Pineapple Pork Chops
Servings: 4 Servings
Ingredients
For the Marinade:
- 1 ½ cups pineapple juice
- ¾ cup light brown sugar
- ¾ cup soy sauce
- 3 tablespoons ketchup
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
For the Pork Chops:
- 4 boneless pork chops about 1-inch thick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 pineapple rings
- 4 tablespoons light brown sugar
- 4 tablespoons unsalted butter
For the Glaze:
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 2 cups leftover marinade
Instructions
To Make the Marinade:
- 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 tablespoons ketchup, 1 teaspoon garlic powder, ½ teaspoon 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 teaspoon salt, ¼ teaspoon 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.4 pineapple rings, 4 tablespoons unsalted butter, 4 tablespoons light brown sugar
- Cover, and bake for 25 to 35 minutes or until the internal temperature of the pork chops reaches 145°F on an instant read thermometer.
To Make the Sauce:
- Combine 2 tablespoons of cold water and 1 tablespoon of cornstarch to make a slurry.2 tablespoons cold water, 1 tablespoon cornstarch
- 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!
- Scroll up and see post for tips, FAQS, and storage options.
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.
Nutrition Facts
Pineapple Pork Chops
Serving Size
1 pork chop
Amount per Serving
Calories
476
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
120
mg
40
%
Sodium
886
mg
39
%
Potassium
689
mg
20
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
37
g
41
%
Protein
31
g
62
%
Vitamin A
405
IU
8
%
Vitamin C
8
mg
10
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
