Hawaiian Pork Chops

6 lean boneless pork chops
1 tablespoon prepared mustard
2 tablespoons white wine vinegar
1 tablespoon hoisin sauce
1/2 teaspoon salt
1/8 tap pepper
1 8 ounce can pineapple chunks in juice
2 tablespoons cornstarch
2 tablespoons water
1 papaya, peeled, seeded and sliced

Place chops in crockpot.

In small bowl, combine mustard, vinegar, hoisin sauce, salt and pepper.

Drain juice from pineapple chunks and add juice to mustard mixture, reserve pineapple chunks. Pour sauce over chops in crockpot.

Cover and cook on low 5 to 6 hours or until meat is tender. Remove chops and keep warm. Turn to high. Dissolve cornstarch in water in small bowl, stir. cornstarch mixture into juices in crockpot.

Cover and cook on high 10 to 15 minutes. Stir in pineapple chunks and papaya.

Serve chops with sauce and add coconut and macadamia nuts if desired.