Pineapple Pork Chops and Rice
Transport your taste buds to the tropics with this irresistible Pineapple Pork Chops and Rice recipe! Juicy, bone-in pork chops are seasoned to perfection, seared for a golden crust, and smothered in a luscious pineapple glaze made with pineapple chunks, soy sauce, honey, and garlic. The glaze, thickened to a silky consistency, pairs beautifully with the tender pork and delivers a perfect balance of sweet and savory. Served alongside fluffy, buttery white rice cooked in chicken broth, this one-pan wonder is as comforting as it is flavorful. Ready in under an hour, it’s ideal for weeknight dinners or entertaining guests. Garnish with vibrant green onions for a pop of color and extra freshness. This tropical-inspired dish will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 cups pineapple chunks (canned or fresh)
- 0.5 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 2 stalks green onions, sliced (optional garnish)
Instructions
Season both sides of the pork chops with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops on each side for 3-4 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, add pineapple chunks, pineapple juice, soy sauce, honey, and minced garlic. Stir and bring to a simmer.
In a small bowl, whisk together cornstarch and water, then add the mixture to the skillet. Stir until the sauce thickens, about 2-3 minutes.
Return the pork chops to the skillet and spoon the pineapple glaze over them. Cover with a lid and let simmer on low heat for 8-10 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145°F (63°C). Remove from heat.
While the pork chops are cooking, prepare the rice. In a medium saucepan, combine white rice, chicken broth, and butter. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and serve alongside the pork chops. Spoon extra pineapple glaze over the rice for added flavor.
Garnish with sliced green onions, if desired, and serve immediately.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 5183 mg | 225% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 88.2 g | ||
| Protein | 210.3 g | 421% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3750 mg | 80% | |
*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.
