pork, pineapple, peppers

Stir together in a crockpot:

2.5 pounds pork chops, seasoned with salt and pepper, seared for color, then cut into bite sized pieces

1 pound frozen pineapple, thawed (canned, in juice, would be fine too)

1 pound frozen pepper strips, thawed

2 large sweet onions, sliced into half moons

crushed garlic - 3-4 cloves, juice of two limes

1 can or two cups chicken broth or reconstitute bullion.

Starring diva ginger, with her back-up sisters, the pepperettes:

Cook for 6 - 8 hours in the crockpot on low. (about the time you start cooking rice, add some fresh ginger or some extra powdered ginger to the mixture to give it an extra kick)

Cook some sticky rice:

Serve by the ladleful, over rice:

Tea Brined Pork Chops, Part II

Remove the brined pork chops from the fridge. I like to sear them in a grill pan briefly to add color:







Pour one quart of applesauce into pan (if your jar says "Motts" on the side, it will turn out just fine!):






Lay pork chops on top. Bake to an internal temperature of at least 135. If you work for the FDA feel free to go all the way to 165, but I really don't find it necessary. If you don't have a thermometer handy just cut into one to peek (what you see above is BEFORE they were baked - that pinkness is no good in the final product).