Hawaiian Pork Chops
Juicy pork chops simmered in a sweet and savory pineapple sauce with colorful peppers
Servings: 6 servings
Equipment
- 1 large 14-inch skillet I prefer a cast iron skillet
Ingredients
- 1 ½-2 pounds thick-cut pork chops about 4 chops
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 ½ cups pineapple juice
- ¾ cup packed brown sugar
- ½ cup low-sodium soy sauce
- 4 teaspoons cornstarch
- 2 teaspoons minced garlic
- 1 (15-ounce) can pineapple slices
- 1 cup chopped red bell pepper about 1 medium bell pepper cut into 1-inch pieces
- 1 cup chopped green bell pepper about 1 medium bell pepper cut into 1-inch pieces
- ½ cup chopped red onion about ½ medium onion cut into 1-inch pieces
Instructions
- Season 1 ½-2 pounds thick-cut pork chops on both sides with ¾ teaspoon salt and ½ teaspoon ground black pepper.
- Heat a large 14-inch skillet over medium-high heat, then add 1 tablespoon vegetable oil and the pork chops. Cook for 3 minutes, then flip and cook for an additional 3 minutes. Remove the pork chops to a plate and set aside.
- Whisk 1 ½ cups pineapple juice, ¾ cup packed brown sugar, ½ cup low-sodium soy sauce, 4 teaspoons cornstarch, and 2 teaspoons minced garlic together in a medium bowl.
- Add the sauce to the skillet and bring to a simmer over medium heat. Cook for 5 minutes, until it begins to thicken.
- Add the pork chops back to the skillet, then nestle 1 (15-ounce) can pineapple slices, 1 cup chopped red bell pepper, 1 cup chopped green bell pepper, and ½ cup chopped red onion around the pork chops. Cook over medium heat for 10-12 minutes, until the internal temperature of the pork chops reaches 145 degrees Fahrenheit and the sauce becomes thick enough to coat them.
Notes
Leftover Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm in the microwave in 30 second intervals until heated through to 145 degrees Fahrenheit.
- Freezer: Freeze the uncooked pork chops and sauce together in a large freezer bag. Thaw overnight in the refrigerator, then cook as directed.
- Make Ahead: Prepare the sauce up to 2 days ahead and store it in an airtight container in the refrigerator. You can thicken it before storing or wait until cooking day.
Nutrition
Calories: 469kcal | Carbohydrates: 52g | Protein: 36g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1140mg | Potassium: 962mg | Fiber: 2g | Sugar: 45g | Vitamin A: 915IU | Vitamin C: 66mg | Calcium: 69mg | Iron: 2mg
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