In a mixing bowl mix all of your wet ingredients and the brown sugar. Once mixed well add the corn starch and whisk until well blended. Spray Pam and pour a thin layer of sauce at bottom of crock.

Place your pork chops at the bottom and squish them in as best as you can (I ended up adding two others on top).

Place your pineapple slices on the pork chops (if you have extra pork chops save a few pineapple for that layer).

If you have any remaining pork chops place them in spots that have gaps and then add the pineapple slices on top.

Pour your remaining sauce over all of the pork chops and pineapples. Cover and cook on low for 6 hours or on high for 4 hours. Check temp before serving. I served on rice.