Pineapple Pork Chops

One-pan meals like my delicious Pineapple Pork Chops are all I need when I’m looking to make dinner for my family in less than 30 minutes. These chops are soaked in a sweet and savory garlic brown sugar sauce with juicy pineapple tidbits. Rubbed with garlic, onion, and smoked paprika, then cooked in pineapple juice, they turn out tender and full of flavor every time.

You wouldn’t think pineapple could be such a game changer, but wow, it really does it all here. It gives the pork that sweet and tangy flavor I love, soaks into the meat to keep it juicy, and the best part? It helps make the pork super tender. I mean, we’re talking cut-it-with-a-fork kind of tender. It reminds me a lot of my slow cooker pineapple pork loin, which is another dinner my whole crew happily polishes off.

I love making this for a backyard summer cookout. It totally fits the tropical vibe and the pineapple theme makes it perfect for warm-weather parties, but honestly, I’ll serve it any time of year when I’m craving something sweet and savory. It’s easy, comforting, and always a crowd-pleaser. If you’re into pork chop recipes like I am, you’ve got to try my grilled pork chops with apple cider vinegar and lemon, or my creamy mushroom pork chops.

Why you will love this recipe

• One pan, less mess: I love that this whole dinner is prepared in just one pan. Fewer dishes at the end of the night? Oh, yes!!
• Dinner in under 30 minutes: This one totally saves me on those crazy weeknights. It’s quick to make, low effort, and actually counts as a proper dinner, not just something I threw together last minute.
• Pairs with just about anything: It goes with pretty much whatever I’ve got on hand. I’ve served it with rice, roasted veggies, a simple salad, or even just some warm bread to absorb the sauce.
• Perfect all year long: It’s tropical enough for summer parties, but cozy enough for a cold night in. I make it any time I’m craving something sweet and savory.

What you will need

For the pork and sauce:

• Pork Chops and olive oil: I use boneless pork chops, and a little olive oil helps sear them perfectly and lock in flavor.
• Pineapple: I go with unsweetened pineapple tidbits in juice for a natural sweetness.
• Maple syrup: I like the mellow sweetness of maple syrup, but honey works just fine if that’s what I have.
• Sugar: I add brown sugar for a rich molasses flavor.
• Soy sauce: A splash of soy sauce gives the dish a salty and savory balance that ties everything together.
• Garlic: I always use fresh minced garlic.
• Cilantro: I finish the dish with a handful of chopped cilantro for a fresh pop right before serving.

For the rub:

• Garlic Powder: I use garlic powder in the rub because it spreads evenly and sticks well to the pork.
• Onion powder: Onion powder is my go-to for rubs since it blends perfectly without clumping.
• Smoked Paprika: I love the hint of sweetness and smoky flavor smoked paprika adds to the pork.
• Salt and Pepper: I keep it simple with salt and pepper.

How to make

1. Prepare: I start by mixing the rub ingredients, then coat both sides of the pork chops so they’re well seasoned.

2. Mix: Then, I stir together the pineapple juice, tidbits, maple syrup, brown sugar, soy sauce, and garlic in a bowl.

3. Sear: I heat the oil in a large pan over medium-high heat, then add the pork chops and sear them for about four to five minutes on one side until they’re nice and golden.

4. Cook: After flipping the pork chops, I pour the pineapple mixture over them and let everything simmer for about 10 minutes, until the pork is cooked through at 145°F and the sauce has thickened. I serve them with that sweet pineapple sauce spooned on top and a sprinkle of fresh cilantro.

Expert tip

How to choose the best pork chops

I know some people can be really particular about their meat, I’m one of them. I only buy organic, grass-fed, soy-free cuts from a local butcher because recipe testing is part of my job, and quality really matters in my kitchen. But even if you’re just picking up pork chops at the grocery store, it’s still worth knowing what to look for.

With the prices we’re all paying these days, making sure you get good quality is more important than ever. I look for pork chops that are light reddish-pink with creamy white fat and a bit of marbling for tenderness. I avoid anything with dark bones, off smells, slimy or mushy spots, or dark patches in the meat. And I always check the date before buying.

More tips to consider:

• Let pork chops come to room temperature before cooking so they cook more evenly.
• I always use a meat thermometer to check the temperature of pork. Remove them when they reach 140 degrees F and let them reach 145 degrees F as they rest.
• It is also important to rest the meat for at least 10 minutes, so the juices get absorbed back into the muscle fibers.
• I recommend marinating these pork chops before rubbing them for extra juiciness and flavor.

Recipe variations and add-ins

• Try a different cut: I sometimes use bone-in or ribeye pork chops instead of boneless. About four medium chops work great for this recipe.
• Skip the sugar: To cut added sugar, I leave out the brown sugar and use two tablespoons of honey instead.
• Make it spicy: When I want a kick, I add one to two teaspoons of Cajun seasoning to the rub.
• Go gluten-free: I swap the soy sauce for two tablespoons of coconut aminos to keep it gluten-free. The flavor stays rich and savory.
• Grill them: I’ve grilled the chops and topped them with a few grilled pineapple slices. It adds a smoky twist that’s perfect in the summer.
• Add Dijon mustard: I stir in one tablespoon of Dijon mustard to the pineapple sauce. So good!

Serving suggestions

When we’re having family over for a backyard BBQ or celebrating a birthday, these pineapple pork chops are always on the menu. They’re easy enough for a weeknight but special enough to bring out for a crowd. I make a big batch and keep the rest simple. One of our favorite sides to serve with it is pineapple fried rice.

Before we eat, I’ll usually put out chips with my pineapple salsa while everyone’s hanging out in the yard. The salsa looks great served right in a pineapple and gives people something to snack on while we finish up the grilling. And if it’s a holiday or just a fun summer evening, I blend up a round of pineapple mango daiquiris for the adults.

How to store leftovers

• Refrigerate: I store in the fridge for up to three days in an airtight container.   
• Freezing: Leftovers can also be frozen for up to three months in a freezer-safe container or freezer bag. 
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: I Reheat in the oven for 15 minutes or in the microwave for two minutes. 

Frequently asked questions

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