TITLE: HAWAIIN PORK CHOPS
CATEGORY: PROTEINS

• 1-2 CANS PINEAPPLE CHUNKS WITH HEAVY SYRUP (SAVE BACK 2 SHOT GLASSES FULL OF SYRUP)
• DARK BROWN SUGAR -- 3/4 CUP
• GREEN PEPPER & RED PEPPER (CHOPPED)
• BUTTERFILED PROK CHOPS
• MARINATE WITH WHITE WORCHIESTCHER, GARLIC SALT, PEPPER AND LET MARINADE AS LONG AS POSSIBLE
• TAKE HEAPING TABLESPOON OF CORN STARCH TO SHOT GLASSES AND MAKE RUE
• COMBINE PEPPERS AND PINEAPPLE CAN IN SAUCE PAN AND ADD BROWN SUGAR. BRING TO BOIL AND THEN LOWER TO SIMMER.
• ADD CORNSTARCH RUE TO PEPPER/PINEPPLE
• SIMMER 20 MINUTES
• COOK PORK CHOPS ON 375 (AT LEAST) GRILL FOR 15-20 MINUTES, CUT THROUGH MIDDLE TO CHECK TEMP
• SLOW COOKER VERSION
• 1 MEDIUM ONION
• 1 LARGE CLOVE GARLIC
• 1/2 CUP FLOUR
• 1 TBLS OLIVE OIL
• SALT AND PEPPER
• 1 & 1/4 CUP RICE
• 2 TBLS PARSLEY
• 1 & 3/4 CUP CHICKEN BROTH
• TOSS PORK CHOP IN FLOUR AND THEN PUT LARGE POT ON MEDIUM HEAT, BROWN CHOPS IN OIL
• SALT AND PEPPER, ADD CHOPPED ONION AND GARLIC, CONTINUE COOKING
• PLACE RICE, SPRINKLE PARSLEY, THEN ADD POT CONTENTS IN CROCK POT
• POUR CHICKEN BROTH IN PAN TO DEGLAZE, POUR OVER RICE
• COOK ON LOW FOR 6-8 HOURS.