Slow Cooker Pineapple Glazed Pork Chops

Prep Time: 10 minutes
Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
Servings: 4

Ingredients

4 boneless pork chops, about 1 inch thick

1 can (20 oz) pineapple chunks in juice, drained, reserving 1/2 cup juice

1/3 cup brown sugar

1/4 cup ketchup

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon ground ginger

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon cornstarch

2 tablespoons cold water

Optional: 1/2 teaspoon red pepper flakes for a spicy-sweet glaze

Instructions

1. Pat the pork chops dry with paper towels. Season both sides lightly with salt, black pepper, and smoked paprika.
2. Place the pineapple chunks in the bottom of the slow cooker.
3. Arrange the pork chops over the pineapple.
4. In a bowl, whisk together the reserved pineapple juice, brown sugar, ketchup, soy sauce, apple cider vinegar, garlic, Dijon mustard, ginger, and remaining smoked paprika.
5. Pour the pineapple glaze evenly over the pork chops.
6. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the pork is tender and reaches a safe internal temperature of 145°F (63°C).
7. Carefully remove the pork chops and pineapple from the slow cooker and place them on a serving plate.
8. Pour the cooking liquid into a small saucepan. Bring it to a gentle simmer.
9. Mix the cornstarch with 2 tablespoons cold water until completely smooth.
10. Slowly whisk the cornstarch mixture into the simmering sauce. Cook for 1–2 minutes, stirring constantly, until the sauce thickens into a glossy glaze.
11. Spoon the pineapple glaze generously over the pork chops.
12. Garnish with extra pineapple pieces and fresh parsley or green onions if desired.
13. Serve hot with rice, mashed potatoes, roasted vegetables, or steamed green beans.

Tips

Choose pork chops that are about 1 inch thick so they are less likely to dry out during slow cooking.

Do not overcook the pork. Once it reaches 145°F (63°C), it is safe to eat and should be removed from the heat.

For extra caramelized flavor, quickly sear the pork chops in a hot skillet for 2–3 minutes per side before placing them in the slow cooker.

Fresh pineapple can be used instead of canned, but canned pineapple provides convenient juice for the glaze.

For a stronger pineapple flavor, add a little extra pineapple juice to the sauce.

For a spicy version, add red pepper flakes or a small amount of sriracha.

For a thicker glaze, simmer the cooking liquid for a few extra minutes after adding the cornstarch slurry.

Nutrition Information

Approximate per serving, depending on the exact pork chops and amount of glaze consumed:

Calories: 400–450 kcal
Protein: 35–40 g
Carbohydrates: 35–40 g
Fat: 12–16 g
Fiber: 1–2 g
Sugar: 28–32 g
Sodium: 800–1,000 mg

Allergen Information

Contains: Soy.

Gluten-Free: Not necessarily, because regular soy sauce may contain wheat. Use certified gluten-free tamari or gluten-free soy sauce.

Dairy-Free: Yes.

Egg-Free: Yes.

Nut-Free: Yes, assuming all packaged ingredients are free from nut cross-contact.

Peanut-Free: Yes, assuming packaged ingredients are peanut-free.

Q&A

Q: Can I use bone-in pork chops?

A: Yes. Bone-in chops can be used, but cooking time may vary depending on their thickness.

Q: Can I use fresh pineapple?

A: Yes. Use approximately 2 cups of fresh pineapple chunks and about 1/2 cup pineapple juice or water for the sauce.

Q: Can I make this recipe without brown sugar?

A: Yes. You can use honey, maple syrup, or a suitable sugar-free sweetener. The flavor and consistency will change slightly.

Q: Can I make it sugar-free?

A: Yes. Use pineapple packed in its own juice rather than syrup and replace the brown sugar with a suitable granulated or brown-style sugar-free sweetener.

Q: Why is my sauce watery?

A: Slow cookers produce moisture during cooking. Simmering the liquid separately and adding the cornstarch slurry will create a thicker, glossy glaze.

Q: Can I add vegetables?

A: Yes. Bell peppers, carrots, onions, and green beans pair particularly well with the pineapple glaze.

Q: Can I prepare this ahead of time?

A: Yes. The sauce can be mixed ahead of time, and the pork and pineapple can be refrigerated until you’re ready to cook.

Q: How should I store leftovers?

A: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly before serving.

Q: What should I serve with pineapple glazed pork chops?

A: Steamed rice is especially good because it absorbs the sweet and savory pineapple glaze. Coconut rice, mashed potatoes, green beans, roasted vegetables, and a simple salad are also excellent options.