Pineapple-Onion Pork Chops

Overhead view of a spatula lifting a pineapple-onion pork chop out of a baking dish.

Pineapple-Onion Pork Chops

These Pineapple-Onion Pork Chops are an easy dinner with tender pork, sweet onions, and a sweet-savory sauce with Dijon, brown sugar, and pineapple juice!

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: American

Keyword: Pineapple-Onion Pork Chops

Servings:

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 9x13 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

Use canned pineapple juice for the most consistent flavor and texture. It's sweet, tangy, easy to keep in the pantry, and won't make the pork mushy the way fresh pineapple juice can.

Nutrition