Pineapple Pork Chops
This sweet and savory pineapple pork chop recipe, featuring tender pork with a brown sugar soy glaze and real pineapple, is sure to become a new dinnertime favorite!
Hawaiian Pork Chops
Looking for a delicious and easy dinner recipe? Try these mouth-watering Pineapple Pork Chops, complete with step by step photos to guide you through the process!
These pan-fried pork chops are smothered in a delicious sweet and savory sauce, made with simple ingredients like soy sauce, garlic, pineapple, and brown sugar.
This is a great weeknight dinner recipe because you can have a complete meal on the table in 30 minutes or less. Despite its simplicity, this is a restaurant quality dish that is sure to become a family favorite!
The pineapple brings a hint of sweetness to this otherwise rich and savory dish. Plus, this recipe is super easy to make!
Instructions
- 2-3 Tablespoons Olive Oil (or your favorite cooking oil)
- 4 Pork Chops
- 1 teaspoon Chili Powder, or more to taste
- Salt and Pepper, to taste
- 13.5oz Pineapple Chunks
- 2 Tablespoons Brown Sugar, or less to taste
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Soy Sauce
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Helpful Kitchen Tools
- Large Skillet or Frying Pan
- Mixing Bowls
- Meat Thermometer
Instructions
To Prep: Heat oil in a frying pan over medium heat.
- Season the pork chops with the chili powder, salt and pepper, then add to the hot oil. Cook the pork chops for 4-5 minutes per side, until you have a nice golden sear on the outside and the pork chops release easily from the pan.
- Meanwhile, in a small bowl, combine the pineapple tidbits, brown sugar, garlic and soy sauce.
- Add the pineapple mixture to the pan and increase to medium-high heat, until sauce begins to simmer.
- Reduce heat to medium-low and cover with a lid. Continue cooking for about 10 minutes until the liquid is thickened to your liking and reduced by at least half.
Prep Tips
- Pork – We used boneless pork chops for this recipe; I recommend avoiding “breakfast pork chops,” as those are thinner and may dry out as they cook very quickly. You could also use bone-in pork chops if you prefer, though the cooking time may vary slightly. Either way, you just want to cook until the internal temperature reaches 145°F (63°C) for medium-rare or 150°F (65°C) for medium doneness.
- How to Serve – I recommend serve the pineapple pork chops topped with the pan sauce. It also tastes fabulous on a bed of fluffy coconut rice. You can serve with any vegetable you like, but I love simple steamed broccoli or sugar snap peas, which let the flavor of the pork and pineapple sauce really shine. I also like to garnish with a bit of fresh cilantro or green onion for a little kick. If you like it spicy, try adding a sprinkle of red pepper flakes or a drizzle or sriracha sauce. So many ways to customize this recipe!
- Yield – This recipe as written makes 4 servings, with each serving consisting of one full pork chop and pineapple topping.
- Storage – Keep leftovers (if there are any!) in an airtight container in the fridge for 2-3 days.
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Pineapple Pork Chops Recipe (Printable Recipe Card):
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Pineapple Pork Chops
Equipment
- Large Skillet
- Mixing bowls
Ingredients
- 3 Tablespoons Oil
- 4 Pork Chops
- 1 teaspoon Chili Powder or more to taste
- 13.5 oz Pineapple Chunks
- 2 Tablespoons Brown Sugar or less to taste
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Soy Sauce
- Salt and Pepper to taste
Instructions
- To Prep: Heat oil in a frying pan over medium heat.
- Season the pork chops with the chili powder, salt and pepper, then add to the hot oil. Cook the pork chops for 4-5 minutes per side, until golden and the pork chops release easily from the pan.
- Meanwhile, in a small bowl, combine the pineapple tidbits, brown sugar, garlic and soy sauce.
- Add the pineapple mixture to the pan and increase heat to medium-high until sauce begins to simmer.
- Reduce heat to medium-low and cover with a lid. Continue cooking for about 10 minutes until the liquid is thickened to your liking and reduced by at least half.
Notes
- Pork – We used boneless pork chops for this recipe; I recommend avoiding “breakfast pork chops,” as those are thinner and may dry out as they cook very quickly. You could also use bone-in pork chops if you prefer, though the cooking time may vary slightly. Either way, you just want to cook until the internal temperature reaches 145°F (63°C) for medium-rare or 150°F (65°C) for medium doneness.
- How to Serve – I recommend serve the pineapple pork chops topped with the pan sauce. It also tastes fabulous on a bed of fluffy coconut rice!
- Yield – This recipe as written makes 4 servings, with each serving consisting of one full pork chop and pineapple topping.
Nutrition
Be sure to pin our Pineapple Pork Chops recipe on Pinterest:
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