Fast and Easy Pineapple Pork Chops

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

Pineapple Pork Chops

Course Main Course
Servings 2
Calories 215 kcal


  • 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.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

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.

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion is a quick and easy one-pan recipe that makes dinner a snap!

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion


1 boneless pork chop, 4 oz

Poultry Seasoning



2 tsp olive oil, divided

¼ sweet onion, thinly sliced

1 ½ tsp apple cider vinegar

2 tbsp Old Fashioned Apple Butter


Preheat oven to 400℉.

Heat 1 tsp olive oil in an oven-safe skillet over medium-high heat.  Dry pork chop with a paper towel and sprinkle with rosemary, salt and pepper.

Place pork chop in pan and sear on both sides.  Remove from the pan.

Lower heat to medium-low and add remaining olive oil and onions to the skillet.  Cook, string frequently, until soft and lightly browned.  Deglaze pan with vinegar.

Top with pork chop and apple butter and place in oven.

Bake for 8-10 minutes or to an internal temperature of 150℉.  Allow to rest for 5 minutes before serving.


1 serving, 280 calories



Orange Glazed Pork Chops

These orange glazed pork chops are easy to make and are on the table super fast, which makes for a great weeknight meal! Try pairing them with butternut squash!

Orange Glazed Pork Chops
Orange Glazed Pork Chops

Orange Glazed Pork Chops


⅓ cup orange juice
⅓ cup soy sauce
4 tsp brown sugar
¾ tsp ground ginger
2 cloves garlic

3 pork chops (5oz each)

2 tbsp vegetable oil

¾ cup orange juice

1 tbsp Dijon mustard

¾ cup brown sugar

½ tsp salt


Mix marinade ingredients in a sealable bag or flat container. Add pork chops and allow to marinate in the refrigerator overnight, turning occasionally.

Before cooking, remove pork chops from the refrigerator. Remove from marinade, pat dry and allow to sit at room temperature for 30 minutes.

Heat oil in a skillet over medium heat. Place pork chops in a skillet and allow to cook until the internal temperature reaches 140℉, turning once (4-8 minutes, depending on thickness). Remove from the pan and cover to keep warm.

Mix orange juice, mustard, brown sugar and salt in a small bowl. Add to pan and cook over medium-high heat until thickened, about two minutes, stirring constantly.

Pour orange glaze over pork chops and serve immediately.


3 servings, 600 calories per serving

Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.




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