Could it be Mamaw's Saucy Pineapple Pork Chops?

Hello there. It's time for another Adventure in Crock-potting!! I'm making a variation on my Mamaw's Saucy Pineapple Pork Chops.  I really wasn't big on pork until the last year or so and didn't appreciate this wonderful meal when it was made when I was younger. So while channeling my maternal grandmother's (aka Mamaw) love of pork, I decided to use her Saucy Pineapple Pork Chops recipe and combine it with a similar slow cooker recipe. Here's what I've got cooking now.

 Saucy Hawaiian Pineapple Pork Chops
4-6 large boneless pork loin chops, trimmed of fat & about 1/2 inch thick (2-3 lbs)
1 Tbsp vegetable or canola oil
Salt, pepper & paprika
1 8oz can of pineapple rings in juice
1/3 cup packed brown sugar
2 Tbsp. arrowroot (Cornstarch or quick cooking tapioca can be substituted)
2 Tbsp. ketchup
1 Tbsp. reduced sodium soy sauce
1/2 tsp. dry mustard
2 Tbsp. water
A dash of ground cloves
2 cups of assorted sliced veggies (green, red, yellow & orange bell peppers and onion)
2 cups of cooked hot rice, for serving
1/4 cup chopped, toasted macadamia nuts (optional)

Salt, pepper & paprika the pork chops and brown both sides in hot oil. While the pork chops are browning, combine the pineapple juice, ketchup, soy sauce, brown sugar, arrowroot, dry mustard, cloves and water in a bowl with a whisk. When the sauce is combined and no lumps remain, set aside. Drain and place pork chops into slow cooker, cut to fit if needed. Arrange sliced peppers and onions on top (mine were already sliced and frozen and ready to throw in) Arrange pineapple slices on top of the vegetables. Pour reserved sauce over pineapple, vegetables and pork chops. Cover; cook on low for 6 hours or on high for 3 1/2 to 4 hours. Skim & discard fat from top of sauce, if any. Serve meat and sauce over hot cooked rice. Sprinkle with toasted macadamia nuts, if desired. Steamed Sugar snap peas would be an excellent side to this dish. Enjoy.

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