I made this a few weeks ago and froze it. I now have it thawing for dinner one night coming up. I plan to serve it with either rice or noodles and chow mein noodles. It smelled great the afternoon I had it in the crockpot and I promise to stop back and comment after we've tried it.
1 large onion, cut into 1 inch cubes
1 large carrot, peeled and diced
2 stalks celery, cut into 1/2 inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 jar whole mushrooms, drained
1 C. canned diced pineapple in juice, drain juice and reserve
2 1/2lbs. large boneless pork chops or cubed pork loin
1 C. reserved pineapple juice, from can
2 tbsp. sherry wine
2 tbsp. apple cider vinegar
2 tbsp. low sodium soy sauce
1 tsp. cornstarch
2 tbsp. brown sugar
1/4 tsp. ground white pepper
1/4 tsp. minced fresh ginger root
1/4 tsp. mustard powder
1/4 tsp. minced garlic
1 pinch salt and ground black pepper to taste
2 dashes hot pepper sauce or to taste
1 6oz. can tomato paste
Place the onions in the bottom of a slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a skillet first.
In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce, and tomato paste. Pour this over pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
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