These Hawaiian Pork Chops are pan-seared until golden and simmered in a sweet and savory pineapple sauce with bell pepper, onion, garlic, and ginger. It’s a vibrant, saucy skillet dinner that’s perfect for spooning over a bed of fluffy rice.
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Table of Contents
Why This Recipe Works
The easy skillet method used for this Hawaiian Pork Chop recipe works beautifully for cooking thick boneless pork chops. After a quick sear, they simmer gently in the sauce until perfectly tender while the flavors build in the pan. The result is juicy pork and plenty of sweet and savory pineapple sauce for spooning over rice.
The recipe makes use of pantry staples like soy sauce, ketchup, apple cider vinegar, and canned pineapple tidbits, with the addition of colorful red bell pepper and onion. The glossy sauce and bright pops of pineapple and pepper make it a gorgeous dish that brings a little summer feel to your kitchen any time of year.
I served it over a mound of Coconut Rice and the combination was irresistibly good. These pork chops were such a hit at our house that this recipe immediately went on my “make again” list.
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Pin ItIngredient Notes
- Pork chops: Use 4 boneless pork loin chops totaling about 1½ to 2 pounds and no more than 1 inch thick. If your pork chops are thicker, place them between two pieces of plastic wrap and gently pound them to an even thickness so they cook more quickly and evenly.
- Pineapple tidbits: Be sure to use pineapple packed in 100% juice, not syrup. The juice adds flavor to the sauce without making it overly sweet.
- Soy sauce: I recommend low-sodium soy sauce to make it easier to control the salt level.
- Brown sugar: Just enough to balance the acidity and saltiness in the sauce. Light or dark brown sugar will both work.
- Apple cider vinegar: Adds brightness and balance to the sauce. Rice vinegar works well too.
- Ginger: Ginger paste is convenient and works very well here, but freshly grated ginger is also great. Ground ginger can be used in a pinch.
- Chicken broth: Low sodium broth adds savory depth to the sauce.
- Cornstarch: Mixed with water to create a slurry that thickens the sauce into a glossy glaze that coats the pork chops.
How to Make Hawaiian Pork Chops
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Season and brown the pork chops. Sprinkle both sides with the salt and pepper. Cook in oil in a large skillet until nicely browned on both sides. Transfer to a plate and set aside.
- Sauté the vegetables. Cook the bell pepper and onion until just beginning to soften, then add the garlic and cook briefly until fragrant.
- Add the sauce ingredients. Stir in the chicken broth, pineapple tidbits with their juice, soy sauce, brown sugar, ketchup, ginger, and apple cider vinegar and bring the mixture to a boil.
- Simmer the pork chops. Return the pork chops and any juices to the skillet and simmer until cooked through.
- Thicken the sauce. Transfer the pork chops to a plate. Stir the cornstarch slurry into the skillet and cook until the sauce thickens.
- Finish and serve. Nestle the pork chops into the sauce and spoon the pineapple sauce over the top. Serve over rice, if desired.
FAQ
Yes. Bone-in chops will work but may need a few extra minutes of simmering.
The recipe makes use of the juice from the canned pineapple tidbits, which adds great flavor to the sauce. If you use fresh pineapple instead, add about ¼ cup pineapple juice or additional chicken broth to replace the liquid.
Pork chops should be cooked to an internal temperature of 145°F when checked with a meat thermometer. At this temp, or even slighly over, they will be juicy, tender, and perfectly cooked.
Storage Tips
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce. You can also reheat individual portions in the microwave until warmed through.
More Pork Recipes
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Skillet Braised Pork Chops
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Cream of Mushroom Pork Chops
30 Minute Meals
Pork Chops with Apples and Onions
Slow Cooker
Slow Cooker Asian Pork with Peppers
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Hawaiian Pork Chops
Ingredients
- 4 boneless pork loin chops, ¾- to 1-inch thick (1 ½ to 2 pounds total weight)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon neutral oil, like avocado or canola, or as needed
- 1 large red bell pepper, chopped 1-inch pieces
- ½ medium yellow or sweet onion, thinly sliced (halve it then thinly slice it the short way)
- 2 cloves garlic, minced
Sauce
- ¾ cup low-sodium chicken broth
- 8 ounce can pineapple tidbits in 100% juice, undrained
- 3 tablespoons low-sodium soy sauce, or tamari for gluten-free
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 ½ teaspoons ginger paste or freshly grated ginger, can sub ½ teaspoon ground ginger
- 2 teaspoons apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 green onions, thinly sliced, optional for garnish
- Cooked rice, for serving, optional
Instructions
- Season both sides of the pork chops with salt and pepper.
- Heat the oil in a large skillet over MEDIUM heat. Add the pork chops and cook 3 to 4 minutes per side, until browned. Transfer the chops to a plate and set aside.
- Add a little additional oil to the skillet, if needed and return it to MEDIUM heat. Add the red bell pepper and onion to the skillet. Cook, stirring, until the onions are golden and the peppers just beginning to soften (they’ll simmer in the sauce later), about 3 minutes. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the chicken broth, pineapple tidbits with their juice, soy sauce, brown sugar, ketchup, ginger, and apple cider vinegar and stir to combine. Bring the mixture to a gentle boil.
- Return the pork chops and any accumulated juices to the skillet. Increase the heat as needed to bring the sauce to a boil, then reduce the heat to MEDIUM-LOW, cover, and simmer (at a low boil) for 8 to 12 minutes, or until the pork reaches an internal temperature of 145 °F. Total time will vary depending on the thickness of your chops. Remove the skillet from the heat and transfer the pork chops to a plate and set aside.
- In a small bowl, whisk together the cornstarch and cold water. Stir the slurry into the skillet. Bring to a simmer over LOW heat and cook, stirring, for 1 to 2 minutes, until the sauce thickens and becomes glossy. Remove from the heat.
- Nestle the pork chops down into the sauce and spoon some of the sauce over the top. Garnish with green onions, if using.
- Serve over hot cooked rice with plenty of the pineapple sauce spooned over the top.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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