Baked Pineapple Teriyaki Pork Chops

Ingredients

For the Pork Chops

• 4 bone-in or boneless pork chops (about 1-inch thick; approximately 6-8 oz each)
• 1 (20 oz) can of pineapple rings in 100% juice (reserve the juice)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

For the Teriyaki Glaze

• ¾ cup reserved pineapple juice (from the can)
• ½ cup low-sodium soy sauce (or tamari for gluten-free)
• ⅓ cup brown sugar (packed)
• 2 tablespoons honey
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• Optional: 1 teaspoon sesame oil (for depth)

For Garnish

• Fresh chopped parsley or cilantro
• Sesame seeds
• Chopped green onions (scallions)

Instructions

1. Prepare the Oven and Pork

1. Preheat your oven to 400°F (200°C). Remove the pork chops from the refrigerator and pat them completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt, pepper, and garlic powder.

2. Sear the Chops (The Flavor Base)

1. Heat the olive oil in a large, oven-safe skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a golden-brown crust forms. Do not move the chops around while they are searing; let the heat do its job. Remove the chops from the pan and set them aside on a plate. Note: They are not fully cooked yet; they will finish in the oven.

3. Make the Teriyaki Sauce

1. In the same pan, reduce the heat to medium. Add the reserved pineapple juice, soy sauce, brown sugar, honey, garlic, and ginger. Use a wooden spoon to scrape the browned bits (fond) off the bottom of the pan—this is packed with flavor. Bring the mixture to a gentle simmer.

4. Thicken the Sauce

1. Pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue to whisk for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove the pan from the heat.

5. Assemble and Bake

1. Return the seared pork chops to the skillet, nestling them into the sauce. Arrange the pineapple rings on top of and around the pork chops. Drizzle a little extra sauce over the tops of the pineapple.
2. Transfer the skillet to the preheated oven. Bake, uncovered, for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). For best results, use a meat thermometer. During the last 5 minutes of baking, you can turn on the oven’s broiler to caramelize the pineapple tops, but watch it closely to prevent burning.

6. Rest and Serve

1. Remove the skillet from the oven. Transfer the pork chops and pineapple rings to a serving platter. Let the meat rest for at least 5 minutes before serving. Pour the remaining pan juices over the top.

7. Garnish

1. Sprinkle with fresh herbs, sesame seeds, and green onions for a fresh, vibrant finish.

Nutrition

Calories: 490 kcal · Protein: 35 g · Fat: 22 g · Carbohydrates: 35 g Dietary · Saturated Fat: 7 g · Fiber: 1 g · Sugar: 28 g · Sodium: 950 mg