Pineapple Pork Chops With Cashews Recipes

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EASY PINEAPPLE PORK CHOPS



Easy Pineapple Pork Chops image

Easy Pineapple Pork Chops recipe. Perfectly browned pork chops with an amazing pineapple-Dijon sauce, ready in 30 minutes from scratch. This recipe is a weeknight favorite!

Provided by Kate

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 boneless pork chops ((at least 1 inch thick))
Salt & pepper (, to taste)
4 tablespoons olive oil (, divided)
1 small yellow onion (, thinly sliced)
¾ cup pineapple preserves (or jam)
¼ cup dry white wine ((or use extra chicken broth))
¼ cup chicken broth
1 tablespoon Dijon mustard
½ tablespoon fresh thyme (plus extra for garnish)

Steps:

  • Season the pork chops liberally with salt and pepper. Preheat a large skillet. Add 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned. Set aside on a plate. They will not be fully cooked yet, and that's OK.
  • Add the remaining oil to the same skillet, and add the sliced onions. Turn the heat to medium and saute the onions for about 5-7 minutes, or until they soften and start to turn golden brown.
  • Add the pineapple jam, white wine, chicken broth, Dijon mustard, and thyme to the onions and stir well. Bring to a gentle boil, and reduce heat and allow to simmer for about 5 minutes.
  • Place the pork chops into the pineapple sauce in the skillet and continue to cook for about 5 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145F-160F. Serve by spooning the pineapple sauce over the pork chops with rice on the side.

Nutrition Facts : Calories 413 kcal, Carbohydrate 14 g, Protein 25 g, Fat 23 g, SaturatedFat 1 g, Sodium 65 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

PINEAPPLE PORK CHOPS



Pineapple Pork Chops image

A very easy and delicious way to cook pork chops with a sweet, but not too sweet, sauce. I recommend serving the pork chops with white rice since the sauce is also excellent on the rice.

Provided by BREANNA20

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 boneless pork chops
1 (14.5 ounce) can chicken broth
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
½ cup pineapple juice

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.4 g, Cholesterol 39.2 mg, Fat 9.9 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 909.6 mg, Sugar 10.3 g

PINEAPPLE PORK CHOPS



Pineapple Pork Chops image

A recipe from Coup de Pouce. This is a recipe perfect for a busy weekend. Takes only 15 minutes of preparation and 12 minutes of cooking.

Provided by Boomette

Categories     Pineapple

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, bone-in (1 1/4 lb)
1/4 teaspoon salt
1 dash black pepper
1/2 cup flour
2 tablespoons vegetable oil
0.5 (14 ounce) crushed pineapple, undrained
1/2 cup ketchup
1/4 cup white vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

Steps:

  • Sprinkle salt and pepper on pork chops then coat them in flour (be sure to coat them well with the flour). In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time).
  • Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops. Cover and cook at low heat 8 to 10 minutes or until pork chops are slightly pink inside. If the sauce is too thick, add a little bit of water.

Nutrition Facts : Calories 551.4, Fat 25.1, SaturatedFat 6.9, Cholesterol 137.3, Sodium 885.6, Carbohydrate 35.7, Fiber 1.1, Sugar 21.3, Protein 44.1

PINEAPPLE PORK CHOPS



Pineapple Pork Chops image

Marinated in a delightful combination of pineapple, honey mustard and garlic, the entree is simple to prepare and tastes sensational. Since we cut back on red meat, the tasty chops and flavorful sauce fit perfectly with our eating plan.— Michelle Bishop, Peru, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 can (8 ounces) crushed unsweetened pineapple, drained
1 tablespoon honey mustard
3 garlic cloves, minced
1/4 teaspoon salt
4 bone-in pork loin chop (7 ounces each)
2 teaspoons canola oil

Steps:

  • In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture., Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear.

Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 238mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

PINEAPPLE PORK CHOPS



Pineapple Pork Chops image

Tender, juicy grilled pork chops that are marinated in a sweet brown sugar marinade. Then topped with a grilled pineapple ring.

Provided by Julie Evink

Categories     Main Course

Time 25m

Number Of Ingredients 7

8 oz pineapple rings (can, juice drained and reserved)
1/4 c. light brown sugar
1/4 c. soy sauce
1/4 tsp garlic powder
1/2 tsp ginger powder
1/8 tsp ground black pepper
4 boneless pork chops (3/4'' - 1'' thick)

Steps:

  • In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade and set aside for basting.
  • Place the pork chops into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight or at least 4 hours. Reserve the pineapple rings.
  • Preheat grill to 350 degree F. Rub grates with oil.
  • Remove pork chops from marinade. Shake off excess. Place on grill and grill 5-8 minute per side. Brush with reserved marinated several times while grilling.
  • While pork is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
  • Remove pork chops from grill when internal temperature reaches 145 degrees F. Cover with tinfoil and let rest 10-15 minutes. Then top with pineapple slices and serve.

Nutrition Facts : Calories 308 kcal, Carbohydrate 24 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 895 mg, Sugar 22 g, ServingSize 1 serving

COCONUT-CRUSTED PORK CHOPS WITH WARM PINEAPPLE SALSA



Coconut-Crusted Pork Chops with Warm Pineapple Salsa image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 22

1 tablespoon canola oil
1/2 ripe pineapple, skin removed, diced
1 Fresno chile, finely chopped
1/2 red onion, diced
1 tablespoon guava jelly
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 clove garlic, minced
Sriracha, for drizzling, optional
2 tablespoons finely chopped cilantro
2 scallions, thinly sliced
2 boneless pork loin chops, pounded 1/2-inch thick
2 cups all-purpose flour
4 eggs, whisked together
1 tablespoon soy sauce
1 1/2 cups panko breadcrumbs
1/2 cup unsweetened coconut flakes
1 teaspoon five-spice powder
1 teaspoon garlic powder
Salt and pepper
Canola oil, for frying
1/2 cup candied macadamia nuts, chopped, for garnish

Steps:

  • For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno chile and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions.
  • For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper.
  • Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture.
  • Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes.
  • Serve the pork chops with salsa on top and macadamia nuts as garnish.

GRILLED PORK WITH PINEAPPLE CHUTNEY



Grilled Pork with Pineapple Chutney image

Simple, sweet, and spicy dish with pineapple and pork.

Provided by CityBornSouthern Living

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h30m

Yield 4

Number Of Ingredients 14

2 ½ pounds boneless center-cut pork loin chops
2 tablespoons Caribbean-style rub, or to taste
2 cups teriyaki marinade
½ fresh pineapple, diced
1 large yellow onion, chopped
3 serrano peppers, chopped
1 cup apple cider vinegar
1 cup brown sugar
1 cup pineapple juice
½ cup grated fresh ginger root
2 tablespoons minced garlic
1 teaspoon mustard seeds
1 teaspoon salt
1 cup golden raisins

Steps:

  • Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
  • While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
  • Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
  • Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

Nutrition Facts : Calories 1111.7 calories, Carbohydrate 169 g, Cholesterol 163.1 mg, Fat 14.8 g, Fiber 6.1 g, Protein 74.8 g, SaturatedFat 4.9 g, Sodium 5453.4 mg, Sugar 146.7 g

PORK CHOPS WITH PINEAPPLE SAUCE



Pork Chops with Pineapple Sauce image

Provided by ReadySetEat

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless pork chops (about 1 lb.)
1/2 jar (170 mL) VH® Pineapple Cooking Sauce
3 tbsp. (45 mL) vegetable oil
1 medium white onion, chopped
1 red pepper, chopped
2 cups (500 mL) steamed white rice
2 tbsp. (30 mL) chopped cilantro

Steps:

  • Toss pork chops with VH® Pineapple Cooking Sauce. Refrigerate for 15 minutes. Using a slotted spoon, remove pork chops, reserving sauce. Pat pork chops dry with paper towels.
  • Heat oil in large skillet over medium heat. Add pork chops; cook over medium heat, turning once, for 6 to 8 minutes or until browned. Transfer to a plate. Add onion and red pepper. Cook for 5 minutes or until softened.
  • Pour in reserved VH® Pineapple Cooking Sauce and 1/3 cup (75 mL) water; bring to a boil. Reduce heat to medium; return pork chops to skillet. Simmer for 5 minutes or until pork is cooked through and sauce is thickened. Serve with steamed white rice and sprinkle with cilantro.

Nutrition Facts : @id https

PORK CHOPS WITH PINEAPPLE



Pork Chops with Pineapple image

A simple quick and easy recipe

Provided by [email protected]

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oven to 350 degrees. Trim fat from pork chops and lightly sprinkle both sides with salt.
  • Place pork in ungreased casserole or baking dish. Mix two tbsp juice with the brown sugar and nutmeg; spoon half of mixture over the pork.
  • Top with pineapple slices, spoon remaining mixture over pineapple.
  • Cover and bake for 30 minutes.
  • Uncover and spoon sauce over pork occasionally. Bake for a further 15 minutes.

PINEAPPLE PORK CHOPS WITH CASHEWS



Pineapple Pork Chops With Cashews image

Make and share this Pineapple Pork Chops With Cashews recipe from Food.com.

Provided by Boomette

Categories     Pineapple

Time 29m

Yield 4 serving(s)

Number Of Ingredients 6

1 fresh pineapple
4 boneless pork loin chops (3/4 inch thick)
3 tablespoons orange marmalade
1/2 cup plain yogurt
1/4 cup roasted cashews, roughly chopped
salt and pepper

Steps:

  • With a long knife, remove the two ends of the pineapple. Put the pineapple to the vertical and remove the peel from the top to the bottom, trying not to remove too much flesh. Cut the pineapple in half vertically, then remove the core. Cut the pineapple horizontally to do slices. In that way, you'll have slices of pineapple in shape of half-moon.
  • Put salt and pepper on pork chops. Set the barbecue to medium heat. Put the pork chops on an oiled grill of the barbecue and cook without closing the cover for 4 minutes. Flip the pork chops and add pineapple slices on the grill. Baste pork chops and pineapple with 2 tablespoon of the marmelade and cook 3 to 5 minutes or until pork chops are golden outside and lightly pink inside (flip the pineapple slices at mid-cooking).
  • Meanwhile, in a small bowl, mix yogurt and remaining of marmelade. When ready to serve, distribute pork chops and pineapple slices in 4 plates. Garnish with the mixture of yogurt and sprinkle with cashews.

Nutrition Facts : Calories 161.4, Fat 5.1, SaturatedFat 1.4, Cholesterol 4, Sodium 78.5, Carbohydrate 29.1, Fiber 2, Sugar 21.8, Protein 3.1

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