Hawaiian Pork Chops

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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.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: American

Servings:

Calories: 308kcal

Author: Valerie Brunmeier

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

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.

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