These irresistible Pineapple Ginger Pork Chops draw inspiration from Hawaiian flavors to deliver an easy weeknight dinner packed with big, bold taste. Savory ginger and garlic pair perfectly with the natural sweetness of fresh pineapple for a recipe that’s both aromatic and crave-worthy.
The key to these pork chops is starting with a quick homemade marinade. It comes together in just minutes but infuses the meat with layers of flavor. Minced ginger adds a spicy kick while garlic brings an earthy depth. Fresh pineapple juice provides tropical sweetness to balance out the savory notes.
Speaking of pineapple, grilled slices offer even more opportunities to highlight the fruit’s signature flavor. The high heat caramelizes natural sugars to bring out pineapple’s inherent sweetness. Consider making extra to serve over rice for a simple side.
While the marinade does a lot of the heavy lifting on flavor, properly preparing the pork is also essential. Here are a few useful tips:
- Brining guarantees juicy, well-seasoned meat. Even 30 mins makes a difference.
- Sear chops on the stovetop first for a crispy crust before finishing in the oven.
- Cook to 145°F for tender yet safely cooked pork.
- Let chops rest before slicing to prevent juices from running out.
With just a bit of prep, these Pineapple Ginger Pork Chops deliver a hearty, protein-packed dinner with very little active cooking time. The consumer-friendly mix of sweet and savory will excite even picky eaters. Keep the handy marinade recipe on hand to inject pork, chicken or shrimp with tropical zing anytime.
Serve these flavorful chops alongside classic pairings like roasted potatoes, rice pilaf or vegetable stir fry. A fresh pineapple salsa would also be right at home. However you choose to complement them, these Pineapple Ginger Pork Chops are sure to satisfy your craving for something savory and a little bit sweet.
Ingredients
For the pork chops:
- 4 bone-in pork chops 1 inch thick
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter cut into 4 pieces
For the brine (optional):
- 1/4 cup kosher salt
- 4 cups warm water
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 cup ice
For the marinade:
- 4 teaspoons freshly grated ginger
- 2 teaspoons garlic powder
- 1 1/2 tablespoons honey
- 2 tablespoons room temperature butter
- 3 tablespoons coconut aminos
- 2 tablespoons reserved pineapple juice
- 1/4 teaspoon sea salt
For serving:
- 4 pineapple rings fresh or canned
- Chopped fresh cilantro
Instructions
- Make brine by whisking salt into warm water until dissolved. Stir in vinegar, brown sugar and ice. Add pork chops and brine 30 minutes. Rinse and pat dry.
- Make marinade by whisking together all ingredients. Reserve 2 Tbsp for finishing.
- Rub pork chops all over with marinade. Let sit 15 minutes.
- In a large skillet over medium-high heat, add 1 Tbsp oil. Sear chops 3 minutes per side until browned. Top each chop with 1⁄2 Tbsp butter.
- Transfer skillet to 400°F oven and bake 5-10 minutes until chops reach 145°F internally.
- Remove chops and let rest 5 minutes. Drizzle with reserved marinade before serving.
- Grill pineapple rings 4 minutes per side. Serve chops with grilled pineapple and cilantro.
Nutrition
