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Pineapple Pork Chops by Rachel Rappaport with B.E. Horton, MS, RD

Serve these sweet and hot chops with rice.

INGREDIENTS | SERVES 2

  • 1 small onion, sliced
  • 3 ¼″-thick fresh pineapple slices
  • ½ pound thick-cut boneless pork chops
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger, grated
  • 3 Thai bird peppers, minced

  1. Place the onion slices on bottom of a 1½- to 2-quart slow cooker. Top with a pineapple slice. Center 1 pork chop over the pineapple slice. Top with a second pineapple slice. Center the second pork chop over the pineapple. Top with the last pineapple slice.

  2. Add the soy sauce, ginger, and peppers. Cook on low for 8–10 hours.

PER SERVING Calories: 300 | Fat: 10g | Sodium: 1,080mg | Carbohydrates: 17g | Fiber: 2g | Protein: 37g

Substitution Suggestion

If you can't find Thai bird peppers or if you want a dish with less heat, substitute 1 jalapeño. Habanero peppers or Scotch bonnet peppers are quite hot and fruity tasting and would also make good substitutions. A tablespoon of hot sauce could be used in a pinch.

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