South Pacific Pork Chops
Embark on a tropical culinary adventure with these irresistible South Pacific Pork Chops, where bold island flavors meet tender, juicy meat! This recipe features bone-in pork chops marinated in a luscious blend of tangy pineapple juice, savory soy sauce, sweet honey, and aromatic fresh ginger, with a touch of garlic and red chili flakes for a hint of spice. The chops are seared to golden perfection, then simmered in the reserved marinade for a tantalizingly rich glaze. Garnished with caramelized pineapple slices and fresh scallions, these juicy pork chops are perfect for impressing guests or turning a weeknight dinner into a flavorful escape. Serve them with steamed rice or roasted vegetables to complete this tropical feast. Indulge in this quick and easy recipe that brings South Pacific-inspired delight straight to your table!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup pineapple juice
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 0.5 teaspoon red chili flakes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh pineapple (optional, for garnish)
- 2 tablespoons scallions (optional, for garnish)
Instructions
In a medium-sized bowl, combine the pineapple juice, soy sauce, honey, grated ginger, minced garlic, and red chili flakes to create the marinade.
Season the pork chops with salt and black pepper on both sides. Place them into a large resealable plastic bag or a shallow dish.
Pour half of the marinade over the pork chops, ensuring they are evenly coated. Reserve the remaining marinade for later use. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Remove the pork chops from the marinade, allowing any excess to drip off. Discard the used marinade.
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the pork chops into the skillet and sear for 2-3 minutes per side until golden brown.
Reduce the heat to medium and pour the reserved marinade (unused) into the skillet. Cover and simmer for 12-15 minutes, flipping the pork chops halfway through, until they reach an internal temperature of 145°F (63°C).
Optional: While the pork chops are cooking, grill or pan-fry fresh pineapple slices for a caramelized garnish.
Once cooked, remove the pork chops from the skillet and let them rest for 5 minutes before serving. Spoon the sauce from the skillet over the pork chops for added flavor.
Garnish with grilled pineapple slices and chopped scallions, if desired. Serve hot with your favorite sides like rice or steamed vegetables.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 80.7 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3230 mg | 69% | |
*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.
