Baked Pineapple Glazed Pork Chops Recipe
Baked pineapple glazed pork chops are the perfect balance of sweet, savory, and juicy. With tender pork chops baked in a flavorful glaze of pineapple juice, brown sugar, and savory seasonings, this dish brings a tropical twist to classic comfort food. The caramelized pineapple slices not only add beautiful presentation but also a burst of natural sweetness that pairs beautifully with the pork.
This recipe is beginner-friendly, yet impressive enough for family gatherings or special dinners. Best of all, it’s a one-pan dish that saves you time and keeps cleanup simple.
Ingredients
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 can (20 oz) pineapple slices in juice (reserve the juice)
- ½ cup brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon cornstarch (optional, for thickening glaze)
- 1 tablespoon water (optional, for slurry)
Step-by-Step Instructions
Step 1: Prepare the Pork Chops
Pat pork chops dry with a paper towel. Season lightly with salt and pepper on both sides.
Step 2: Make the Glaze
In a bowl, combine reserved pineapple juice, brown sugar, soy sauce, ketchup, mustard, garlic, ginger, salt, and pepper. Whisk until smooth.
Step 3: Brown the Pork Chops
(Optional but recommended) Heat a skillet with a drizzle of oil and sear the pork chops for 2–3 minutes per side until golden brown. This step locks in juices and enhances flavor.
Step 4: Assemble the Dish
Place pork chops in a greased 9×13-inch baking dish. Arrange pineapple slices on top of and around the pork chops. Pour glaze mixture evenly over everything.
Step 5: Bake
Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until pork reaches an internal temperature of 145°F (63°C).
Step 6: Thicken the Glaze (Optional)
If you want a thicker glaze, remove pork and pineapple after baking, pour liquid into a saucepan, and whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Cook until thickened, then spoon over chops.
Step 7: Serve
Serve hot with extra glaze spooned over the pork chops and pineapple slices.
Ingredient Breakdown and Variations
- Pork Chops: Bone-in pork chops stay juicier, while boneless cook faster. Either works beautifully.
- Pineapple: Fresh pineapple can be used instead of canned, but keep some pineapple juice for the glaze.
- Soy Sauce: Adds umami. Swap with tamari for gluten-free.
- Brown Sugar: Can be replaced with honey or maple syrup for a natural sweetness.
- Ketchup: Adds tanginess. BBQ sauce is a fun alternative.
- Ginger: Fresh ginger adds warmth, but ground ginger works too.
- Extra Spice: Add red pepper flakes or a splash of hot sauce for a sweet-spicy twist.
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 385 kcal |
| Protein | 28 g |
| Carbohydrates | 30 g |
| Sugars | 22 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sodium | 620 mg |
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked pork chops and pineapple in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in the oven at 325°F (160°C) until warmed through, or microwave in short intervals. Add a splash of pineapple juice to keep moist.
Pro Tips for Perfect Pork Chops
- Don’t overcook the pork. Use a meat thermometer to pull them out at 145°F (63°C).
- For extra caramelization, broil the dish for 2–3 minutes at the end.
- Marinate pork chops in the glaze for 2–4 hours before baking for deeper flavor.
- Serve with mashed potatoes, rice, or roasted vegetables to soak up the glaze.
FAQs
Q: Can I use chicken instead of pork chops?
A: Yes! Chicken breasts or thighs bake beautifully with this glaze. Adjust baking time as needed.
Q: Do I need to sear the pork first?
A: It’s optional, but searing locks in juices and adds flavor. For a quicker meal, skip searing.
Q: Can I make this dish ahead of time?
A: Yes. Assemble the pork chops and pineapple in the baking dish with the glaze up to 24 hours in advance. Cover and refrigerate until ready to bake.
Q: Can I make this recipe in a slow cooker?
A: Yes! Cook on low for 6–7 hours or high for 3–4 hours. Thicken the glaze at the end if desired.
