Easy 30 minute dinner! Hawaiian Pork Chops are sautéed and served with a sweet and sour pineapple sauce. Your family is going to love these delicious pork chops!
Pineapple Pork Chops
I have a bad habit of buying pork chops any time I see them on sale, without actually having a plan for them. And then I throw them in my freezer, saying I’ll get to them next week and that becomes next month. You know how that goes.
So I’m constantly on the hunt for easy pork chop recipes. These Hawaiian Pork Chops are perfect for a weeknight. They’re quick, easy, and delicious.
They are pan fried boneless pork chops that gets simmered in a simple sweet and sour sauce. And then you get the serve the sauce on top of the pork. Or drizzle it all over your plate if you’re like me!
Why You’re Going To Love This Recipe
- This recipe is done is less than 30 minutes! I throw a pan of broccoli in the oven to roast while I’m cooking and microwave a bag of frozen Trader Joe’s rice and dinner is easy and delicious.
- If your family is like my family, they love anything sweet and sour! The sauce is a sweet and sour sauce made with pineapple juice. You’re definitely going to want to cover your rice with extra sauce.
- Pork chops are consistently the least expensive meat in my grocery stores so this dinner is super budget friendly. The sauce is made with pantry staples so you shouldn’t have add many things to your grocery list.
- Olive oil – use whatever cooking oil you usually use.
- Thick-cut boneless pork chops – you can use thin pork chops but the cooking time will be lower. I recommend using a meat thermometer to make sure you don’t overcook them.
- Salt and pepper
- White onion
- Green bell pepper – you can use another color of bell pepper if you have it.
- Chicken broth
- Pineapple tidbits – just canned pineapple and you’re not going to drain it. The juice is going to help make the sauce.
- Brown sugar
- Apple cider vinegar
- Cornstarch – cornstarch is used to get a nice, thick sauce that really coats the meat
- Cold water – you have to use cold water when making a cornstarch slurry or it will be clumpy
How To Make Hawaiian Pork Chops
- Cook pork. Season pork chops with salt and pepper. Cook pork chops until browned on both sides, about 3 – 4 minutes per side. Remove to a plate.
- Cook vegetables. Cook onion and bell pepper in the same pan until softened and translucent.
- Make sauce. Add chicken broth, pineapple, ketchup, brown sugar, and cider vinegar. Bring to a boil.
- Finish cooking. Nestle pork chops into the sauce. Cover and lower heat. Cook until pork reaches 145F, about 5 – 6 minute. Remove pork to a plate.
- Thicken sauce. In a small bowl, whisk together cornstarch and cold water. Add this mixture to the sauce in the skillet and stir to combine. Let cook until thickened, just a few minutes.
- Serve. Serve pork with sauce on top.
These pork chops will be good for up to 3 days. Make sure to store them in an airtight container.
I recommend reheating these in the microwave. Be careful not to heat them for too long or the pork will be overcooked and tough.
I like to serve these pork chops with plain white rice so that it can soak up all the sauce. And then a green veggie like roasted broccoli or green beans on the side.
More Pork Chop Recipes
- Apple Cinnamon Pork Chops
- Apricot Pork Chops
- Spicy Basil Pork
- Honey Mustard Pork Chops
- Air Fryer Pork Chops
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- 2 tablespoons olive oil, divided
- 1 pound thick-cut boneless pork chops
- salt and pepper
- 1 small white onion, diced
- 1 green bell pepper, diced
- 2 cups chicken broth
- 1 (8 ounce) can pineapple tidbits, undrained
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet.
- Season pork chops with salt and pepper. Cook pork chops until browned on both sides, about 3 - 4 minutes per side. Remove to a plate.
- Lower heat to medium and add remaining 1 tablespoon of olive oil to the same skillet.
- Add onion and bell pepper; cook until softened and translucent.
- Once vegetables have softened, add chicken broth, pineapple, ketchup, brown sugar, and cider vinegar. Stir to combine.
- Bring to a boil. Once bubbling, nestle pork chops into the sauce. Cover and lower heat. Cook until pork reaches 145F, about 5 - 6 minute. Remove pork to a plate.
- In a small bowl, whisk together cornstarch and cold water. Add this mixture to the sauce in the skillet and stir to combine. Let cook until thickened, just a few minutes.
- Serve pork with sauce on top.
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Amount Per Serving: Calories: 389Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 88mgSodium: 637mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 32g