Hawaiian Pork Chops
Transform your dinner routine with these irresistible Hawaiian Pork Chops, a perfect balance of sweet, savory, and tangy flavors. This quick and easy recipe features succulent bone-in pork chops simmered in a mouthwatering pineapple-soy glaze, made with the natural sweetness of canned pineapple chunks, honey, and brown sugar, enhanced by a zing of fresh ginger and garlic. A simple cornstarch slurry brings the sauce to a glossy finish, making it ideal for draping over the pork chops and serving alongside steamed rice. With just 15 minutes of prep time, this tropical-inspired dish will transport your taste buds to paradise and add a touch of aloha to your table. Perfect for busy weeknights or a crowd-pleasing weekend meal!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup pineapple chunks (canned in juice, not syrup)
- 0.5 cup pineapple juice (reserved from can)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, chopped (optional)
Instructions
In a small bowl, combine pineapple juice, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir well and set aside.
Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, pour in the prepared pineapple juice mixture and bring to a simmer. Stir occasionally to ensure the sugar dissolves properly.
Add the pineapple chunks to the skillet and stir gently. Return the pork chops to the skillet, nestling them into the sauce.
Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, flipping the pork chops halfway through to ensure even cooking.
In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the skillet sauce to thicken it. Cook for an additional 2-3 minutes until the sauce thickens to your liking.
Remove the skillet from the heat. Garnish with chopped green onions, if desired, and serve the pork chops with the pineapple sauce spooned over the top.
Serve hot with steamed rice or a side of your choice.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 22.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 496 mg | 11% | |
*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.
