Place the pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, and ginger into a large measuring cup or bowl. Whisk to combine.
1 ½ cups pineapple juice, ¾ cup light brown sugar, ¾ cup soy sauce, 3 tablespoon(s) ketchup, 1 tsp. garlic powder, ½ tsp. ground ginger
Arrange the pork chops and 1 to 1 ½ cups of marinade (save the rest for the glaze) in a gallon size freezer bag. Refrigerate for 30 minutes to an hour then remove the pork chops from the marinade and discard the remainder.
4 boneless pork chops
To Make the Pork Chops:
Preheat the oven to 350°F, and spray a 9x13-inch dish with cooking spray.
Place the pork chops in the prepared baking dish, and season with salt and pepper.
½ tsp. kosher salt, ¼ tsp. ground black pepper
Arrange a pineapple ring in the center of each of the pork chops. Place a tablespoon of brown sugar inside each ring of pineapple followed by a tablespoon of butter over the brown sugar.
Pour the remaining 2 cups of marinade into a medium saucepan. Make sure this is the marinade that you set aside, not the discarded marinade from the bag of pork chops.
2 cups leftover marinade
Bring the liquid to a simmer then slowly drizzle in a little bit of a cornstarch slurry. Whisk until the sauce begins to thicken. Add more slurry to thicken the sauce to the desired consistency.
Drizzle the pineapple brown sugar sauce over the baked pork chops and serve warm!
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pork chop with sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.