Pina Colada Pork Chops
Transport your taste buds to the tropics with these irresistible Pina Colada Pork Chops! This recipe combines tender, seared boneless pork chops with a creamy, flavorful sauce made from coconut milk, pineapple chunks, and a splash of tangy lime juice. Hints of garlic and light brown sugar bring depth to the sauce, while a touch of pineapple juice adds sweetness and zest. Whether you’re hosting a dinner party or looking to elevate a weeknight meal, these pork chops are a crowd-pleaser, especially when paired with fluffy rice or steamed vegetables. Ready in just 40 minutes, this dish is perfect for those who crave an exotic twist on classic comfort food. Garnish with fresh cilantro for a burst of color and flavor!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 1 cup pineapple chunks (fresh or canned)
- 1 cup pineapple juice
- 1 cup coconut milk
- 2 tablespoons light brown sugar
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels, then season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the pork chops for 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
Lower the heat to medium and add unsalted butter to the same skillet. Once melted, sauté the minced garlic until fragrant, about 30 seconds.
Add the pineapple chunks to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to caramelize.
Pour in the pineapple juice, coconut milk, light brown sugar, and lime juice, stirring to combine. Bring the mixture to a gentle simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly add the slurry to the skillet, stirring constantly, until the sauce begins to thicken, about 2-3 minutes.
Return the pork chops to the skillet, spooning the sauce over them. Cover and let cook for an additional 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Garnish with freshly chopped cilantro, if desired. Serve the pork chops hot, with extra sauce drizzled on top. Pair with rice or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 25.0 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 646 mg | 14% | |
*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.
