I never liked pork chops as a kid, and have avoided them since! So it’s about time I tried them again, and I’m sure given my new found tastes I’ll be fine with them.

Flicking through my Slow Cooker Revolution book I came across a recipe for Aloha Pork Chops, which is a spicy Hawaiian recipe with pineapple, which all sounds good to me, so I’ve decided to do them as a midweek meal, setting them to cook before going to work.

Unlike a lot of slow cooker recipes it’s just doing the meat, not a one-pot meal, so it’s pretty much just pork chops, pineapple & spices! Spices and pineapple go in first.

These get mixed together. Then the pork chops get seasoned and added.

At this point I was worried about the lack of liquid, with itonly just covering the pork chops. It’s going to be cooking for a long time, and I don’t want any more sticking incidents! So I added some extra cider vinegar, some Worcestershire sauce, and 1/2 a cup of water.

This looked much better so I set to cook for 6 hours on low, and it would stand for another 6 hours on warm before we got home and ate.

I was glad to find lots of liquid when I got home, and nothing had stuck! With that worry out of the way I noticed how nice it smelled, all pineappley and spicy! Mmm…

The strange colour in the picture is the camera flash reflecting on the sheen of oil on top of the stock.

Before serving the chops come out and go into foil to keep warm.

Meanwhile the stock has the oil skimmed off the top then is thickened in a pan on the hob using cornflour.

The chops are then topped with sauce then garnished with spring onions, and served with sweet potato wedges and runner beans.

So guess what? I do indeed like pork chops! Especially in this thick, sticky, sweet and spicy sauce!

• 2 pork chops, seasoned
• 1 can pineapple in juices
• 1/4 cup packed dark brown sugar
• 2 tsp curry powder
• 1 tsp ginger
• 1 tsp chili flakes
• 2 tbsp cider vinegar
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1/2 cup water
• 1 tbsp cornflour (cornstarch)
• Chopped spring onions (scallions)

Put pineapple & spices in slow cooker & mix, add chops, cook on low for 6 hours (then I left to warm for another 6).

Remove chops and store in foil to keep warm, transfer stock to pan on the hob, skim off oil, mix cornflour with water then add to stock and cook to thicken, 10 minutes or so.

Serve chops, top with sauce, garnish with chopped spring onion.

Serve with sweet potato wedges and runner beans.