What you need:

  • 6 boneless pork chops (about ¼ lb each)
  • 12 slices of bacon
  • 12 oz bottle chili sauce
  • 3 T Dijon mustard
  • 8 oz can pineapple chunks, drained

What you do:

  • Wrap each pork chop with 2 slices of the bacon and secure with
    toothpicks.  Brown in large skillet over medium heat, about 4
    minutes per side.  Place in crock pot.  Combine remaining
    ingredients in a bowl, then pour over pork chops.  Cover and
    cook on low for 4-5 hours.  Be careful to remove all toothpicks
    before serving.
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