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Ingredientes
- 6 x lean boneless pork chops or possibly cutlets
- 1 Tbsp. prepared mustard
- 2 Tbsp. white wine vinegar
- 1 Tbsp. hoisin sauce
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 x 8 ounce. can pineapple chunks in juice
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 1 x papaya peeled, seeded, and sliced Toasted coconut and/or possibly minced macadamia nuts
Direcciones
- Place chops in slow cooker. In a small bowl, combine mustard, vinegar, hoisin sauce, salt, and pepper. Drain juice from pineapple and add in juice to mustard mix; reserve pineapple chunks. Pour sauce over chops in cooker. Cover and cook on Low 5 to 6 hrs or possibly till meat is tender. Remove chops and keep hot. Turn control to High. Dissolve cornstarch in water in small bowl; stir cornstarch mix into juices in cooker. Cover and cook on High 10 to 15 min. Stir in pineapple chunks and papaya. Serve chops accompanied by sauce and let each diner add in coconut or possibly macadamias as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 43 | 25% |
| Total Fat 4.74g | 6% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 298mg | 12% |
| Potassium 429mg | 12% |
| Total Carbs 15.67g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.91g | 7% |
| Protein 15.53g | 25% |
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