Pan-Seared Pork Chops With Charred Pineapple Recipe (2024)

Try slicing the tenderloin into half inch think slices. I think the cooking time would be nearly the same.

Made tonight with boneless, skinless chicken thighs with excess fat removed since that's what was in the fridge. Made an easy, tasty dinner with rice and lightly sauteed cabbage. My children especially enjoyed the pineapple.

Yes, this can be made with canned pineapple chunks. Made it last night as per directions with canned pineapple and it was delicious!

Made this exactly as described, and it was delicious. The juicy pineapple against the pork was so good. Served it over rice to soak up the sauce.

Anyone try this with bone in chops?

This is SO simple and so very good! I used 4 chops with the full amount of sauce ingredients and a whole pineapple. I mixed the sauce ingredients a few hours before so the garlic would marinate - would definitely do that again and use the whole pineapple. The cilantro on top is a must!

Don't waste the fond. Use the sauce to deglaze the pan and then add the cooked pork at the end.I'll probably replace a bit of the soy sauce with mirin or saki next time. It was a bit too salty for me (and I like salty).

I used the juice of canned pineapple in lieu of oil and sugar, it made the pork develop this beautiful tasty browning. I recommend!

We added half of the sauce to the pan to finish the pork and coat the pineapple. We liked how it created more of a glaze and took the bite out of the garlic and pepper.

This was so different than I thought. I replaced the soy sauce with Bragg’s Coconut Aminos and the white vinegar with mirin, and it was just a tad too salty for me, but that’s on me for changing it up. I used fresh pineapple, and I think that was key. I will try it again as written because it was still delicious! I plan on trying it with chicken as well!

Ive added sliced bell pepper and onion wedges before the pineapple. Topped everything with roasted sesame seeds and served with rice. Next time I’ll probably slice the pork in thin strips to make it easier to eat for kids.

Made mostly as written, though the store was flat out of cilantro. I imagine that would add another great dimension. I use canned pineapple rings and made sure to cook them till they were nicely charred in spots, then poured the tiniest bit of the sauce in the pan with them. Served the whole meal over white rice. It was great but felt a little one-note - again, I'll have to try it when I have cilantro.

I recommend returning the pork chops to the pan once the pinapple is done and adding the sauce then. Turn the heat on high until the sauce reaches the texture of a thick glaze - the pineapple will be a bit softer, but the sauce has a lot more depth!

Easy to make and a great combination of flavors. I used the pineapple juice to brown the meat instead of sugar. Our family loved it and we are adding this to our rotation.

Made this with tofu, as suggested, and doubled the sauce, because I always find that tofu soaks up a lot of sauce. I added a red bell pepper before the pineapple, and we were really pleasantly surprised by how well this worked out. In a perfect bite with pepper, pineapple, tofu, rice, and cilantro, the flavors balanced perfectly, but the tofu was too salty on its own. All in all, I will make this again.

Don't waste the fond. Use the sauce to deglaze the pan and then add the cooked pork at the end.I'll probably replace a bit of the soy sauce with mirin or saki next time. It was a bit too salty for me (and I like salty).

Bone in chops work just fine. We loved the acidic, sweet and juicy pineapple balanced with the sauce. I blanched some broccolini in the same skillet while the meat stayed warm on a platter in a low oven. Added vegetables to the platter when done to our liking. This is easy and very tasty.

Another amazing dish. We used organic red wine vinegar and Korean or Vietnamese chili powder. My husband and kids loved it.

This is SO simple and so very good! I used 4 chops with the full amount of sauce ingredients and a whole pineapple. I mixed the sauce ingredients a few hours before so the garlic would marinate - would definitely do that again and use the whole pineapple. The cilantro on top is a must!

I used the juice of canned pineapple in lieu of oil and sugar, it made the pork develop this beautiful tasty browning. I recommend!

Delicious (nearly) as written. I used canned pineapple. The cilantro is a must. Served over brown rice. Next time I'll sauté something green alongside, too. Tomorrow night we'll chop up the leftovers and serve as tacos Almost Pastor!

I used canned pineapple tidbits because that's what I had, and pork shoulder Western ribs. After browning the meat, I transferred pieces to a pan in the oven, with their drippings, to braise while 1" thick sweet potato slices roasted. They cooked for about 20 min. while I made the rest of the dish. Sauce needed 2 Tbsp vinegar, this will depend on the exact flavor of your vinegar.Served with rice, roast sweet potatoes, & steamed green beans. Delicious! Going on my regular menu list.

I did not care for the vinegar/soy sauce combination.