Instant Pot Teriyaki Pineapple Pork Chops Recipes

BAKED PINEAPPLE TERIYAKI PORK CHOPS (PALEO)

Steps:

• Preheat oven to 375.
• Lightly spray a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop.
• In a small bowl whisk together sauce ingredients and pour on top of pork.
• Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

TERIYAKI PINEAPPLE & PORK CHOPS

Steps:

• Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

TERIYAKI PORK CHOPS

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

INSTANT POT® TERIYAKI-PINEAPPLE PORK CHOPS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
• Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
• Remove pork chops from the pot and cover to keep warm.
• Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.

INSTANT POT® PORK CHOPS

Steps:

• Place pork chops in a multi-functional pressure cooker (such as Instant Pot®); top with butter. Sprinkle onion soup mix over pork chops. Pour in apple juice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

SLOW COOKER PINEAPPLE PORK LOIN

Steps:

• Trim pork loin of excess fat, season with salt and pepper. Set aside.
• Heat a large pan over medium-high heat. Add oil, once the oil is hot, add the pork loin and brown on each side for about 2-4 minutes or until golden.
• Add the pork to the slow cooker, rub with garlic. Add soy sauce and pineapple chunks with pineapple juice to the slow cooker. Distribute the brown sugar evenly over the top of the pork.
• Put the lid on the slow cooker and cook on low for 4-6 hours, for a soft pork loin, that can still be sliced.
• NOTE: If you want the pork extra soft, to make shredded pineapple pork, cook it on low for 8-10 hours, making sure during the cooking process, to lift the lid a few times and using a ladle pour the juices over the pork in order to keep it moist. After you shred the pork, add it back to the slow cooker and cook it on low for another hour.
• Serve and enjoy!

CROCKPOT TERIYAKI PORK CHOPS RECIPE

Steps:

• Place your pork chops in the crockpot. Sprinkle the minced garlic on top.
• Pour the teriyaki sauce on top.
• Cover and cook on low for 5-6 hours or on high for 2.5-3 hours until the pork reaches an internal temperature of 145 degrees F.
• In a small bowl, combine the cornstarch and cold water together. Stir this mixture into the crock pot. Cover and cook on low for 15-20 minutes to thicken the sauce.
• Serve the pork chops over rice with the sauce on top and enjoy!

SLOW COOKER PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
• Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
• Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SLOW COOKER HAWAIIAN PORK CHOPS

Steps:

• Whisk together the soy sauce, brown sugar, ketchup, the liquid from the can of pineapple slices (save the pineapple, you'll use it in step 2), rice vinegar, and minced garlic. Whisk together the cold water and corn starch til dissolved. Stir into the sauce mixture.
• Lightly grease your slow cooker. Pour half of the sauce mixture into the slow cooker. Place pork chops in the slow cooker along with the pineapple slices. Pour the remaining sauce over the top. Cover and cook on high for 3-4 hours or on low 6 hours.
• Serve pork chops over rice and garnish with chopped cilantro.

INSTANT POT TERIYAKI PORK TENDERLOIN

Steps:

• Add the pork tenderloin to the instant pot
• In a bowl whisk together the soy sauce, vinegar, water, garlic, ginger, onion powder, brown sugar and sesame oil
• Pour into the instant pot over the pork tenderloin
• Rotate the pork tenderloin to cover in the sauce.
• Add lid, close valve (if not self sealing)
• Set to manual 5 mins (high pressure)
• Once cooked, allow a natural pressure release for 8-10 mins.
• Remove pork to a plate and cover with foil, leaving sauce in instant pot
• Set to saute mode.
• Whisk the cornstarch with a little water to make a slurry. Add into the instant pot and stir until sauce thickens
• Slice pork and add back into sauce.
• Season as needed with salt and black pepper.
• Plate and sprinkle with chopped spring onions and a few sesame seeds.
• Serve with your choice of sides.