These Asian-inspired Hawaiian pork chops are with pineapple and steeped in a slightly sweet and boldly savory glaze you'll love!
Combine water and cornstarch in a small bowl; whisk to blend. Set aside.
Combine soy sauce, honey, ketchup, pineapple juice, vinegar, and garlic in a medium bowl; whisk to blend.
Add cornstarch mixture to soy sauce mixture; whisk to blend. Set aside.
Lightly coat inside of a 3-quart slow cooker with spray.
Add half of soy sauce mixture, pork chops, pineapple, and remaining soy sauce mixture; cover. Cook on high for 3 to 3½ hours (or low for 5 to 6 hours), or until pork chops are tender and cooked through.
Serve each pork chop with ½ cup rice. Evenly divide sauce and pineapple between pork chops. Sprinkle each with 1 tsp. cilantro.
You can substitute 1½ cups sliced fresh pineapple for canned. Use ½ cup of unsweetened pineapple juice for liquid.