Slow Cooker Sweet and Sour Pork Chops

Tender pork chops slow-cooked in a tangy, sweet-and-savory sauce with pineapple, colorful bell peppers, and onions. Serve over steamed rice or mashed potatoes for a satisfying meal.

Ingredients

For the Pork Chops

• 4–6 boneless or bone-in pork chops (about 2 lbs / 900 g)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tbsp vegetable oil (optional, for browning)

For the Sweet & Sour Sauce

• 1 cup (240 ml) pineapple juice
• ½ cup (120 ml) ketchup
• ⅓ cup (80 ml) brown sugar
• ¼ cup (60 ml) apple cider vinegar
• 2 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)

Vegetables

• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 medium onion, cut into wedges
• 1 cup pineapple chunks (fresh or canned, drained)

To Thicken the Sauce

• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

Step 1: Prepare the Pork

1. Season the pork chops with salt, pepper, and garlic powder.
2. For extra flavor, brown the pork chops in a skillet with the oil for 2–3 minutes per side (optional).

Step 2: Assemble the Slow Cooker

1. Place the onion and bell peppers in the bottom of the slow cooker.
2. Arrange the pork chops on top.
3. Scatter the pineapple chunks over the pork.

Step 3: Make the Sauce

Whisk together:

• Pineapple juice
• Ketchup
• Brown sugar
• Apple cider vinegar
• Soy sauce
• Garlic
• Ginger (if using)

Pour the sauce over the pork chops and vegetables.

Step 4: Slow Cook

• Low: 6–7 hours
• High: 3–4 hours

The pork is done when it reaches an internal temperature of 145°F (63°C) and is tender.

Step 5: Thicken the Sauce

1. Remove the pork chops to a serving platter.
2. Mix the cornstarch and cold water until smooth.
3. Stir the slurry into the sauce in the slow cooker.
4. Cook on High for 10–15 minutes, until the sauce thickens.
5. Return the pork chops to the slow cooker and coat them with the sauce.

Serving Suggestions

• Steamed white or brown rice
• Mashed potatoes
• Egg noodles
• Steamed broccoli or green beans

Tips

• Bone-in pork chops stay juicier during slow cooking.
• Add sliced carrots or snap peas for extra vegetables.
• For a spicier version, add ½ teaspoon red pepper flakes or a dash of hot sauce.
• Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.

Serves

4–6 people

Approximate nutrition (per serving, based on 6 servings):

• Calories: ~390
• Protein: 31 g
• Carbohydrates: 25 g
• Fat: 18 g
• Fiber: 2 g