Pineapple Pork Chops is the perfect summertime meal. Or any time of the year really. The sweet and tangy pineapple glaze is my favorite glaze for pork chops.
Delicious in-season produce, inexpensive pork chops, and a super quick prep and cooking time. This is a meal we eat time and time again during the summer at my house, and I hope you will, too!
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Ingredients for Pineapple Pork Chops:
The flavors in this dish are so well-balanced that it's one of those dishes I can't think of anything else I'd want to add. That's rare for me!
For the Pork Chops:
- Boneless or bone-in pork chops
- Pineapple. Fresh works best!
- Red onion
- Green bell pepper
- Orange or red bell pepper
- Neutral cooking oil
- Salt & pepper to taste. *Go light on the salt since the Pineapple Glaze has soy sauce
- Jasmine rice for serving, optional. I cooked mine in coconut milk to make coconut rice.
Pineapple Glaze for Pork Chops:
- Pineapple juice
- Chicken broth
- Soy sauce. If gluten-free, be sure to use gluten-free soy sauce or tamari. I use San-J Gluten-Free Tamari.
- Light brown sugar
- Cornstarch
- Crushed red pepper flakes
How to Make Pineapple Pork Chops:
For the Pineapple Glaze:
- Add all of the ingredients (including the cornstarch) for the glaze to a small saucepan. Whisk until combined. Cover and set aside.
For the Pineapple Pork Chops:
- Prep: Chop the produce into large 1-inch bite-sized chunks (red onion, bell peppers, and pineapple). Place in a large bowl until ready to be used. Start your rice, if making.
- Heat an oven-safe grill pan, large frying pan, or cast iron skillet over medium-high heat along with the oil. Add the chopped vegetable/pineapple mixture to the pan. Cook for 8-10 minutes, stirring every so often, until seared and just about fork-tender. Scoop the vegetable/pineapple mixture out of the pan and set aside in a covered bowl.
- Season the pork chops with salt and pepper and place spaced out in the pan. Once the first side is seared and golden brown, about 2 to 3 minutes, flip and sear the remaining side. The middle should not be cooked through at this stage. Add the vegetable/pineapple mixture back to the pan, around the pork chops, and heat through.
- Meanwhile, heat the Pineapple Glaze over medium-high heat and bring to a low boil. Then, turn the heat down to low and simmer for 3-4 minutes until thickened, stirring frequently.
- Pour the thickened pineapple glaze over top of the pork chops and vegetable/pineapple mixture. Place the pan in the oven and broil on Low for 3-5 minutes until the glaze is a little sticky and the pork chops have an internal temperature of at least 145 F. Serve over rice.
Equipment
You only need basic kitchen tools to make Pineapple Pork Chops. I recommend:
- An oven-safe grill pan, cast iron skillet, or large nonstick frying pan. You'll want a large and flat cooking surface so you can fit all of the ingredients at once.
- A whisk for mixing the sauce.
- Tongs for the pork chops.
Notes on Pineapple Pork Chops:
- Both bone-in and boneless pork chops will work with this recipe. Boneless takes up less space on the pan.
- Switch it up! You can also make this recipe with proteins like chicken or salmon.
- Sub the fresh pineapple for 1-2 cans of pineapple chunks for easier clean-up and faster prep. Tip: Only use canned pineapple in 100% pineapple juice, not the sugar-added syrup kind.
- Make coconut rice by cooking your white rice in a can of full-fat coconut milk instead of water. It. Pairs. So. Well. With. This. Dish. You can see my coconut rice in the photo below.
- The red pepper flakes are such a small amount that it does not add any heat to this dish. You will need to add a few more dashes of red pepper flakes if you like heat.
- At this time, I don't recommend using a cookie sheet for this recipe. The goal is to get a good sear on the pork chops, and I have doubts a cookie sheet would do the trick. However, if you try it please let me know!
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Pineapple Pork Chops with Easy Glaze
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Yield: 4 servings
A go-to inexpensive summertime dinner for those fast-paced nights. Perfect balance of sweet, tangy, and savory. Served with coconut rice.
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Ingredients
- 4-6 boneless or bone-in pork chops or a pork chop per person
- ½ of a fresh pineapple cut into 1" chunks or 1-2 cans of canned pineapple in 100% pineapple juice
- ½ red onion cut into 1" chunks
- 1 green bell pepper cut into 1" chunks
- 1 orange or red bell pepper cut into 1" chunks
- 2 tablespoon cooking oil
- salt and pepper to taste
- white jasmine rice for serving optional
For the Easy Pineapple Glaze:
- 1 cup pineapple juice from a can of 100% pineapple juice
- ½ cup chicken broth
- ¼ cup gluten-free soy sauce or tamari
- 3 tablespoon light brown sugar
- 2 tablespoon cornstarch
- a couple dashes of crushed red pepper flakes less than ⅛ tsp
Instructions
For the Pineapple Glaze:
- Add all of the ingredients (including the cornstarch) for the glaze to a small saucepan. Whisk until combined. Cover and set aside.
For the Pineapple Pork Chops:
- Prep: Chop the produce into large 1-inch bite-sized chunks (red onion, bell peppers, and pineapple). Place in a large bowl until ready to be used. Start your rice, if making.
- Heat an oven-safe grill pan, large frying pan, or cast iron skillet over medium-high heat along with the oil. Add the chopped vegetable/pineapple mixture to the pan. Cook for 8-10 minutes, stirring every so often, until seared and just about fork-tender. Scoop the vegetable/pineapple mixture out of the pan and set aside in a covered bowl.
- Season the pork chops with salt and pepper and place spaced out in the pan. Once the first side is seared and golden brown, about 2 to 3 minutes, flip and sear the remaining side. The middle should not be cooked through at this stage. Add the vegetable/pineapple mixture back to the pan, around the pork chops, and heat through.
- Meanwhile, heat the Pineapple Glaze over medium-high heat and bring to a low boil. Then, turn the heat down to low and simmer for 3-4 minutes until thickened, stirring frequently.
- Pour the thickened pineapple glaze over top of the pork chops and vegetable/pineapple mixture. Place the pan in the oven and broil on Low for 3-5 minutes until the glaze is a little sticky and the pork chops have an internal temperature of at least 145 F. Serve over rice.
Notes
- Both bone-in and boneless pork chops will work with this recipe. Boneless takes up less space on the pan.
- Switch it up! You can also make this recipe with proteins like chicken or salmon.
- Sub the fresh pineapple for 1-2 cans of pineapple chunks for easier clean-up and faster prep. Tip: Only use canned pineapple in 100% pineapple juice, not the sugar-added syrup kind.
- Make coconut rice by cooking your white rice in a can of full-fat coconut milk instead of water. It. Pairs. So. Well. With. This. Dish. You can see my coconut rice in the photo below.
- The red pepper flakes are such a small amount that it does not add any heat to this dish. You will need to add a few more dashes of red pepper flakes if you like heat.
- At this time, I don't recommend using a cookie sheet for this recipe. The goal is to get a good sear on the pork chops, and I have doubts a cookie sheet would do the trick. However, if you try it please let me know!
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!
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