Bring a taste of the islands right to your kitchen with these pineapple ginger pork chops. Perfectly seared and finished in the oven with a glossy, sweet-tangy glaze, they’re the kind of dish that looks fancy but comes together effortlessly. Each bite is tender, flavorful, and bursting with a tropical flair that makes any dinner feel special.
Pineapple Ginger Pork Chops
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Pork Chops: | |
| Bone-in pork chops (about 1 inch thick) | 4 |
| Olive oil | 1 tbsp |
| Unsalted butter, cut into 4 pieces | 2 tbsp |
| Optional Brine (for extra juicy chops): | |
| Kosher salt | ¼ cup |
| Warm water | 4 cups |
| Apple cider vinegar | 2 tbsp |
| Brown sugar | 2 tbsp |
| Ice | 1 cup |
| For the Marinade: | |
| Freshly grated ginger | 4 tsp |
| Garlic powder | 2 tsp |
| Honey | 1½ tbsp |
| Butter, softened | 2 tbsp |
| Coconut aminos (or soy sauce) | 3 tbsp |
| Pineapple juice (reserved from canned pineapple) | 2 tbsp |
| Sea salt | ¼ tsp |
| For Serving: | |
| Pineapple rings (fresh or canned) | 4 |
| Fresh cilantro, chopped (for garnish) | As desired |
Instructions
1. (Optional) Brine the Chops:
In a large bowl, stir together salt and brown sugar with warm water until dissolved. Add vinegar and ice, then place the pork chops into the brine. Let them soak for 30 minutes to 1 hour. Once done, rinse and pat dry thoroughly.
2. Make the Marinade:
In a small bowl, whisk together ginger, garlic powder, honey, softened butter, coconut aminos, pineapple juice, and sea salt until the mixture is well combined and smooth.
3. Marinate the Pork:
Coat each pork chop generously with the marinade. Allow them to rest for at least 30 minutes at room temperature or refrigerate for up to 4 hours for a deeper, richer flavor.
4. Sear for Flavor:
Heat olive oil in a large skillet over medium-high heat. Sear each chop for about 2–3 minutes on each side until golden brown and slightly crispy around the edges.
5. Bake to Perfection:
Transfer the seared chops to a baking dish. Place a pineapple ring on top of each one and add a small piece of butter over the top. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the internal temperature reaches 145°F for perfectly juicy pork.
6. Glaze & Serve:
Spoon the caramelized juices and glaze from the pan over each pork chop before serving. Finish with a sprinkle of chopped fresh cilantro for a bright, fragrant touch.
Serve these tropical pork chops with rice, roasted vegetables, or even mashed potatoes for a comforting meal that feels like an island escape—no passport required.
