Total Calories: 374
* Preparation Time: 20 minutes Slow Cooker Time: 3 hours (on high) or 6 to 8 hours (on low) Trim fat from chops. On a sheet of waxed paper or in a shallow dish, mix flour, oregano, salt, pepper and garlic powder until uniform. Rub flour mixture on both sides of chops until well coated, using all the mixture.
In a 10-inch skillet over medium-high heat, brown 2 to 3 chops on both sides in oil transfer to a slow cooker when browned and repeat with remaining chops,
Drain pineapple juice from pineapple into a small bowl set chunks aside. To small bowl, add 3/4 cup pineapple juice, water, brown sugar, onion and tomato paste stir until well blended. Pour mixture into slow cooker. Sprinkle raisins on top.
Cover and cook on high for 3 hours or on low for 6 to 8 hours or until meat is tender. Skim off fat. Add pineapple chunks, stir and heat through.
Bell: Serve over hot cooked rice.
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