Slow cooker pork chops

I have a standard recipe for pork chops. Salt and let sit at room temperature, bake in the oven, finish on the stove. This is a great method for thick-cut pork chops. But for the thinner pork chops I found in my CSA share, I decided to try something a little different. 

I found a recipe for pork chops in my slow cooker cookbook. Two thin pork chops looked a bit silly in my giant slow cooker, but this recipe was so easy that I wasn't really bothered. I served these pork chops with mashed sweet potatoes (to catch the sauce that develops) and sautéed greens.

Pineapple pork chops
Adapted from Slow Cooker Revolution

Ingredients
1/2 a package of frozen pineapple chunks*
1 tablespoon of apple cider vinegar
1 tablespoon soy sauce or tamari
2 teaspoons curry powder
1 teaspoon ground ginger
Pinch of red pepper flakes
2 bone-in thin cut pork chops

Method
1. Stir together the pineapple, vinegar, soy sauce, and spices in the bowl of your slow cooker.

2. Pat the pork chops dry with a paper towel. Cut a few slits into the fatty side of the pork chop (this is supposed to prevent the chops from curling while they cook) and season with salt and pepper.

3. Add the pork chops to the pineapple mixture. Cook for about 7 hours on low or 4 hours on high.

*The actual recipe calls for one can of pineapple chunks. Apparently Trader Joe's no longer carries canned pineapple. I used a bag of their frozen pineapple instead; no need to defrost before using!