Ingredients
3 tablespoons all-purpose flour1-1/2 teaspoons dried oregano3/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper6 boneless pork loin chops (5 ounces each)1 tablespoon olive oil1 can (20 ounces) unsweetened pineapple chunks3/4 cup unsweetened pineapple juice1/4 cup water2 tablespoons brown sugar2 tablespoons dried minced onion2 tablespoons tomato paste1/4 cup raisins
Preparation
Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker.
Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins.
Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.
