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Hawaiian Pork Chops

6 lean boneless pork chops or cutlets
1 tablespoon prepared mustard
2 tablespoons white wine vinegar
1 tablespoon hoisin sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 8 oz. can pineapple chunks in juice
2 tablespoons cornstarch
2 tablespoons water
1 papaya -- peeled, seeded, and sliced
Toasted coconut and/or chopped macadamia nuts


Place chops in slow cooker. In a small bowl, combine mustard, vinegar, hoisin sauce, salt, and pepper. Drain juice from pineapple and add juice to mustard mixture; reserve pineapple chunks. Pour sauce over chops in cooker. Cover and cook on Low 5 to 6 hours or until meat is tender. Remove chops and keep warm. Turn control to High. Dissolve cornstarch in water in small bowl; stir cornstarch mixture into juices in cooker. Cover and cook on High 10 to 15 minutes. Stir in pineapple chunks and papaya. Serve chops accompanied by sauce and let each diner add coconut or macadamias as desired.


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