Pork Chop and Pineapple Pie
Elevate your dinner table with this unique and irresistible Pork Chop and Pineapple Pie—where savory meets sweet in a beautiful balance. This creative dish combines tender, bone-in pork chops simmered in a rich sauce of pineapple juice, soy sauce, and caramelized onions, layered over juicy pineapple rings, and wrapped in a buttery puff pastry crust. The golden, flaky topping provides the perfect contrast to the flavorful filling, making every bite a delightful mix of textures and tastes. Ideal for impressing guests with its stunning presentation, this pie is quick to prepare yet feels indulgent and unexpected. Perfect as a centerpiece for family dinners or special occasions, this recipe transforms classic comfort food into a tropical-inspired delight!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 8 rings Canned pineapple rings (in juice)
- 120 ml Pineapple juice (from can)
- 30 grams Unsalted butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 30 grams All-purpose flour
- 240 ml Chicken stock
- 15 ml Soy sauce
- 10 grams Brown sugar
- 2 grams Salt
- 2 grams Black pepper
- 1 sheet Frozen puff pastry, thawed
- 1 large Egg (for egg wash)
- 15 ml Water
Instructions
Preheat your oven to 400°F (200°C).
Season the pork chops with salt and pepper on both sides.
Heat a large skillet over medium heat and melt half of the butter (15 grams). Sear the pork chops on both sides until golden brown, about 3 minutes per side. Remove the pork chops from the skillet and set aside.
To the same skillet, add the remaining butter (15 grams). Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the chicken stock and pineapple juice, whisking constantly to avoid lumps.
Add soy sauce and brown sugar, and stir to combine. Allow the mixture to thicken slightly, about 3-4 minutes. Season with additional salt and pepper if needed.
Return the seared pork chops to the skillet. Reduce the heat to low and let them simmer in the sauce for 5 minutes to absorb the flavors. Turn off the heat and let the mixture cool while preparing the pastry.
Roll out the puff pastry sheet on a lightly floured surface. Fit the pastry into a greased pie dish, allowing excess to hang over the edges.
Place two pineapple rings on the bottom of the prepared crust. Arrange the pork chops on top of the pineapples, overlapping slightly. Spoon some of the onion-pineapple sauce over the pork chops, then layer the remaining pineapple rings on top.
Fold the edges of the puff pastry over the filling. Beat the egg with water to create an egg wash, and brush it over the pastry for a golden finish.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and fully cooked.
Allow the pie to rest for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 3221 mg | 140% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 62.0 g | ||
| Protein | 234.2 g | 468% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3534 mg | 75% | |
*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.
