Pour the remaining barbecue sauce mixture and reserved pineapple juice over the pork chops. Top with pork chops and remaining sauce. Cook these pineapple pork chops in the slow cooker on the grill or broil them. Rub the pork roast on all sides with salt and pepper and place in a slow cooker. Pour half into a greased 3 qt.

They can be fresh thawed or frozen. Halfway through cooking add green onions and peppers. Top with pork chops. Combine remaining ingredients and pour over pork chops. Pour in the pineapple chunks and juice and sprinkle in the cranberries.

Serve the pork chops with rice or baked potatoes for a tasty everyday dinner. Step 2 cover and cook 7 hours on low. Cook on low for 30 more minutes or until done. 6 h 5 m place pork chops in slow cooker. Arrange chops in bottom of crock pot.

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Combine pineapple through cornstarch. Place pork chops in the slow cooker along with the pineapple slices. Place pork chops in crock pot and cook on low for 3 1 2 hours covered. Season pork chops with some salt and place in the slow cooker or crockpot. Cover and cook on low for 4 5 hours or until meat is tender.

Cover with a lid and cook on low for 4 to 5 hours or on high for 2 5 to 3 hours or until done. Combine remaining ingredients except green onions and pepper strips. Pour half of the barbecue sauce mixture in the bottom of a 6 quart crock pot. Cover and cook on low for 6 to 8 hours. Cook on low setting for 6 hours until internal temperature of pork has reached 145 degrees f 63 degrees c.

Pour the remaining sauce over the top. Dry pork gravy mix lipton onion soup mix 2 cans cream of chicken soup 2 cups chicken stock broth not pictured boneless pork chops also not pictured i dump it all in the crock pot and give it a gentle little stir with a whisk. Cover and cook on high for 3 4 hours or on low 6 hours. In a small bowl combine the pineapple barbecue sauce onion and chili sauce. Then i gently place the boneless pork chops into the mixture.

Pour teriyaki sauce over pork chops then top with pineapple tidbits. Pour teriyaki sauce over pork chops then top with pineapple tidbits. Pour the remaining sauce over the top. Cover with a lid and cook on low for 4 to 5 hours or on high for 2 5 to 3 hours or until done. Combine pineapple through cornstarch.

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Then i gently place the boneless pork chops into the mixture. Serve the pork chops with rice or baked potatoes for a tasty everyday dinner. They can be fresh thawed or frozen. Pour the remaining barbecue sauce mixture and reserved pineapple juice over the pork chops.