I have a confession to make: I’m really not that good of a cook.
Every week, I get the Shrinking Kitchen’s weekly meal plan, complete with shopping list. A few times, I’ve taken this shopping list to the grocery store and purchased everything on it, following the meal plan each day.
This week, I decided to make a recipe that I saw on the website a couple of weeks ago. As soon as it popped in my inbox, it caught my interest and I hope that it caught your interest too, with the title of this post.
This recipe was very different from what we usually make and I didn’t know what to expect. But, WOW. It was absolutely delicious and so easy!
Slow Cooker Curried Pineapple Porkchops
Adapted from Shrinking Kitchen
1 (20-ounce) can pineapple chunks in juice (not syrup)
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons curry powder
1/8 teaspoon ground ginger (I used fresh)
1/2 teaspoon red pepper flakes (I didn’t use any, hubby hates spicy things)
3 boneless center cut pork loin chops (recipe calls for 6… whoops)
salt and pepper to taste
1 tablespoon water
2 teaspoons cornstarch
2 scallions, sliced (I used like 10… I love scallions…)
1. Stir pineapple with juice, sugar, vinegar, soy sauce, curry powder, and ginger together in slow cooker.
2. Season pork chops with salt and pepper and place in slow cooker. Cover and cook until pork is tender, 6-8 hours on low or 3-5 hours on high.
3. 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.
4. 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. Add scallions and stir.
5. Enjoy! I served with brown rice and corn.
What are some of your favorite nontraditional recipes?