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Hawaiian Pork Chops

6 lean boneless pork chops or cutlets
1 tablespoon prepared mustard
2 tablespoons white wine vinegar
1 tablespoon hoisin sauce
1/2 teaspoon salt
1/8 teaspoon pepper
8 oz can pineapple chunks in juice
2 tablespoons cornstarch
2 tablespoons water
1 papaya, peeled, seeded, and, sliced
Toasted coconut and/or chopped macadamia nuts

Place chops in slow cooker. In a small bowl, combine mustard,
vinegar, hoisin sauce, salt, and pepper. Drain juice from pineapple
and add juice to mustard mixture; reserve pineapple chunks. Pour
sauce over chops in cooker. Cover and cook on Low 5 to 6 hours or
until meat is tender. Remove chops and keep warm. Turn control to
High. Dissolve cornstarch in water in small bowl; stir cornstarch
mixture into juices in cooker. Cover and cook on High 10 to 15
minutes. Stir in pineapple chunks and papaya. Serve chops accompanied
by sauce and let each diner add coconut or macadamias as desired.

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