Sweet pineapple, sizzling pork and a little ginger make a bright, savory dinner without much fuss. Browning the pineapple first gives it golden edges, while a quick pan sauce leaves plenty to spoon over rice at the dinner table.
The featured image is an AI-generated serving illustration; the finished dish may differ.
Skillet Pork Chops with Pineapple
Serves 2 | Prep: 12 minutes | Cook: 20 minutes | Total: 32 minutes
Ingredients
- 2 boneless pork loin chops (about 6 oz each and 3/4 inch thick)
- 1 1/2 cups fresh pineapple (cut into 1/2-inch-thick bite-size pieces)
- 1 tbsp neutral oil (divided)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup water
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp brown sugar (packed)
- 2 tsp fresh ginger (finely grated)
- 1 clove garlic (finely grated)
- 1 tsp cornstarch
Instructions
Safe cooking: Whole cuts of beef, pork and lamb: use a food thermometer to confirm at least 145 F (63 C) before removing from the heat. Rest for at least 3 minutes before slicing or serving.
- Make the sauce by whisking the water, soy sauce, rice vinegar, brown sugar, ginger, garlic and cornstarch in a small bowl until smooth.
- Pat the pork chops dry and season both sides with the salt and pepper. Set out a 12-inch skillet, tongs and an instant-read thermometer.
- Heat the skillet over medium-high heat for about 2 minutes. Add 1 teaspoon of the oil and the pineapple in a single layer. Cook for 4–5 minutes, turning once or twice, until golden in spots. Transfer the pineapple to a bowl.
- Add the remaining 2 teaspoons oil to the skillet and reduce the heat to medium. Add the pork chops and cook for 4 minutes on the first side, then turn and cook for 3 minutes. Begin checking the temperature by inserting the thermometer sideways into the center of each chop. If already at 145°F (63°C), transfer that chop to a clean serving plate; otherwise, leave it in the skillet for the next step.
- Stir the sauce again and pour it into the skillet. Return the pineapple and bring to a gentle simmer, scraping up the browned bits. Cook for 1–3 minutes, turning any remaining chops in the sauce, until the sauce lightly coats a spoon and each chop reaches 145°F (63°C) in the center. Transfer each finished chop to the serving plate with clean tongs. If the pork needs longer, add a splash of water to loosen the sauce and continue cooking, checking frequently.
- Let the pork rest for 3 minutes after removal from the heat. Taste and add salt and pepper as needed. Spoon the hot pineapple and sauce over the chops and serve.
Kitchen Tips
Keep hands and tools clean, rinse produce, and keep raw foods separate from ready-to-eat ingredients.
- Keep the pineapple in a single layer so it browns rather than steams.
- Chop thickness matters more than weight for cooking time. Start checking early, especially with thinner chops.
- If the skillet starts smoking or the browned bits turn very dark, lower the heat before adding the sauce.
Food Safety
- Wash hands with warm soapy water for at least 20 seconds before and after handling food. Clean tools, boards and counters with hot soapy water between food items.
- Rinse fresh fruits, vegetables and herbs under running water before peeling, cutting, zesting or juicing. Follow package directions for prewashed or ready-to-eat produce.
- Do not wash raw meat, poultry, fish or eggs. Keep raw animal foods separate from ready-to-eat food and use a separate board or plate; wash contacted tools and surfaces before reuse.
- Thaw frozen ingredients in the refrigerator, never on a counter.
Sources: FDA safe food handling and safe minimum cooking temperatures.
Variations
- For a little heat, stir 1/4 teaspoon crushed red pepper into the sauce.
- Replace the fresh pineapple with the same amount of well-drained canned pineapple chunks; pat them dry before browning.
What to Serve With It
Serve with steamed rice to catch the sauce and a side of green beans or crisp cabbage slaw.
Storage and Reheating
Refrigerate or freeze perishables within 2 hours of cooking or purchase, or within 1 hour at 90 F (32 C) or hotter. Refrigerate promptly in shallow containers; do not wait for room temperature. Keep the refrigerator at 40 F (4 C) or below and use cooked leftovers within 3 days. If reheating leftovers, heat to 165 F (74 C).
Frequently Asked Questions
Can I use bone-in pork chops?
Yes, choose chops about 3/4 inch thick. They may take longer; check the thickest part away from the bone and use the same thermometer endpoint.
Do I need to marinate the pork?
No. The pineapple is browned separately, and the quick pan sauce adds flavor without a marinating step.
What if my sauce gets too thick?
Stir in water a tablespoon at a time over low heat until it is loose enough to spoon over the chops.
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This recipe was developed with AI assistance and has not been kitchen-tested. Check ingredient labels for allergens and use appropriate food-safety temperatures.
