Ingredients:
12
slices bacon
1
(12 ounce) bottle tomato-based chili sauce
3
tablespoons brown sugar
2
tablespoons Dijon mustard
1
(8 ounce) can pineapple chunks, drained
Directions
1.
Preheat
the oven's broiler and set the oven rack about 6 inches from the heat source.
2.
Wrap
each pork chop in 2 bacon slices to completely cover the pork chop, and secure
with toothpicks.
3.
Place
the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes
per side.
4.
Mix
together the chili sauce, brown sugar, and Dijon mustard in a bowl.
5.
Place
the browned pork chops into the bottom of a slow cooker, and pour the chili
sauce mixture over the chops.
6.
Spread
pineapple chunks over the chops.
7.
Set
the cooker to low and cook until very tender, about 6 hours.
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