Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!
Pineapple Pork Chops
- 2 pork chops
- salt and pepper to taste
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp soy sauce
- ½ tbsp Chinese black vinegar
- 1 cup fresh pineapple, cut into small tidbits
- 1 tbsp honey
- 1 tbsp honey
Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour. Dry chops with a paper towel and sprinkle both sides with salt and pepper.
Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
Turn the heat down to medium.
Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
Remove chops from the skillet and set aside.
Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken.
Serve broth with cooked pork chops and pineapple.
Hack: Balsamic vinegar can be substituted for Chinese black vinegar.
Hack: Unsweetened canned pineapple can be used in this recipe.
Did you know? You can plant the top of your pineapple to generate a new plant! Fair warning: It takes between 12 and 18 months to be ready to harvest.
Suggestion: Serve with baked rice pilaf.
Don’t let that spiny skin intimidate you! Pineapple Cream Cheese Spread is a quick and easy treat to serve on crackers, bagels or in a sandwich.
Pineapple Cream Cheese Spread
- 1 cup cream cheese, softened (8 oz block)
- 1 8 oz can crushed pineapple, NOT drained
- ¼ cup chopped pecans
Place all ingredients in the bowl of a stand mixer and combine using the paddle attachment.
Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld.
Serve with bagels, crackers, shortbread or sliced fruit.
Hack: Leftovers can be stored in the refrigerator for up to 7 days.
Pineapple is sweet enough to rival most candies — and it packs way more health benefits.
Suggestion: Slather some of this spread on a toasted oatmeal honey roll for a quick and delicious light meal!
There are plenty of people who have strong opinions on pineapple in hot dishes (my children included) but I love it in these tangy sweet and sour meatballs!
Tangy Sweet and Sour Meatballs
- ¼ cup water
- 3 tbsp apple cider vinegar
- 1 tbsp soy sauce
- ½ cup brown sugar
- 3 tbsp cornstarch
- 2 tbsp olive oil
- 9 meatballs (thawed)
- 1 cup pineapple juice
- 1 each red, orange and green pepper, cut in 1” pieces
- 1 can crushed pineapple, drained (8 oz)
Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl. Set aside.
Heat olive oil in a heavy pan. Add meatballs and brown on all sides.
Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes.
Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉. Stir occasionally but gently so meatballs don’t break up.
Add cornstarch mixture and heat until sauce thickens.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze leftovers in serving-sized portions for up to 3 months.
Did you know? Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!
Suggestion: Serve this over easy herbed Jasmine rice!