Polynesian Pork Chops
You can substitute pork steaks for the pork chops. (Because pork steaks tend to have more marbling, there's actually less chance of pork steaks being dry when prepared this way.)
INGREDIENTS | SERVES 6
- Nonstick spray
- 6 (6-ounce) boneless pork chops
- 1 green bell pepper, seeded and diced
- 1 large onion, peeled and diced
- 2 cups converted rice
- 1 teaspoon sea salt
- 1 (20-ounce) can crushed pineapple
- 1 cup honey-mustard barbecue sauce
- 3 cups water
- Freshly ground black pepper, to taste
- Optional: Dry-roasted macadamia nuts, chopped
Treat the slow cooker with nonstick spray. Trim and discard any fat from the pork chops and then cut them into bite-sized pieces.
Arrange half of the pork over the bottom of the slow cooker. Top with the bell pepper, onion, and rice. Sprinkle the salt and place the remaining pork over the rice.
Add the entire can of pineapple, barbecue sauce, water, and black pepper to a bowl or measuring cup; stir to mix and then pour into the slow cooker.
Cover and cook on low for 8 hours or until the pork is cooked through and the rice is tender.
Stir the mixture in the slow cooker to fluff the rice. Taste for seasoning and add additional salt, barbecue sauce, and pepper if needed. Top each serving with chopped macadamia nuts if desired.