The first couple of weeks of having the kids back in school were an exercise in military-grade logistics.
As always, one thing that makes hectic days more streamlined is my slow cooker.
Dinner tastes like you spent hours working on it, and you did but just not in an active kind of way.
The original recipe for this dish called for homemade barbecue sauce. Yum, I love homemade anything and encourage you to do so when possible.
But Wednesday nights? When you’ve gotten the high schooler to cross country practice by 6:30 am and the middle schooler to theater practice by 7:30 am and worked a full day yourself before you all go to church in the evening? Nah, use a Brookshire’s bottled barbecue sauce!
When you’re at Brookshire’s this week, grab a family pack when you’re picking up your barbecue sauce. Get the meal in the slow cooker to be ready for a hearty family meal in the evening.
Slow Cooker Pineapple Pork Chops
6 (about 5 oz each) boneless pork chops
salt and freshly ground black pepper, to taste
1/2 tsp red pepper
1 cup barbecue sauce
1 yellow onion, diced
1 (8 oz) can pineapple chunks, plus 1/3 cup pineapple juice
Rub the pork chops with salt and pepper, to taste; set aside. In a large bowl, combine barbecue sauce, red pepper, diced onion and pineapple chunks; mix until combined.
Place about 1 cup of sauce in the crockery of the slow cooker. Place pork chops on top of sauce. Pour remaining sauce and reserved pineapple juice over pork chops.
Cover with the lid. Cook on low for 5 hours or high for 2 1/2 to 3 hours or until cooked through.
Nutritional Information: Calories Per Serving: 292, Calories from Fat: 47, Fat: 5 g (2 g Saturated Fat), Cholesterol: 103 mg, Sodium: 548 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 15 g, Protein; 45 g.
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