Pineapple Pork Chops with Cashews
Elevate your weeknight dinners with these irresistibly sweet and savory Pineapple Pork Chops with Cashews. Juicy pork chops are perfectly seasoned with paprika, salt, and pepper, then seared to golden perfection before simmering in a luscious sauce made with fresh pineapple, brown sugar, soy sauce, and fragrant ginger and garlic. A quick cornstarch slurry thickens the sauce to a glossy finish, while roasted cashews and sliced green onions add a delightful crunch and vibrant freshness. This delightful dish is not only bursting with tropical flavors but also ready in just 40 minutes, making it an ideal option for busy evenings. Serve it over fluffy steamed rice or sautéed vegetables to soak up the sweet and tangy sauce—it's a culinary escape to paradise in every bite! Perfect for fans of pineapple recipes, quick pork chop dinners, and flavorful skillet meals.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 1.5 cups Fresh pineapple (diced)
- 2 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 cup Chicken broth
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.25 cup Roasted cashews
- 2 tablespoons Green onions (sliced)
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of 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, add the remaining tablespoon of olive oil and sauté the minced garlic and grated ginger for about 1 minute until fragrant.
Add the diced pineapple, brown sugar, soy sauce, rice vinegar, and chicken broth to the skillet. Stir to combine and bring the mixture to a simmer.
Return the pork chops to the skillet, ensuring they are partially submerged in the sauce. Cover and cook on medium heat for 10-12 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the skillet and stir until the sauce thickens, about 2-3 minutes.
Once the sauce has thickened, remove the skillet from the heat. Sprinkle the roasted cashews and sliced green onions over the top.
Serve the pork chops hot with the pineapple sauce spooned over them. Pair with steamed rice or vegetables for a complete meal.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 45.2 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2231 mg | 47% | |
*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.
