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 black pepper
- 4 pineapple rings
- 4 tablespoons light brown sugar
- 4 tablespoons unsalted butter
For the Sauce:
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 2 cups reserved marinade set aside before marinating the pork chops
Instructions
To Make the Marinade:
- In a large measuring cup or bowl, whisk together the pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, and ginger until well combined.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
- Measure out 2 cups of the marinade and set it aside in a covered container. This will be used later to make the sauce and should not touch the raw pork.
- Place the pork chops in a gallon-size freezer bag or shallow dish. Pour 1 to 1 ½ cups of the remaining marinade over the pork chops. Seal the bag or cover the dish, then refrigerate for 30 minutes to 1 hour.4 boneless pork chops
- Remove the pork chops from the marinade and discard any marinade that was used with the raw pork.
To Make the Pork Chops:
- Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish with cooking spray.
- Place the marinated pork chops in the prepared baking dish, and season both sides with salt and pepper.½ teaspoon salt, ¼ teaspoon black pepper
- Place one pineapple ring in the center of each pork chop. Add 1 tablespoon of brown sugar to the center of each pineapple ring, then top with 1 tablespoon of butter.4 pineapple rings, 4 tablespoons light brown sugar, 4 tablespoons unsalted butter
- Cover the dish with foil and bake for 25 to 35 minutes, or until the pork chops reach an internal temperature of 145°F on an instant-read thermometer.
To Make the Sauce:
- While the pork chops bake, whisk together the cold water and cornstarch in a small bowl to make a slurry.2 tablespoons cold water, 1 tablespoon cornstarch
- Pour the 2 cups of reserved marinade into a medium saucepan. This should be the clean marinade that was set aside before marinating the pork chops, not the marinade from the bag.2 cups reserved marinade
- Bring the reserved marinade to a simmer over medium heat. Slowly whisk in a little of the cornstarch slurry and continue cooking until the sauce begins to thicken. Add more slurry as needed until the sauce reaches your preferred consistency.
- Drizzle the pineapple brown sugar sauce over the baked pork chops and serve warm.
Notes
- This recipe was updated to clarify how the marinade is divided. Two cups of the marinade should be set aside before adding any marinade to the pork chops. That reserved portion is used to make the sauce. Any marinade that touches raw pork should be discarded.
- The sauce is made from the clean, reserved marinade, not from the marinade used in the bag with the pork chops.
- The pork chops are done when they reach an internal temperature of 145°F. The exact bake time will vary depending on the thickness of the pork chops.
- Boneless pork chops can dry out if overbaked, so use an instant-read thermometer for best results.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered baking dish in a 300°F oven until warmed through.
- 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
50
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
120
mg
40
%
Sodium
886
mg
37
%
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.
