Ingredients
Equipment
Method
- First things first, grab a skillet and heat your olive oil over medium-high heat. Once it’s shimmering, carefully add your pork chops. You’ll want to brown them for about 3 minutes per side. This step isn't about cooking them through, just about getting a beautiful golden crust.
- Next, it's time for the slow cooker! Gently transfer those gorgeous browned pork chops into your slow cooker insert.
- Now, for the magic sauce! In a separate bowl, whisk together the unsweetened pineapple juice, teriyaki sauce, dried crushed rosemary, garlic powder, salt, and ground black pepper. Give it a good stir until everything is well combined.
- Pour this delectable sauce mixture right over the pork chops in the slow cooker. Make sure they’re nicely coated!
- Cover your slow cooker and set it to the Low setting. Let it cook for 4 to 5 hours. The best way to know they're ready is to use an instant-read thermometer – you're looking for an internal temperature of 145 degrees F (63 degrees C) in the center of the pork.
- Once they've reached that perfect temperature, they're ready to be served!
Notes
Want to switch things up or add your own special touch? I love experimenting in the kitchen, and this recipe is wonderfully versatile! If you don't have pineapple juice, apple juice or even a bit of orange juice can work in a pinch, though the flavor profile will be slightly different. Feel free to toss in some chunks of pineapple, bell peppers, or onions during the last hour of cooking for extra flavor and texture. For a little heat, add a pinch of red pepper flakes to the sauce mixture. If you have fresh rosemary, mince about a tablespoon and use it instead of dried. If you prefer a thicker sauce, you can remove the pork chops towards the end of cooking, mix a tablespoon of cornstarch with a tablespoon of water to make a slurry, and stir it into the sauce in the slow cooker. Cook on High for another 15-20 minutes until thickened. A few little tips can make your slow cooker experience even smoother: Don't Overcook: Pork chops can dry out easily. Using a thermometer is key to perfectly cooked, juicy pork every time. Sear First: While you can skip the browning step, I highly recommend it. That initial sear adds a depth of flavor and a better texture that you just can't get otherwise. Prep Ahead: You can easily brown the pork chops and mix the sauce the night before and store them in the refrigerator. Then, just dump everything into the slow cooker in the morning. It makes busy weeknights a breeze! Serving Suggestions: These pork chops are fantastic served over fluffy rice to soak up all that delicious sauce. They also pair wonderfully with roasted vegetables or a simple green salad.