Tender Pork Chops With Pineapple Recipes

HAWAIIAN PORK CHOPS

Steps:

• Heat 1 tablespoon of oil in a large skillet.
• Season pork chops on both sides with salt and pepper. Add pork to the hot skillet and cook for 2 minutes on each side or until each side is nice and browned. Remove from the pan and set aside.
• In a large measuring cup combine soy sauce, ketchup, brown sugar and only the pineapple juice (reserve the slices for later). Set aside.
• Add the remaining tablespoon of oil to the large skillet. Add garlic and ginger and sauté for 1 minute.
• Pour in the sauce ingredients and bring to a simmer and cook for 2-3 minutes. Add the pork back to the sauce.
• In a small bowl mix together cornstarch and water.
• Slowly add the cornstarch mixture to the skillet and stir.
• Add in the reserved pineapple slices and simmer for 10 minutes or until sauce is thickened and pork reaches 145 degrees. The thin pork do not take very long.
• Serve immediately with chopped parsley for garnish, if desired.

PINEAPPLE PORK CHOPS

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.

PINEAPPLE PORK CHOPS

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.

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

PINEAPPLE PORK CHOPS

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.

PINEAPPLE-ONION PORK CHOPS

Steps:

• In a large shallow bowl, combine the flour, salt and pepper. Add pork chops and toss to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13x9-in. baking dish. Add water to dish. Place onion over chops. Cover and bake at 350° for 20 minutes., Meanwhile, in a saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Pour over pork. Bake, uncovered, 5-10 minutes or until meat juices run clear.

MARINATED PINEAPPLE PORK CHOPS

Steps:

• In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.
• Prepare an outdoor grill for high heat, and lightly oil grate.
• Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.

PORK CHOPS WITH PINEAPPLE AND RICE

Steps:

• Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.
• Reduce heat to medium. Add pineapple and jalapeno to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce. Reserve half the rice and refrigerate for later use. Serve pork with pineapple mixture, rice, and cilantro.

TENDER PORK CHOPS WITH PINEAPPLE

Steps:

• Rub the chops with your favorite seasonings and brown in a skillet with a lid. Now place one of the pineapple rings under each chop. Pour pineapple juice from the can all over the chops. Now drizzle with a good dose of Teriyaki sauce. Place remaining pineapple rings on top of each chop.
• Cover pan with lid and bake for at least 90 minutes in a very slow oven - about 285.

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.

PINEAPPLE PORK CHOPS

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.

SHEET PAN PINEAPPLE PORK CHOPS AND VEGETABLES

Steps:

• Pour the drained pineapple juice into a shallow container (reserving the pineapple rings). Reserve 2 tablespoons of the juice to use later. Add brown sugar, soy sauce, garlic powder, and pepper to the container and mix well. Place the pork chops into the pineapple marinade, seal the container, and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
• Remove the pork from the marinade and place onto the sheet pan.
• Add the reserved 2 tablespoons of pineapple juice to a large bowl. Whisk the olive oil, garlic salt, and ground ginger into the juice until well mixed. Toss the potatoes, broccoli, bell pepper, and carrots into the sauce.
• Spread the veggies onto the prepared sheet pan around the pork in an even layer. Season everything with salt and pepper. Place one pineapple ring on top of each pork chop.
• Place the pan in the preheated oven and cook until the pork is cooked through and the potatoes and carrots are fork tender, about 20-22 minutes. Preheat the broiler and place the pan beneath it for 2-3 minutes, or until the top reaches your desired crispness.