Pineapple-Onion Pork Chops
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These Pineapple-Onion Pork Chops are pan-fried until golden, covered with a sweet and tangy sauce, and finished in the oven until tender. I love this for a simple midweek dinner because it feels a little different from the usual routine. The sauce is simple but so flavorful, with pineapple juice, mustard, brown sugar, and onions for a savory finish. These pineapple pork chops are easy, saucy, and delicious served over rice or potatoes!
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Pork chops are such an easy grab at the store when I need a fast and affordable dinner, and these pineapple-onion pork chops turn them into something bright and saucy. A quick dredge in flour seasoned with salt, pepper, and garlic powder helps the pork chops brown nicely and coats them evenly, so every bite has flavor from the start. Then the pineapple-onion sauce picks up all those golden bits in the skillet as it simmers, turning glossy, sweet, tangy, and extra delicious.
But what really makes this recipe for me is the onions. They soften into the sauce and balance the brown sugar, honey, pineapple juice, and tangy Dijon mustard perfectly. I always use thinner pork chops here because they cook quickly in the oven, so keep those thicker-cut chops for my apple cider pork chops recipe!
Helpful Tips & Variations
- Use thin-cut boneless pork chops (½-inch thick). They cook fast, and I also find them easier to eat than bone-in chops. Thicker chops or bone-in chops can work if that’s all you’ve got, but they’ll need more time in the oven, which can cause the sauce to reduce a little more than I’d like. The pork chops are ready when the thickest part of the meat reaches 145°F.
- Scrape up those browned bits. After searing the pork chops, use the pineapple juice to loosen the golden bits stuck to the skillet. They add so much flavor to the sauce and help it taste richer.
- Simmer until lightly thickened. The sauce should look glossy and smooth, with tender onions. It doesn’t need to reduce too much since it will continue cooking a bit in the oven.
- Don’t overcook the pork. Pork chops can dry out quickly if they cook for too long. I use an instant-read thermometer and cook just until they reach 145°F. If you don’t have a thermometer, cut into the thickest part of one chop; the meat should be mostly white with a slight blush of pink and the juices should run clear.
- Serve with any rice or potatoes you like. Leftover rice works great. Or you can make a fresh batch of rice while these glazed pineapple pork chops cook (white, brown, jasmine, basmati, or whatever you have on hand all work). Follow the package directions and serving amount for your specific rice. You can never go wrong with mashed potatoes either!
Pineapple-Onion Pork Chops
Equipment
- 9"x13" baking dish
- Large Shallow Bowl
- Large Nonstick Skillet
Ingredients
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 6 boneless pork loin chops, thinly sliced to ½-inch thick (about 1½ pounds)
- 4 tbsp butter, divided
- 1 small sweet onion, sliced
- 1½ cups pineapple juice, canned (see note)
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Preheat oven to 350℉. Lightly coat a 9×13 baking dish with nonstick spray.
- In a large shallow bowl, whisk together the flour, salt, pepper, and garlic powder.
- Dredge the pork chops in the flour mixture on both sides, shaking off any excess.
- In a large nonstick skillet, melt 3 tablespoons butter over medium-high heat. Once melted, add the pork chops and cook 2-3 minutes per side, until golden. Transfer to the prepared baking dish.
- In the same skillet, add the remaining tablespoon butter and sliced onions; sauté for about 3 minutes to soften. Then add the pineapple juice, brown sugar, mustard, and honey. Bring to a boil, then reduce heat to a gentle bubble, uncovered, for about 3-5 minutes until the sauce is slightly thickened and the onions are tender.
- Pour the onions and sauce evenly over the pork.
- Transfer baking dish to the oven and cook, uncovered, until the pork is cooked through, about 10 minutes (and an internal temperature of 145℉.)
- Serve with rice and a simple green salad.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pineapple-Onion Pork Chops Step by Step
Gather all of your ingredients. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
Coat the pork chops: In a large shallow bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder until evenly combined. Dredge 6 thin-cut boneless pork loin chops in the flour mixture, coating both sides. Shake off any extra flour so the chops have a light, even coating rather than a thick layer.
Brown the pork chops: Melt 3 tbsp of the butter in a large nonstick skillet over medium-high heat. Once the butter is melted and lightly bubbling, add the pork chops in a single layer and cook for 2-3 minutes per side, until golden brown. They don’t need to be cooked through yet, just nicely browned on the outside. Transfer the pork chops to the prepared baking dish.
Soften the onions: Add the remaining 1 tbsp butter to the same skillet, then stir in 1 small sliced sweet onion. Sauté for about 3 minutes, scraping up any browned bits from the bottom of the pan, until the onions begin to soften and smell sweet.
Make the pineapple onion sauce: Stir 1½ cups canned pineapple juice, 2 tbsp brown sugar, 2 tbsp Dijon mustard, and 1 tbsp honey into the skillet with the onions. Bring the mixture to a boil, then reduce the heat and let it gently bubble, uncovered, for 3-5 minutes. The sauce should look slightly glossy and a little thickened, and the onions should be tender.
Sauce the pork: Pour the pineapple onion sauce evenly over the pork chops in the baking dish.
Bake until tender. Transfer the baking dish to the oven and bake uncovered for about 10 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F. Thin pork chops cook quickly, so keep an eye on them to avoid drying them out.
Serve: Spoon some of the pineapple sauce and onions over each pork chop, then serve with cooked rice and a simple leafy green salad. Enjoy!
Serving Suggestions
I always serve these pineapple-onion pork chops with white rice and a crisp leafy green salad to keep the meal simple and fresh. The rice soaks up the sweet and tangy sauce, and the salad adds a nice cool crunch on the side. Sometimes I’ll go with a Greek lettuce salad for something different, or my simple side salad, which has lots of textures and flavors that pair well with the pineapple pan sauce. You can also swap the rice for mashed potatoes and serve the pork chops with any veggie you like, such as roasted carrots, for a cozier meal!
Storing Leftovers
- Fridge. You can store leftover pineapple-onion pork chops (with the sauce) in an airtight container in the fridge for up to 3-4 days.
- Freezer. You can freeze this dish, though the onions will soften more once thawed. Store in a freezer-safe container for up to 3 months. I like to portion the chops and sauce into individual freezer-safe containers to make thawing easier. Thaw in the fridge overnight before reheating.
- Reheat. Reheat gently on the stovetop or in the microwave until warmed through, taking care not to overcook the pork, or it can dry out. Add a splash of water or pineapple juice if the sauce has thickened too much.
More Easy Pork Chop Recipes
- These Air Fryer Pork Chops are a weeknight win with a crunchy outside, tender center, and simple pantry seasonings!
- My Pork Chops with Caramelized Apples bring all the cozy fall flavor with juicy pork, tender apples, brown sugar, cinnamon, and thyme.
- Air Fryer Pork Chop Bites cook quickly because the pork is cut small, so every piece gets tender, juicy, and a little crisp.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
