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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
1 ( 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 crockpot. In small bowl combine mustard, vinegar, hoisin sauce, salt and pepper. Drain juice from pineapple and add juice to mustard mixture; reserve pineapple. Pour sauce over chops in crockpot. 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 into juices in crockpot. Cover and cook 10 to 15 minutes. Stir in pineapple and papaya. Serve chops with sauce and add coconut and nuts if desired.

Serves 6