Slow Cooker Curried Pork Chops

Let's Cook

Ingredients

6 servings
  • 20 ounces 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
  • 2 ½ pounds Pork Chops, Boneless
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 tablespoon Water (serving day)
  • 2 teaspoons Cornstarch (serving day)
  • ½ cups slice Green Onion (Scallion) (serving day)

Freezer Containers

  • 2 Gallon Freezer Bags

Directions

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

Freezing Directions

In a medium bowl, mix pineapple and juice with brown sugar, vinegar, soy sauce, curry powder, ginger and red pepper. Place pork chops in gallon freezer bag. Pour pineapple mixture on top. Label and freeze.

Serving Day Directions

Place contents of bag into slow cooker. Cook on LOW for 6-8 hours. Remove chops from slow cooker. In a small bowl, whisk together water and cornstarch. Add to slow cooker, turn to HIGH for 5-10 minutes until sauce is thick. Stir in green onions, serve sauce over pork chops.

Nutritional Information

1 serving = 1 pork chop and 1/6 of sauce Calories 352
  • Fat 7.2g
  • Carbs 17.2g
  • Protein 52g
  • WW Plus Points 8

About This Recipe

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

Meet The Cook

Heather enjoys being a “home chef” and loves to cook for her family.  As a rule, her family eats dinner together every night.  Freezer cooking gives her a little more free time to read, shop, and sew cute clothes for little girls.

Published:

OAMM Cook Heather

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