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Place chops in slow cooker.
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In small bowl, combine pineapple juice, mustard, vinegar, stir fry sauce, cornstarch, salt and pepper.
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Pour sauce over chops in crockpot. Add red bell pepper and water chestnuts.
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Cover and cook on low 5 to 6 hours or until meat is tender. Remove chops and keep warm.
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Stir in pineapple chunks. Cover and cook on high 10 to 15 minutes.
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While sauce is incorporating pineapple chunks, boil your rice noodles and steam your broccoli.
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Serve over rice noodles.