These pineapple pork chops are marinated in a sweet pineapple juice mixture and pan seared to perfection to create a tender, juicy chop with a beautifully caramelized crust. Serve them topped with a fresh pineapple salsa and coconut rice for a satisfying summer meal that’s sure to brighten your week.
Ingredients
For the pork chops:
4 - 6pork chops(1-inch thick*)
1 6-ouncecan pineapple juice
2tablespoonsbrown sugar
2tablespoonsreduced-sodium soy sauce
4garlic cloves(minced)
2teaspoonscoarse salt
Black pepper(to taste)
For the pineapple salsa:
1 1/2cupschopped fresh pineapple
1/4cupred onion(diced)
1/4cupdiced red bell pepper
2tablespoonschopped fresh cilantro
1tablespoondiced jalapeño pepper
1tablespoonlime juice
Salt(to taste)
Instructions
Combine pineapple juice, brown sugar, soy sauce, garlic, salt and black pepper in a mixing bowl. Add pork chops and cover. Marinate in the refrigerator for a minimum of 1 hour.
While pork chops marinate, prepare pineapple salsa. Combine salsa ingredients in a large mixing bowl and season to taste with salt. Refrigerate until ready to serve.
Remove pork chops from marinade and pat dry with paper towels. Season lightly with salt and pepper.
Heat a large skillet to medium-high. Add olive and heat until shimmering.
Sear pork chops for 3 -4 minutes per side. Cook until pork chops reach an internal temperature of 145˚F. To prevent burning, reduce heat to medium-low if additional cook time is needed.
Remove pork chops from the skillet and allow them to rest for a few minutes before serving with pineapple salsa.
Notes
*Recipe will make enough marinade and salsa for 6 pork chops.