Monday, March 17, 2008

Hawaiian Pork Chops

4 pork chops

1 tbsp cooking oil

1 8oz can crushed pineapple (with juice)

1/2 c. chopped green sweet pepper

1/3 c. packed brown sugar

2 tbsp. quick-cooking tapioca

2 tbsp. ketchup

1 tbsp. soy sauce

1/2 tsp. dry mustard

2 c. hot cooked rice

Trim fat from chops. In a large skillet brown chops on both sides in hot oil. Drain off fat. Transfer to a slow cooker/crock pot. If necessary, cut chops to fit in.

In a bowl combine undrained pineapple, sweet pepper, brown sugar, tapioca, ketchup, soy sauce, and dry mustard; pour over chops.

Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2-4 hours. Skim and discard fat from sauce. Serve over hot cooked rice.

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