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Pineapple Teriyaki Pork Chops

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner Ideas
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pork Chops:
  • 4 boneless pork chops (about 1-inch thick)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • For the Teriyaki Pineapple Marinade:
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice (from fresh or canned pineapple)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • For the Pineapple Topping:
  • 4 pineapple rings (fresh or canned)
  • 1 tablespoon butter

Instructions
 

  • Step 1: Prepare the Marinade : In a medium bowl, combine soy sauce, pineapple juice, brown sugar, garlic, and grated ginger. Mix well.
  • Step 2: Marinate the Pork Chops : Place pork chops in a shallow dish or ziplock bag. Pour marinade over them, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
  • Step 3: Sear the Pork Chops ; Heat olive oil in a skillet over medium-high heat. Remove pork chops from marinade (reserve the marinade). Sear chops 3-4 minutes per side until golden brown. Remove from skillet and set aside.
  • Step 4: Caramelize the Pineapple : In the same skillet, add butter and sear pineapple rings for 1-2 minutes per side until golden and caramelized. Remove and set aside.
  • Step 5: Cook Pork Chops with Sauce : Return pork chops to skillet. Pour the reserved marinade over them and simmer 2-3 minutes until the pork chops are cooked through (internal temperature 145°F / 63°C). If desired, thicken the sauce by stirring in the cornstarch slurry.
  • Step 6: Serve : Place pork chops on plates, top with caramelized pineapple rings, and drizzle extra teriyaki sauce over the top.