6 ounces pineapple juice
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons rice wine vinegar
4 thick-cut pork chops (1-inch thick)
1 red bell pepper
1 cup pineapple chunks (canned and drained, not fresh)
2 tablespoons cornstarch
2 tablespoons water
Salt & pepper to taste
Green onions thinly sliced (for garnish)
In a medium mixing bowl, whisk together the...
Cut pork chop into 1-inch pieces.
Remove stem and seeds from bell pepper and then cut into 1-inch pieces.
Place pork chops, bell pepper, and pineapple in a 6-quart slow cooker.
Pour sauce over the top and stir to coat everything.
Place lid on slow cooker and cook for 6 hours on LOW heat or 3 hours on HIGH heat. (The internal temperature of your pork should be 160 degrees F.)
Mix together cornstarch and water to create a slurry. Pour into slow cooker and stir into sauce.
Recover slow cooker and cook on HIGH heat for 30 minutes to let the sauce thicken.
While sauce thickens, cook [X???] cups white rice.
Season sweet and sour pork with salt and pepper to taste. Serve warm with cooked rice and garnish with green onion, if desired.