I found this recipe in my Cooking Pleasures Magazine, and converted it to a crockpot recipe. (I also didin't have pork chops on hand, so I used chunks of pork loin. It turned out pretty good, and I've been using the left over pork in other things (which is always nice- to have a little extra cooked meat on hand.)
Pina Colada Pork Chops 4 boneless pork chops (3/4 to 1 inch thick) 4 tsp soy sauce 1/4 tsp hot pepper sauce 1 T canola oil 1 (14 oz) can coconut milk 1 (8 oz) can pineapple tidbits, drained (I only had chunks) 3 T chopped fresh Italian parsley
Put oil on the bottom of crockpot. Place pork chops in a single layer over the bottom of crockpot. Combine soy sauce, hot pepper sauce, and coconut milk and pour of the top of pork chops. Cook on low for 5-6 hours. In the last hour, spread tidbits and parsley over the top.