Easy Pineapple Pork Chops
Easy pineapple pork chops combine juicy and tender pork chops with the sweet and sour flavors of pineapple, onion and garlic, and just a touch of honey for added sweetness. This quick pork skillet is the perfect quick weeknight meal.
Servings: 4
Ingredients
- 4 pork chops boneless (medium size)
- Sea salt to season
- Ground black pepper to season
- 1 tablespoon olive oil
- 1 teaspoon butter unsalted
- 4 garlic cloves peeled and crushed
- 1 small white onion peeled and sliced
- 1 1/2 cups pineapple cut in cubes
- 2 tablespoons honey
- Fresh cilantro and green onions for garnish
- Serve with rice or quinoa
Instructions
- Season pork chops with salt and pepper. Next heat a large skillet with oil on medium-high heat.
- Add the onion and garlic to the skillet and saute for 2 minutes.
- Place the pork chops into the hot large skillet along with the onions and cook on one side for 4-5 minutes until golden.
- Then push the pork chop to one side of the skillet to make space and flip the pork chops to cook the other side.
- Make the sweet and sour sauce, by adding the butter, and pineapple chunks into the empty space in the skillet.
- Stir the sauce over the pork chops and coat the pork chops with the sauce.
- Cook the pork chops in the sauce for about 3-5 minutes until the pork chops reach an internal temp of 145 degrees F.
- Finally decrease the heat to medium and add in the honey. Stir through the pineapple sauce and remove from the heat and set aside to rest for 5 minutes.
- Serve the pork and pineapple sauce with a side of white rice and garnish with some freshly chopped cilantro. You also could serve this with pineapple slices on the side or add extra pineapple chunks as a garnish to your pork chops.
Notes
- How to store leftovers: Allow to cool down. Store in the refrigerator in an airtight container for up to 3 days.
How to freeze: Allow to cool down and place in an airtight container for up to 1 month.