Tender Pork Chops with Pineapple
Transform your weeknight dinner into a tropical getaway with this irresistible recipe for Tender Pork Chops with Pineapple. Juicy, boneless pork chops are marinated in a sweet and savory blend of pineapple juice, soy sauce, honey, garlic, and ginger, infusing every bite with bold, vibrant flavors. Pan-seared to golden perfection and smothered in a luscious, thickened pineapple sauce, these chops are paired with caramelized pineapple slices for a show-stopping presentation. Ready in just 40 minutes, this easy recipe is perfect for busy nights yet special enough for guests. Garnished with fresh parsley, this dish is a delightful fusion of tangy, sweet, and savory, making it a crowd-pleaser the whole family will love!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 8 slices pineapple slices (canned, in juice)
- 0.5 cups pineapple juice (reserved from can)
- 0.25 cups soy sauce
- 2 tablespoons honey
- 2 cloves garlic cloves (minced)
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the pork chops on both sides with salt and black pepper. Set aside.
In a small bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, and ground ginger to create the marinade.
Place the pork chops in a shallow dish or zip-top plastic bag. Pour the marinade over the pork chops, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
Remove the pork chops from the marinade, letting excess marinade drip off. Reserve the marinade to use later as a sauce.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the reserved marinade. Bring it to a gentle boil and cook for 2-3 minutes to reduce slightly and kill any bacteria from the raw pork.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the marinade to thicken it into a sauce. Cook for another 2-3 minutes, stirring occasionally.
Return the pork chops to the skillet and spoon the sauce over them. Add the pineapple slices around the pork chops and cook for an additional 5 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Plate the pork chops, top with the pineapple slices, and spoon extra sauce over each. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 21.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 627 mg | 13% | |
*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.
