Mix flour, oregano, salt, pepper and garlic powder together. Rub on both sides of chops until well covered- use all. In a skillet, heat oil over medium-high heat. Brown chops and transfer to slow cooker.
Drain juice from pineapple chunks into medium bowl. Refrigerate pineapple chunks. Mix pineapple juices, water, brown sugar, onion and tomato paste in bowl. Stir until blended and pour over chops.
Cover and cook on high for 3-3 1/2 hours or on low 6-7 hours. Skim off fat from liquid. Add pineapple chunks and cook on high for an additional 10 minutes.
Notes- If running low on time, meat does not have to be browned.
Serving
Suggestions
Best served over rice or mashed potatoes.
Originally Submitted
5/3/2013
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You can add this Fruited Caribbean Pork Chops in the Slow Cooker recipe to your own private DesktopCookbook.