Easy Pineapple Pork Chops Food

PINEAPPLE PORK CHOPS

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
• Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
• In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.

PINEAPPLE PORK CHOPS

Steps:

• Sprinkle salt and pepper on pork chops then coat them in flour (be sure to coat them well with the flour). In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time).
• Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops. Cover and cook at low heat 8 to 10 minutes or until pork chops are slightly pink inside. If the sauce is too thick, add a little bit of water.

EASY PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops liberally with salt and pepper. Preheat a large skillet. Add 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned. Set aside on a plate. They will not be fully cooked yet, and that's OK.
• Add the remaining oil to the same skillet, and add the sliced onions. Turn the heat to medium and saute the onions for about 5-7 minutes, or until they soften and start to turn golden brown.
• Add the pineapple jam, white wine, chicken broth, Dijon mustard, and thyme to the onions and stir well. Bring to a gentle boil, and reduce heat and allow to simmer for about 5 minutes.
• Place the pork chops into the pineapple sauce in the skillet and continue to cook for about 5 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145F-160F. Serve by spooning the pineapple sauce over the pork chops with rice on the side.

PORK CHOPS WITH PINEAPPLE RELISH

Steps:

• Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper.
• Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary.
• Drain the onion and add to the pineapple relish. Serve with the pork chops.

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

SWEET AND SOUR PINEAPPLE PORK

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

HAWAIIAN PINEAPPLE PORK CHOPS

Steps:

• Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer.
• In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours.
• Serve with green beans, creamed corn, and rolls.

PORK CHOPS WITH PINEAPPLE

Steps:

• Heat oven to 350 degrees. Trim fat from pork chops and lightly sprinkle both sides with salt.
• Place pork in ungreased casserole or baking dish. Mix two tbsp juice with the brown sugar and nutmeg; spoon half of mixture over the pork.
• Top with pineapple slices, spoon remaining mixture over pineapple.
• Cover and bake for 30 minutes.
• Uncover and spoon sauce over pork occasionally. Bake for a further 15 minutes.

QUICK & EASY PINEAPPLE-BBQ PORK CHOPS

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops until blended. Reserve 1/2 cup sauce for serving with the cooked chops.
• Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 3 to 4 min. or until chops are done (145ºF), turning occasionally and brushing with remaining sauce.
• Remove chops from grill. Let stand 3 min. before serving with the reserved sauce.

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

PINEAPPLE PORK CHOPS

Steps:

• In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture., Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear.