Slow Cooker Curried Pineapple Pork Chops

slowcooker-curried-pineapple-pork-chops3 (2)

To keep my 8 year-old son busy while we grocery shop, we grab a sale ad as soon as we walk into the store, and it’s his job to inform me of the sales. He’s busy and helpful, and I am informed. Last week, boneless pork loin chops were on sale and he insisted we get them. I have several really good pork chop recipes, but knew I needed to try something new. A slow cooker recipe of course. Because HELLO, it’s hotter than hell in Texas (and most of the country for that matter).

Slow cooker =  no need to turn on a oven or stove and heat up the entire house!

I perused my copy of Slow Cooker Revolution*, always a great place to find unique slow cooker recipes, and zeroed in on a pineapple curry pork chop recipe. YUM!

It turned out great, my son was thrilled, and now I’m sharing it with you!

Slow Cooker Curried Pineapple Pork Chops

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 6 hours, 10 minutes

Yield: 6 Servings

Serving Size: 1 Pork Chop and 1/6 of Sauce

Slow Cooker Curried Pineapple Pork Chops


1 (20-ounce) can pineapple chunks in juice (not syrup) (I used fresh pineapple that I chopped in a food processor)
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons curry powder (or less if you prefer)
1/8 teaspoon ground ginger (I used fresh)
1/2 teaspoon red pepper flakes (less if you're not crazy about spicy)
6 (7-ish ounce) boneless pork loin chops, trimmed of visible fat
salt and pepper to taste
1 tablespoon water
2 teaspoons cornstarch
2 scallions, sliced thin

Step by Step

  1. Stir pineapple with juice, sugar, vinegar, soy sauce, curry powder, dinger, and red pepper flakes into slow cooker. Season pork chops with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 8 hours on low or 3 to 5 hours on high. (Adjust time according to how your personal slow cooker heats. Mine runs hot, so I always reduce the time, especially on high).
  2. Remove the chops to a serving platter, cover and let rest for 10 minutes. Let liquid in slow cooker sit for 5 minutes, and then skim fat off the surface using a large spoon.
  3. Whisk water and cornstarch together in small bowl. Stir into slow cooker, cover, and cook on high for 5-10 minutes, or until sauce is thick. You can also remove the liquid to a small sauce pan and add the cornstarch mixture, but why get another pan dirty?!
  4. Stir in scallions, season with salt and pepper to taste (although you probably won't need to).
  5. Serve chops with brown rice and sauce equally divided among the plates.


WWPP 8, Calories 352, Total Fat 7.2g, Saturated Fat 2.4g, Cholesterol 145mg, Sodium 263mg, Total Carbohydrates 17.2g, Dietary Fiber 1.7g, Sugars 12.6g, Protein 52.8g, Vitamin C 77%, Iron 16%


*Affiliate link. If you click and buy, we’ll make a little extra grocery money ;)


  • Serve this over your favorite grain or alongside roasted potatoes.
  • If you opt to use fresh ginger, freeze the remaining bit, peel on, tightly sealed in the freezer. It’ll last till the next time you have a recipe that needs ginger!

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