Recipes / Dinner

Slow Cooker Curried Pork Chops - Dump and Go Dinner

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Slow Cooker Curried Pork Chops - Dump and Go Dinner

Heather
The Cook
6 Servings
13 Ingredients
2 Comments

These pork chops are slow cooked in a delicious warm curry sauce. Perfect for busy, cool fall nights!

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6 Servings
13 Ingredients
2 Comments

Ingredients

  • 20 ounces drain Chunks Pineapple, Canned
  • ¼ cups Brown Sugar
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Soy Sauce, Low Sodium
  • 2 teaspoons Curry Powder
  • ⅛ teaspoons Ginger, Ground
  • ½ teaspoons Red Pepper Flakes
  • 1 ½ pounds Pork Chops, Boneless
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
Serving Day Ingredients
  • 1 tablespoon Water
  • 2 teaspoons Cornstarch
  • ½ cups slice Green Onion (Scallion)

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium bowl, mix pineapple and juice with brown sugar, vinegar, soy sauce, curry powder, ginger and red pepper.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place pork chops in slow cooker. Sprinkle with salt and pepper.
  2. In medium bowl, mix pineapple and juice with brown sugar, soy sauce, curry powder, ginger and red pepper.
  3. Pour mixture over pork chops in slow cooker.
  4. Cook on LOW for 6-8 hours.
  5. Remove chops from slow cooker.
  6. In a small bowl, whisk together water and cornstarch.
  7. Add to slow cooker, turning on HIGH and cook for 5-10 minutes or until sauce is thick.
  8. Stir in green onion, serve sauce over pork.

Categories

shellfish-free, fish-free, diet, traditional, fall, winter, spring, summer, nut-free, egg-free, dairy-free, slow-cooker, low-sodium, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12

Categories

shellfish-free, fish-free, diet, traditional, fall, winter, spring, summer, nut-free, egg-free, dairy-free, slow-cooker, low-sodium, wwfreestyle, wwfreestyle11-12, wwfreestyle11-12

2 Comments

Join the discussion

  1. My family loves curry so I tried this last night pretty much according to the recipe. I did put in a touch more curry (a tablespoon rather than two teaspoons) and I doubled the ginger. Still, the reaction I got was that my boys liked it but said it needed more flavor. I think next time I will bump up the curry more. Also, thickening it did not go according to the recipe. I ended up putting in the corn starch/water mixture a second time and then finally pouring the mix into a sauce pan to boil it in order to try and get it to thicken up. That worked, more or less. I may try it with flour next time.

    Reply

    1. Hi Hal, I would recommend you try increasing your salt, instead of your curry. Those two spices love each other, so an increase to maybe 1/2-1 tsp of salt could enhance the curry flavors considerably. Also, depending on the temp of each individual slow cooker it could take a bit longer to cook the cornstarch and thicken. Try a few more minutes on high or several more minutes on low to achieve the desired thickness.

      Reply