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Slow Cooker Tropical Pork Chops

 Slow Cooker Tropical Pork Chops
Pork and fruit go so nicely together and when you add fresh herbs, you get this fresh, light and bright main dish that everyone loves. —Roxanne Chan, Albany, California
4 ServingsPrep: 15 min. Cook: 3 hours


  • 2 jars (23-1/2 ounces each) mixed tropical fruit, drained and chopped
  • 3/4 cup thawed limeade concentrate
  • 1/4 cup sweet chili sauce
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 4 bone-in pork loin chops (3/4 inch thick and 5 ounces each)
  • 1 green onion, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons finely chopped crystallized ginger, optional
  • 1/2 teaspoon grated lime peel


  • In a 3-qt. slow cooker, combine the first five ingredients. Add pork,
  • arranging chops to sit snugly in fruit mixture. Cook, covered, on
  • low 3-4 hours or until meat is tender (a thermometer inserted in
  • pork should read at least 145°).
  • In a small bowl, mix remaining ingredients. To serve, remove pork
  • chops from slow cooker. Using a slotted spoon, serve fruit over
  • pork. Sprinkle with herb mixture. Yield: 4 servings.

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Slow Cooker Tropical Pork Chops (continued)

Editor's Note: To toast nuts, place in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutritional Facts: 1 serving (calculated without crystallized ginger) equals 572 calories, 13 g fat (4 g saturated fat), 69 mg cholesterol, 326 mg sodium, 91 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.