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!