the pork chops in the bottom of the crock pot. Add the rest of the ingredients over the pork chops except for the cornstarch and water. Cook on low for 6-8 hours or high for 4 hours. Remove pork chops from crock. Make a slurry by stirring the cornstarch with the cold water with a fork. Once smooth, add the slurry to the crock pot juices and cover and cook for 10 more minutes, or until sauce is thickened. Place pork chops back into the sauce to coat. Serve over rice or a yam and enjoy!

(I added quartered ripe peach and Bing cherries as a side to complement the dish. Yum!)