Oven Baked Pineapple Pork Chops
Elevate your dinner game with these irresistible Oven Baked Pineapple Pork Chops! This sweet-and-savory dish features tender, seared boneless pork chops baked to perfection in a tangy pineapple-soy glaze enriched with hints of garlic and ginger. The caramelized pineapple slices on top add a tropical twist that balances beautifully with the rich brown sugar and savory marinade. Best of all, this one-skillet recipe is simple to prepare—just 15 minutes of prep time and 35 minutes in the oven make it a perfect weeknight meal. Serve these juicy pork chops with the thickened pineapple sauce drizzled on top and pair with fluffy rice or roasted veggies for a complete, flavor-packed dinner. Whether you're impressing guests or treating your family, this unique combination of flavors is sure to shine!
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Recipe Information
Ingredients
- 4 boneless pork chops
- 6 pineapple slices (canned or fresh)
- 1 cup pineapple juice (reserved from can or fresh)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt and black pepper and set them aside.
In a small bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger to create the marinade.
Heat a large oven-safe skillet over medium heat and add the olive oil.
Sear the pork chops for 2-3 minutes on each side until golden brown. Remove the skillet from heat.
Pour the marinade over the pork chops in the skillet, ensuring they’re evenly coated.
Arrange the pineapple slices on top and around the pork chops.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
While the pork chops bake, mix the cornstarch with water in a small bowl to create a slurry.
Once the pork chops are done baking, remove the skillet from the oven and carefully transfer the pork chops and pineapples to a plate.
Place the skillet with the remaining sauce back onto the stovetop over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes, or until the sauce thickens.
Return the pork chops and pineapple slices to the skillet and spoon the thickened sauce over them.
Garnish with fresh parsley if desired, and serve warm alongside your favorite side dishes.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 27.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 748 mg | 16% | |
*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.
