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The sweet and tangy flavor of Hawaiian Pork Chops will be a hit. This skillet meal is simple to make and packed with flavor.
Hawaiian Pork Chops
The sweetness of the sauce combined with the tartness of pineapple makes this dish fabulous. I could literally eat this sweet and savory sauce by the spoonful. It is the best over pork chops and rice.
The recipe goes from skillet to table fast. You can’t get takeout in this amount of time. Plus, this tastes much better.
Ingredients:
- Boneless Pork Chops
- Olive Oil
- Salt and Pepper
- Soy Sauce
- Ketchup
- Light Brown Sugar
- Pineapple Slices – Do not drain because you want all of that yummy liquid.
- Minced Garlic. You can also use garlic powder.
- Ground Ginger
- Corn Starch
- Cold Water
How to make Hawaiian pork chops
- Combine the ingredients. In a small bowl, stir together the soy sauce, ketchup, brown sugar, pineapple juice from the can (save the pineapple slices), minced garlic and ground ginger.
- Prepare the skillet. Heat the olive oil in a large skillet over medium high heat.
- Add the seasoning to the pork. Season the pork chops with the salt and pepper. Place the pork chops in the hot skillet and cook for 2 to 3 minutes per side until browned.
- Pour the soy sauce. Add the soy sauce mixture to the skillet. Bring the mixture to a simmer. Cook for 2-3 minutes on each side.
- Thicken the sauce. Then combine the cornstarch and cold water together in a small bowl. Stir this mixture into the skillet to thicken the sauce.
- Place the fruit in the skillet and simmer. Then add the pineapple slices to the skillet. Cover and simmer for 7-10 minutes until the pork reaches an internal temperature for 145 degrees F. Watch them closely so you do not over cook the pork.
- Serve the pork chops. Serve while warm. Top the pork with the pineapple slices and the sauce from the skillet. Enjoy!
What to serve with Hawaiian pork chops:
- White Rice. You can save time and make Crock Pot White Rice. We make extra and freeze for an easy side dish. The sauce is amazing over rice.
- Brown Rice. If you need a quick last minute side, try making Microwave Brown Rice.
- Steamed Broccoli. Get this healthy side dish on the table in just 3 minutes.
- Roasted Asparagus. This easy side is light and healthy while being ready in minutes.
How to store leftovers:
Refrigerate any pineapple pork chop leftovers in an air tight container for up to 5 days.
We like to go ahead and portion the pork with sides an individual containers. This makes it so easy to grab for another quick lunch or dinner.
It tastes delicious reheated and the sauce is so flavorful.
What is the secret to making tender pork chops?
You will get perfectly cooked tender pork chops every time by using a meat thermometer.
I use an instant read meat thermometer to make sure that the pork is cooked to the right temperature before serving. The internal temperature should be 145 when properly cooked.
Variations:
- Grilled Pork Chops. You can grill the pork instead of using the stove top. Marinade the meat and grill each side for 4 to 5 minutes or until it reaches an internal temperature of 145 degrees. Reserve some of the sauce to baste the Grilled Hawaiian meat with.
- Green Peppers. Along with the pineapple slices, add green bell peppers to the mixture. It adds a gorgeous burst of color and tastes great. You could also use red or yellow bell peppers based on what you have on hand.
Pork Chop Hawaiian Recipe is so easy.
The sauce is the best. It takes plain pork chops up a level into something really amazing.
The entire dish is simple to make and takes just a handful of ingredients. Many of these are pantry staples that you likely already have on hand.
Give this a try for an easy weeknight dinner that tastes better than take out.
Print this Hawaiian Pork Chop Recipe:
Hawaiian Pork Chops
Ingredients
- 6 Boneless Pork Chops
- 1 Tbsp Olive Oil
- ½ tsp Salt
- ½ tsp Pepper
- ½ cup Soy Sauce
- ¼ cup Ketchup
- ¼ cup Light Brown Sugar
- 1 can Pineapple Slices 15 oz can – Do not drain
- 2 tsp Minced Garlic
- ¼ tsp Ground Ginger
- 1 Tbsp Corn Starch
- 2 Tbsp Cold Water
Instructions
- In a small bowl, stir together the soy sauce, ketchup, brown sugar, pineapple juice from the can (save the pineapple slices), minced garlic and ground ginger.
- Heat the olive oil in a large skillet over medium high heat.
- Season the pork chops with the salt and pepper. Place the pork chops in the hot skillet and cook for 2-3 minutes per side until browned.
- Add the soy sauce mixture to the skillet. Bring the mixture to a simmer. Cook for 2-3 minutes.
- Then combine the cornstarch and cold water together in a small bowl. Stir this mixture into the skillet to thicken the sauce.
- Then add the pineapple slices to the skillet. Cover and simmer for 7-10 minutes until the pork reaches an internal temperature for 145 degrees F. Watch them closely so you do not over cook the pork.
- Serve while warm. Top the pork with the pineapple slices and the sauce from the skillet. Enjoy!
This was delicious. A quick dinner that was very flavorful. I served it with rice , veggies and applesauce. I will definitely make it again.
My family loved this! No leftovers. Very easy to make. I would like to try this with chicken.