- 4 thick bone-in pork chops
- 1 can Pineapple chunks in juice
- Soy sauce
- Thai sweet chili sauce
- Garlic powder
- Ground ginger
- Salt and Pepper
- Lemon juice
- A bell pepper (red, yellow, or orange are sweeter than green but green will work)
- French or Catalina Dressing (not pictured)
Coarsely chop the pepper and onion. Put them in the bottom of the Crock Pot. Season the Pork Chops with fresh cracked peper and garlic salt. I do not trim the fat off the pork chops in order to keep the moisture and liquify the fat while cooking.
In a separate bowl mix the juice from the pineapples (keep the chunks), 2 tablespoons of Lemon Juice, 4 tablespoons of soy sauce, 4 tablespoons of Thai Sweet Chili Sauce, several dashes of ginger, several dashes of garlic powder, and salt to your taste. Whisk this all together and pour over the pork chops.
Place the pineapple chunks on top of the meat and drizzle Catalina/French dressing over all. (this is the secret ingredient for the sweet moist taste) Depending on your timing for when you want to eat, set the Crock Pot on Low for 8-10 hours--the meat will be fall apart tender or High for 4-6 hours--meat will still be tender and moist but stays on the bone. Cook brown rice in chicken stock and prepare a salad.
Be sure to reserve the juice with the onion and pepper mixture and place over the top to serve. So good!!