Slow Cooker Pineapple Soy Chops
A delicious slow cooker recipe featuring tender pork chops cooked with sweet pineapple and a savory soy sauce, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 2-2.5 pounds Boneless chops (or your favorite lean cut “chops” style) About 4–6 pieces
- 1 can Canned pineapple slices in juice Juice reserved, not syrup
- 1/2 cup Low-sodium soy sauce or tamari For gluten-free alternative
- 3 cloves Garlic, minced Fresh or jarred
- 1 tablespoon Fresh ginger, grated Or 1/2 the amount of dried ginger if that's what you have
- 2 tablespoons Brown sugar or coconut sugar As a sweetener
- 1 tablespoon Rice vinegar or apple cider vinegar
- 1 tablespoon Sesame oil Optional but recommended for flavor
- 1 teaspoon Red pepper flakes Optional for gentle heat
- 1 tablespoon Cornstarch To thicken the sauce at the end, totally optional
- 2 stalks Green onions, sliced For garnish
- 1 tablespoon Sesame seeds For garnish
- Salt and pepper To taste
Instructions
Preparation
- In a bowl or large measuring cup, whisk together the reserved pineapple juice, soy sauce, garlic, ginger, brown sugar, vinegar, and sesame oil if using. Taste and adjust seasoning as needed.
- Lightly spray the slow cooker insert if desired. Lay the chops in a single layer on the bottom and sprinkle salt and pepper over them.
- Layer the pineapple slices on top of the chops and pour the sauce mixture all over the top.
Cooking
- Set your slow cooker on LOW for about 6–7 hours or HIGH for 3–4 hours.
- If needed, add a bit of water or extra pineapple juice during cooking.
- For thicker sauce, ladle out a cup of cooking liquid, combine with cornstarch in a saucepan, and simmer until thickened. Return to the crock and stir.
Serving
- Serve over rice and garnish with green onions and sesame seeds. Enjoy your meal!
- Leftovers can be reheated or used as a filling in lettuce cups or fried rice.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. For meal prep, you can assemble everything in a zip-top bag the night before and cook in the morning.