Pineapple Pork Chops
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Ingredients
- 4 boneless pork chops about 1.5 lbs total
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- For the Pineapple Glaze:
- 1 can 20 oz / 1.25 lbs pineapple slices (reserve juice)
- ½ cup 0.25 lbs pineapple juice (from the can)
- ¼ cup 0.13 lbs brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- 2 cloves garlic minced
- 1 tablespoon cornstarch + 2 tablespoons water optional, for thickening
- Optional Garnish:
- Chopped green onions
- Red pepper flakes
- Toasted sesame seeds
Instructions
- Season & Sear the Pork Chops:
- Pat pork chops dry and season both sides with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the pork chops for 3–4 minutes per side, until golden brown and cooked through (internal temp: 145°F/63°C). Remove from skillet and set aside.
- Make the Pineapple Sauce:
- In the same skillet, add garlic and sauté for 30 seconds.
- Stir in pineapple juice, brown sugar, soy sauce, and vinegar.
- Let the sauce simmer for 3–4 minutes, allowing it to reduce slightly.
- If you’d like a thicker glaze, mix cornstarch with water and stir it in, simmering until thickened.
- Add Pineapple & Return Chops:
- Add pineapple slices to the skillet and cook for 1–2 minutes until lightly caramelized.
- Return pork chops to the skillet and spoon sauce over them. Simmer together for 2 minutes to soak up flavor.
- Serve:
- Plate pork chops with pineapple slices on top and drizzle with extra glaze.
- Garnish with green onions, sesame seeds, or a pinch of red pepper flakes if desired.