Brown Sugar Pineapple Pork Chops

Transform ordinary pork chops into a tropical delight with this irresistible brown sugar pineapple glaze. The combination of sweet, tangy, and savory flavors creates a restaurant-worthy dinner that comes together in just minutes.

This Hawaiian-inspired dish brings a touch of the islands to your dinner table, featuring juicy pork chops bathed in a caramelized pineapple sauce that’s sure to become a family favorite.

Why You’ll Love This

• Ready in just 10 minutes from start to finish
• Uses simple pantry ingredients you likely have on hand
• Perfect balance of sweet and savory flavors
• Kid-friendly recipe that adults will enjoy too
• No marinating required – great for last-minute dinners

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 4 cloves garlic, minced (I usually add an extra clove because we’re garlic people)
• 1/3 cup brown sugar, packed
• 1/4 cup soy sauce
• 1 tablespoon Dijon mustard
• 1 can (20 oz) pineapple chunks in juice, drained but reserve 1/4 cup juice
• 2 tablespoons fresh parsley, chopped (optional, but adds a nice pop of color)
• Red pepper flakes (optional, for heat)

Instructions

1. Take the pork chops out of the refrigerator about 20-30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels (this helps them brown better) and season generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering (but not smoking), add the pork chops. Don’t crowd the pan – work in batches if needed.
3. Sear the chops for about 3-4 minutes on each side until golden brown. They don’t need to be cooked through yet. Transfer to a plate and set aside.
4. In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Keep an eye on it – garlic burns quickly! (source: Ineskohl.info)
5. Add the brown sugar, soy sauce, Dijon mustard, and the reserved pineapple juice to the skillet. Stir until the sugar dissolves and the mixture starts to bubble.
6. Add the pineapple chunks and stir to coat them in the sauce. Let the sauce simmer for about 2 minutes until it starts to thicken slightly.
7. Return the pork chops to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and cook for about 5-7 minutes, or until the pork reaches an internal temperature of 145°F.
8. Remove from heat and add the remaining tablespoon of butter to the sauce, stirring until melted. This gives the sauce a beautiful glossy finish.
9. Sprinkle with chopped parsley and red pepper flakes if using. Let the pork chops rest in the sauce for a few minutes before serving.
10. Serve hot, spooning plenty of that sticky, sweet sauce and pineapple chunks over each pork chop.

Tips & Variations

• Use fresh or canned pineapple – both work great
• For extra flavor, add a splash of soy sauce to the glaze
• Substitute honey for brown sugar if preferred
• Choose thick-cut chops to prevent overcooking
• Let meat rest 5 minutes before cutting for juicier results

Serving Suggestions

Serve these glazed pork chops over a bed of fluffy white rice to soak up the delicious sauce. Add a side of steamed broccoli or Asian-style vegetables to complete the meal. For an extra tropical touch, consider serving with coconut rice instead of plain.

Notes

• Store leftovers in an airtight container for up to 3 days
• Pork is done when internal temperature reaches 145°F
• Sauce will continue to thicken as it cools

FAQs

• Can I use bone-in pork chops? Yes, just add 2-3 minutes cooking time per side.
• Will this work with other meats? This glaze works great with chicken or ham too.
• Can I make this ahead? Best served fresh, but you can prepare the sauce in advance.
• Is this recipe too sweet? Balance sweetness by adding a tablespoon of apple cider vinegar if desired.

Brown Sugar Pineapple Pork Chops

Recipe by Full Recipe

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Transform ordinary pork chops into a tropical delight with this irresistible brown sugar pineapple glaze. The combination of sweet, tangy, and savory flavors creates

Servings4

Prep15 min

Cook10 min

Calories—

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 4 cloves garlic, minced (I usually add an extra clove because we’re garlic people)
• 1/3 cup brown sugar, packed
• 1/4 cup soy sauce
• 1 tablespoon Dijon mustard
• 1 can (20 oz) pineapple chunks in juice, drained but reserve 1/4 cup juice
• 2 tablespoons fresh parsley, chopped (optional, but adds a nice pop of color)
• Red pepper flakes (optional, for heat)

Steps

1. Take the pork chops out of the refrigerator about 20-30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels (this helps them brown better) and season generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering (but not smoking), add the pork chops. Don’t crowd the pan – work in batches if needed.
3. Sear the chops for about 3-4 minutes on each side until golden brown. They don’t need to be cooked through yet. Transfer to a plate and set aside.
4. In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Keep an eye on it – garlic burns quickly! (source: Ineskohl.info)
5. Add the brown sugar, soy sauce, Dijon mustard, and the reserved pineapple juice to the skillet. Stir until the sugar dissolves and the mixture starts to bubble.
6. Add the pineapple chunks and stir to coat them in the sauce. Let the sauce simmer for about 2 minutes until it starts to thicken slightly.
7. Return the pork chops to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and cook for about 5-7 minutes, or until the pork reaches an internal temperature of 145°F.
8. Remove from heat and add the remaining tablespoon of butter to the sauce, stirring until melted. This gives the sauce a beautiful glossy finish.
9. Sprinkle with chopped parsley and red pepper flakes if using. Let the pork chops rest in the sauce for a few minutes before serving.
10. Serve hot, spooning plenty of that sticky, sweet sauce and pineapple chunks over each pork chop.

Notes

• Store leftovers in an airtight container for up to 3 days
• Pork is done when internal temperature reaches 145°F
• Sauce will continue to thicken as it cools