Pineapple Pork Chops
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. Pork chops get a beautiful glaze from a sweet and savory sauce made with pineapple juice, soy sauce, and brown sugar that caramelizes right in the pan. The pineapple adds this wonderful tropical brightness that keeps the dish from feeling heavy, plus it's loaded with bromelain, an enzyme that aids digestion. What I love most is that everything is probably already in your pantry, making this both budget friendly and incredibly convenient for busy nights when you still want something impressive on the table.
Ella x
Ingredients
- 11 tablespoon olive oil
- 44 boneless pork chops
- 11 (14.5 ounce) can chicken broth
- 22 tablespoons soy sauce
- 11 tablespoon vinegar
- 22 tablespoons brown sugar
- 22 tablespoons cornstarch
- ½ cup pineapple juice½ cup pineapple juice
Detail level
Instructions
- 1
Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
- 2
Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
- 3
In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.
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