Pork Chop with Sweet Potato and Pineapple
Transform dinner into a tropical feast with this mouthwatering Pork Chop with Sweet Potato and Pineapple recipe! Juicy, seared bone-in pork chops are bathed in a savory-sweet garlic honey glaze, perfectly complemented by caramelized pineapple slices that bring a burst of tangy sweetness. Roasted sweet potatoes seasoned with smoked paprika and a hint of cinnamon add a warm, earthy balance, making this dish a complete meal bursting with vibrant flavors. With just 15 minutes of prep, this oven-grilled skillet combo is impressively easy yet gourmet enough for any occasion. Garnished with fresh parsley, this recipe is a delightful fusion of smoky, sweet, and savory—perfect for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 medium sweet potatoes
- 8 pieces pineapple slices
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 pieces garlic cloves, minced
- 2 teaspoons smoked paprika
- 0.5 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a bowl with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, a pinch of salt, and black pepper. Spread the sweet potatoes evenly on a baking sheet lined with parchment paper, and roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
In a small bowl, mix 1 tablespoon of honey, 1 tablespoon of soy sauce, and a pinch of cinnamon. Brush the pineapple slices with this mixture and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with 1 teaspoon of salt, black pepper, and 1 teaspoon of smoked paprika.
Sear the pork chops in the hot skillet for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and minced garlic. Cook the garlic for 1 minute until fragrant.
Stir in 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1/4 cup of water to deglaze the pan, scraping up any browned bits. Let the mixture simmer for 2 minutes to slightly thicken.
Return the pork chops to the skillet, spooning some of the sauce over them. Cover the skillet with a lid and cook for another 5-7 minutes, or until the pork chops are cooked through (internal temperature of 145°F/62°C).
While the pork chops finish cooking, heat a grill pan or a clean skillet over medium heat. Grill the pineapple slices for 1-2 minutes per side until lightly caramelized.
To serve, divide the roasted sweet potatoes and pineapple slices among four plates. Place a pork chop on each plate, drizzle with the skillet sauce, and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 16.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 480 mg | 10% | |
*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.
