Dust off your slow cooker, put some Harry Belafonte on the stereo and enjoy a taste of the Caribbean with ths Calypso-inspired pork chop recipe.

I’m determined to use my slow cooker more often!  This was one New Year’s resolution I plan to stick to.  I gave up diets and exercising YEARS ago–this one at least is doable.

Check out that yummy sauce

I buy a lot of pork chops because I like them.  Often there are specials where you can get “assorted” chops–which are the whole loin–for about $1 per pound, so I stock up. Unfortunately, some bags I repack with my Foodsaver get lost in the bottom of the freezer.  And yes, sometimes the vacuum seal pops.  I found a couple of popped seals the other day when I was picking through the freezer.  No, not really freezer burned, but it was going to start.  Who HASN’T this happened to???

Slow Cooker Calypso Pork Chops

So I figured I’d do something with a highly flavored sauce just in case those couple of chops got that funky “freezer-burn taste” and it would be hidden.

Dig In

The result was quite delicious here, and if there was any freezer burn funkiness, I sure didn’t taste it.

I give a range for the red pepper flakes.  The 1/2 tsp will give you a nice zip of heat.  If you’d like it a little milder, then use the 1/4 tsp where you just get a flavor.


Slow Cooker Calypso Pork Chops

• 6 meaty bone-in pork chops
• 1/2 cup water
• 1 can (20 oz) pineapple chunks 
• 1/4 cup brown sugar
• 1 tbs soy sauce
• 1 tbs cider vinegar
• 2 tsp curry powder
• 1/2 tsp ground ginger
• 1/4-1/2 tsp red pepper flakes
• 1/2 cup water
• 2 tbs cornstarch
• oil for browning
• 2 green onions, sliced

Heat a heavy skillet over medium-high heat.  Add oil.  Brown pork chops well on all sides.  Remove pork chops from pan. Add the 1/2 cup water and scrape up all the burny bits in the pan (deglaze).  Reserve liquid and drippings.


In a medium bowl, mix entire contents of pineapple can (juice + pineapple chunks), the reserved liquid from the pork chop pan, the brown sugar, soy sauce, vinegar, curry powder, ground ginger and pepper flakes. Mix well and pour into the crock of a 5-7 quart slow cooker.


Place pork chops on top of sauce.  Cook on LOW for 6-8 hours or until pork chops are tender.


Remove pork chops to serving plate and cover with foil to keep warm, preferably in a warm oven.


Mix the cornstarch and 1/2 cup water.  Add to juice in slow cooker, stirring while adding; stir well.  Cover slow cooker and cook sauce for 15 minutes.


Ladle sauce over pork chops.  Top with sliced green onion.


Makes 6 servings.

Slow Cooker Calypso Pork Chops

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