Crock Pot Mexican-Style Pork Chops With Pineapple Recipe

ingredients

4 pork loin chops (6 ounce size, bone-in), trimmed of excess fat
2 tablespoons corn oil
1 pound canned pineapple cubes in fruit juice
1 red bell pepper, seeded, finely chopped
2 fresh jalapeno pepper, seeded, finely chopped
1 onion, finely chopped
1 tablespoon chopped fresh cilantro
1/2 cup hot chicken stock
salt and pepper
fresh cilantro sprigs, to garnish

directions

Season the chops with salt and pepper. Heat the oil in a large, heavy skillet. Add the chops and cook over medium heat for 2-3 minutes each side until lightly browned. Transfer them to the slow cooker.

Drain the pineapple, reserving the juice, and set aside. Add the bell pepper, chilies, and onion to the skillet and cook, stirring occasionally, for 5 minutes until the onion is softened.

Transfer the mixture to the slow cooker and add the cilantro and stock, together with 1/2 cup of the reserved pineapple juice. Cover and cook on low for 6 hours until the chops are tender.

Add the reserved pineapple to the slow cooker, recover, and cook on high for 15 minutes. Serve immediately, garnished with fresh cilantro sprigs.

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