Pineapple Pork Chops
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.
Servings: 6
Calories: 204kcal
Ingredients
For the pork chops:
- 4 - 6 pork chops 1-inch thick*
- 1 6- ounce can pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 4 garlic cloves minced
- 2 teaspoons coarse salt
- Black pepper to taste
For the pineapple salsa:
- 1 1/2 cups chopped fresh pineapple
- 1/4 cup red onion diced
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon diced jalapeño pepper
- 1 tablespoon lime 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.
Video
Notes
*Recipe will make enough marinade and salsa for 6 pork chops.
Nutrition
Calories: 204kcal | Carbohydrates: 16g | Protein: 20g | Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1013mg | Fiber: 1g | Sugar: 12g | Vitamin C: 36mg