Spiced Plum Pork Chops

Spiced Plum Pork Chops

Caitlynn 1

"Pork chops and plums are slow-cooked together. The addition of pineapple juice and spices adds further dimension to the tangy sweetness of the plums."

Ingredients 8 h 10 m {{adjustedServings}} servings 265 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Place the pork chops, and plums into a slow cooker. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on Low for 8 hours.
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Reviews 20

  1. 24 Ratings


This was wonderful - a great mix of flavors! I didn't have just pineapple juice but I did have a can of crushed pineapple so I got as much juice from that as I could and then just used enough crushed pineapple to make 3/4 cup. Worked great! This would be a wonderful recipe for a pork roast, pork chops, etc. I was worried there would not be enough liquid, but the plums cooked down quickly and it was just fine for 3-4 pork chops. If I made this again with a larger cut of meat like a roast, I would probably have to add more liquid - maybe apple juice? We had leftovers so I shredded up the rest of the pork chops and then mixed a bunch of the plummy sauce into it - AMAZING. Better than the pork chops alone. Can't wait for plummy pork sandwiches tomorrow!


This was absolutely fabulous. Make sure to spoon out all of the plum/juice mixture and serve it over the meat. Otherwise, the meat can be a bit dry. Yummy!


After reading the reviews left by others, I decided to use boneless pork butt steaks, as they do not dry out as quickly as boneless pork loin chops. I cooked the recipe for 3 hours on high, and it was done perfectly - juicy and tender. My family liked the meat, but they don't like runny sauce. So I tried straining the juices, skimming the fat off and thickening them to make a sauce to serve over rice. I didn't get it thick enough, and so that part was kind of disappointing. Next time I would try using 4 TBSP flour to thicken it, instead of 2. I also used less vinegar - 2 tsp, and I used red wine vinegar, because I thought that flavor would go better. I know it is not fair to rate a recipe when you don't make it exactly as posted, but I thought these changes might be useful to someone.