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Quick and Easy Hawaiian Pork Chops. Pan fried pork chops simmered in a sweet and tangy Hawaiian sauce. Ready in under 25 minutes!
Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing these AMAZING Hawaiian Pork Chops! This is a quick and easy dish that is perfect for busy weeknights. Best of all this dish is ready in under 25 minutes!
The thinly sliced pork chops do not take long to cook. I brown them on both sides then let them simmer in the sauce for 10 minutes. The result is a super juicy and tender pork chop!
The best thing about this dish is the sauce. It’s sweet, thick and tangy. It’s a combination of soy sauce, ketchup, brown sugar, pineapple juice, garlic & ginger.
I love to serve this dish with rice to soak up all of that extra sauce. I also use the leftovers for pork and pineapple fried rice! Enjoy!
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Hawaiian Pork Chops
Ingredients
- 1 ½ pounds thin pork chops about 8 thin chops
- ½ cup low sodium soy sauce
- ¼ cup ketchup
- ¼ cup light brown sugar
- 1 (15-ounce) can pineapple slices in juice divided
- 2 tablespoons vegetable oil divided
- salt to taste
- ground black pepper to taste
- 1 tablespoon minced garlic
- 1 teaspoon fresh minced ginger
- 1 teaspoon cornstarch
- 1 tablespoon water
- chopped parsley for garnish
Instructions
- Make the sauce in a large measuring cup by combining ½ cup low sodium soy sauce, ¼ cup ketchup, ¼ cup light brown sugar, and the juice from 1 (15-ounce) can pineapple slices in juice, reserving the pineapple slices for later. Set aside.
- Heat 1 tablespoon of the 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Season 1 ½ pounds thin pork chops on both sides with salt and ground black pepper. Add the pork to the skillet and cook for about 2 minutes on each side until each side is browned. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the skillet. Add 1 tablespoon minced garlic and 1 teaspoon fresh minced ginger and cook for 1 minute, stirring constantly.
- Pour the sauce into the skillet. Bring to a simmer and cook for 2-3 minutes.
- In a small bowl combine 1 teaspoon cornstarch and 1 tablespoon water, then stir the cornstarch mixture into the sauce. Add the pork back to the skillet.
- Add the reserved pineapple slices and simmer for 10 minutes until the sauce has thickened and the pork reaches an internal temperature of 145 degrees Fahrenheit.
- Serve immediately with chopped parsley for garnish, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sauce adapted from Creme De La Crumb
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