Hawaiian Appled Pork Chops with Carrots
Indulge in a taste of the tropics with these Hawaiian Appled Pork Chops with Carrots—a vibrant, flavor-packed dish that's as comforting as it is exotic. Juicy bone-in pork chops are perfectly seasoned with smoked paprika, seared to golden perfection, and topped with a tantalizing medley of caramelized pineapple rings, tender Granny Smith apple slices, and a sweet-savory glaze made from brown sugar, apple cider vinegar, and soy sauce. This dish is elevated with a sprinkle of fresh rosemary for a flavorful finish. To complete the meal, buttery honey-glazed baby carrots add the perfect touch of sweetness, making this recipe a delightful combination of savory and tropical flavors. Quick to prepare and ready in under an hour, this oven-baked creation is ideal for busy weeknights or as a crowd-pleasing dinner centerpiece.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
- 6 rings pineapple slices
- 1 medium, thinly sliced Granny Smith apple
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon, chopped fresh rosemary
- 2 cups baby carrots
- 1 tablespoon honey
- 1 tablespoon butter
Instructions
Preheat your oven to 400°F (200°C).
Season the pork chops on both sides with salt, black pepper, and smoked paprika.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the pineapple slices and cook for 1-2 minutes per side until lightly caramelized. Remove and set aside.
Add the sliced Granny Smith apple to the skillet, sprinkle with brown sugar, and sauté for 2-3 minutes until softened.
Deglaze the skillet by stirring in the apple cider vinegar and soy sauce. Add the chopped rosemary and stir well.
Return the pork chops to the skillet, spooning the apple mixture over the chops. Place the caramelized pineapple slices on top of the pork chops.
Cover the skillet with a lid or foil and place it in the oven. Bake for 15-20 minutes, or until the pork registers an internal temperature of 145°F (63°C).
While the pork chops are baking, prepare the carrots. In a medium saucepan, melt the butter over medium heat. Add the baby carrots, honey, and a pinch of salt, stirring to coat.
Cook the carrots for 8-10 minutes, stirring occasionally, until tender and lightly caramelized.
Serve the pork chops with the caramelized pineapple and apples on top, with a side of the honey-glazed carrots. Enjoy your Hawaiian-inspired feast!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 22.1 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
