These easy pineapple pork chops will dial up your weeknight dinner routine! Sweet, savory, and tangy, they’re a tropical twist on a comforting classic.
These yummy chops are coated in seasoned flour and simmered in a tasty pineapple sauce. They flawlessly balance sweetness with just a hint of heat.
This recipe has a delightful fusion of flavors that’ll transport your taste buds to a beachside paradise.
They’re juicy, flavorful, and sure to impress.
Why You’ll Love These Easy Pineapple Pork Chops
Quick & Easy: This recipe is ideal for busy weeknights. It requires only 10 minutes to prepare and another 20 minutes of actual cooking time. It’s the perfect solution for those looking for something delicious but fast.
Easy Cleanup: You cook the entire dish in a single skillet. That reduces the amount of cleanup needed after the meal.
Impressive Presentation: The dish is visually appealing, especially when garnished with fresh chopped herbs. It’s suitable for serving guests or family gatherings.
Ingredients
- Pork Chops: Look for thick, juicy, bone-in chops for the best results.
- Seasoned Flour: Season all-purpose flour with salt, black pepper, garlic powder, onion powder, and paprika. This will give the chops their crispy coating and a ton of extra flavor.
- Vegetable Oil: Or any neutral-tasting oil for searing the chops.
- Crushed Pineapple: Grab a can of sweet and tangy crushed pineapple and don’t drain it! It adds a lovely, tropical twist to the sauce.
- Ketchup: For a rich, slightly sweet flavor.
- White Vinegar: It adds a touch of acidity to balance the sweetness and enhance the other flavors in the dish.
- Brown Sugar: It provides a hint of caramel-like sweetness to deepen the sauce’s flavor profile.
- Soy & Worcestershire Sauces: A one-two punch of umami, savory tanginess.
- Red Pepper Flakes: Though optional, these add heat and spice for those who like to add a little kick to their meals.
- Fresh Chopped Cilantro or Parsley: A vibrant garnish to add a pop of color and freshness to the dish.
How to Make Pineapple Pork Chops
There are only five simple steps to this recipe:
1. Season. Mix the flour, garlic and onion powders, paprika, salt, and pepper in a shallow dish. Then, dredge each chop in the flour mixture, coating well on all sides.
2. Sear. Heat vegetable oil in a large skillet over medium-high heat. Then, sear the pork chops for approximately 4 minutes per side.
3. Make the sauce. While the chops are searing, mix the pineapples (with juice), ketchup, vinegar, sugar, soy sauce, Worcestershire, and pepper flakes. Once the chops have browned, pour the sauce over them in the skillet.
4. Simmer. Lower the heat and cover the skillet. Let the chops simmer in the sauce for 8 to 10 minutes or until their internal temp is 145 degrees. Add a small amount of water if needed to thin the sauce.
5. Serve. Transfer the finished pork chops to serving platters. Sprinkle with fresh herbs and enjoy hot!
Tips for the Best Pineapple Pork Chops
Pork chops are a versatile, easily customizable dish. You can fry them, grill them, or stuff them. Here are a few tips for this particular pork chop recipe:
- Dial up the flavor. If you know you want to make these ahead of time, marinate them first. Make a marinade from the sauce ingredients (using just the juice from the pineapples). Let the chops sit in it overnight. Then, follow the recipe as directed.
- Keep things even. The more even the coating, the more uniformly they will cook. An even coating will also ensure a crispy crust all the way around.
- Sear before simmering. It can be tempting to skip the searing step. Don’t! Searing the chops first will help lock in moisture and prevent them from becoming dry. Also, be sure to cook the pork chops just to 145 degrees. Anything more will likely dry them out.
- Choose your consistency. The sauce may thicken as it simmers. If it gets too thick, add water, a teaspoon at a time, until it thins to your desired consistency. If it’s too thin, add a cornstarch slurry.
- Go the fresh route. Cut a fresh pineapple into chunks or tidbits and reserve some juice. You’ll need about 1/2 cup to replace an 8-ounce can.
- Save some pineapple chunks. As the sauce simmers, the pineapples will break down. Reserve a few to stir in at the end of the cooking process for extra texture.
- Try tasty variations. You can add extra veggies to the sauce. Sliced onions, bell peppers, and mushrooms all work well. You can also stir in some diced jalapeno or Sriracha for extra heat.
What to Serve with Pineapple Pork Chops
You can serve these sweet-n-tangy pork chops with whatever sides you like best. However, they taste best with dishes that complement their sweetness and tanginess.
I recommend the following:
- Steamed or fried rice
- Roasted potatoes
- Air fryer broccoli
- Oven-roasted asparagus
- Garlic butter green beans
How to Store
Have leftover pork chops? Save them for later!
To Store: Let them cool, then transfer them to an air-tight container. Refrigerate for 3 to 4 days.
To Freeze: Wrap the chops individually in plastic wrap. Then, place them in a freezer bag with the sauce and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Place the pork chops in a skillet and pour the sauce over them. Cover the skillet and reheat over medium-low heat until heated through. You can also microwave them in 30-second increments, stirring between each.
Easy Pineapple Pork Chops
4
servings10
minutes20
472
kcalThese easy pineapple pork chops are the perfect weeknight dinner! Between the tender meat and sweet and savory sauce, no one can resist them.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1 dash black pepper
4 bone-in pork chops
2 tablespoons vegetable oil
1 8 ounce can crushed pineapple, undrained
1/2 cup ketchup
1/4 cup white vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper flakes (optional, for a kick)
fresh chopped cilantro or parsley for garnish
Instructions
- Combine the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
- Dredge each pork chop in the seasoned flour, ensuring an even coat on all sides.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear them for about 4 minutes per side until both are golden brown.
- As the pork chops cook, prepare the sauce. Mix the crushed pineapple (including the juice), ketchup, white vinegar, brown sugar, soy sauce, Worcestershire sauce, and red pepper flakes (if using) in a bowl.
- After the pork chops have browned, pour the pineapple sauce over them in the skillet. Lower the heat, cover, and let simmer for 8 to 10 minutes. Or until the chops reach an internal temperature of 145 degrees Fahrenheit. If the sauce thickens too much, thin it with a bit of water.
- Once done, transfer the pork chops to a serving dish. Sprinkle with fresh chopped cilantro or parsley for a burst of freshness. Enjoy!
Notes
- Marinate overnight for extra flavor.
- Adjust the sauce consistency with water or a cornstarch slurry as needed.
- If using fresh pineapples, you’ll need about 1/2 cup cut into chunks or tidbits.
- Reserve a few pineapple chunks to stir it at the end for extra texture.
you used to have a box you checked to have the receipt e mailed to the reader. for some reason this option is no longer available. I do not have a printer and I really don’t have time to copy the receipt down im sad to say that your e mails and receipes are no longer beneficial to me
Hi, Merritt!
There’s been a problem with that feature for the last week or so. It’s something crazy going on with the website provider. Kim is working to get it fixed, but it has proven problematic.
In the meantime, you can save the recipes in the following way:
1. Jump down to the recipe card and look for the print button in the lower right-hand corner of the image.
2. Click “print.”
3. When the print screen pops up, change the printer settings to “save to pdf” instead of actually printing the recipe.
4. (optional) Rename the file.
5. Hit save.
I know it’s not convenient like sending them to your email was, but it is a work-around until Kim manages to get that feature fixed. I’m so sorry for the inconvenience.