Thoughtless Thursday: Hawaiian Pork Chops

I’ve been on a latin kick this week due to an influx of fabulous latin flavor ingredients.   In particular I had some chayote squash I had no idea what to do with.  So in that vein I sort of threw together this Mexicanish themed lasagna.  Well that was a huge disaster.  So my plan B was these Hawaiian Pork Chops.  They’re easy, tender, and very low fat and low ca.  I was so pleased with how these turned out and how much food I was able to have for under 700 calories for dinner.


  • 4 lean, boneless pork chops (about 1 pound)
  • 4 slices of fresh pineapple (about 3 oz. each)
  • 1 onion, sliced
  • 1/3 cup teriyaki sauce
  • 4 oz. sliced mushrooms
  • flour
  • 1 Tablespoon of corn starch


  1. Pour a bit of flour into a plate and dredge each chop through it until lightly coated.
  2. Layer on bottom of crock pot.
  3. Top each chop with a slice of pineapple.
  4. Layer the onion over the pineapple.
  5. Pour the teriyaki over the top.
  6. Cook on low for about 5-6 hours, throwing in the mushrooms during the last hour.
  7. Mix the cornstarch with a bit of cold water until smooth, then add to the liquid in the crock pot and allow to thicken for about 5 minutes.
  8. Serve on a bed of rice.

This makes 2 servings of 2 chops/pineapple slices/veggies per person on a bed of 1 cup of brown rice for 628 calories and 7.2 grams of fat.

Printable version.

Kelly from Evil Shenanigans also had a yen for Mexican this week.  She had better luck with her Soft Taco Stack.  That looks awesome!

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