Pineapple Pork Chops with Easy Glaze for Pork Chops
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!
