Pan-Seared Pork Chops With Charred Pineapple

By Ali Slagle

Published February 24, 2023

  • A large white platter topped with pork chops, seared pineapple, sliced peppers and herbs is photographed from overhead. To the bottom right of the platter are two serving utensils.
    Dane Tashima for The New York Times. Food Stylist: Erika Joyce.
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Total Time
20 minutes
Rating
4(570)
Comments
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In this quick skillet dinner, which is reminiscent of sweet and sour pork and tacos al pastor, boneless pork chops are seared with just a bit of sugar to promote browning, then pineapple chunks cook in the drippings until caramelized but still crisp. Once the pork is cooked, a spicy soy sauce is poured on top to add juiciness. It’s a perfect combination: The tangy, sweet pineapple cuts the richness of the pork, while the soy sauce balances the sweetness of the pineapple. You could also use tofu, boneless chicken thighs, thinly sliced pork tenderloin or shoulder, or a firm fish in place of the pork chops. Eat with rice, noodles, sliced cucumbers or sautéed greens.

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Ingredients

Yield:4 servings

  • ¼ cup soy sauce

  • 1 tablespoon white vinegar

  • 1 teaspoon toasted sesame oil

  • 2 garlic cloves, thinly sliced

  • 1 hot green or red chile, thinly sliced, or ½ teaspoon ground cayenne

  • Granulated sugar

  • 6 thin (½-inch) boneless pork chops (about 1 ½ pounds total), patted dry

  • Salt

  • 2 tablespoons neutral oil (such as grapeseed)

  • 3 cups of 1 ½-inch pineapple pieces (from ½ a pineapple)

  • Handful of cilantro leaves and stems, coarsely chopped, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 163 milligrams cholesterol; 592 calories; 21 grams monosaturated fat; 8 grams polyunsaturated fat; 8 grams saturated fat; 30 grams fat; 2 grams fiber; 998 milligrams sodium; 57 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a liquid measuring cup or small bowl, stir together the soy sauce, vinegar, sesame oil, garlic, chile and a pinch of sugar; set aside. Season the pork chops all over with salt and 1 teaspoon sugar.

  2. Step 2

    Heat the oil in a large cast-iron skillet over medium-high. Add the pork and cook until browned underneath, 3 to 4 minutes. Press the meat with your tongs or spatula so it doesn’t buckle. Flip and cook until just cooked through, 1 to 2 minutes. Turn off the heat, transfer the pork to a lipped plate or platter and pour over the soy sauce dressing.

  3. Step 3

    Set the skillet over medium and cook the pineapple, undisturbed, until golden and charred underneath but not soft or cooked through, 2 to 3 minutes. Nestle the pineapple in the dressing among the pork chops. Eat right away or let sit for up to 15 minutes. Serve the pork and pineapple with a spoonful of the dressing and the cilantro on top.

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Ratings

4 out of 5
570 user ratings
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Comments

Shirley P.

Try slicing the tenderloin into half inch think slices. I think the cooking time would be nearly the same.

Tracy O

Made tonight with boneless, skinless chicken thighs with excess fat removed since that's what was in the fridge. Made an easy, tasty dinner with rice and lightly sauteed cabbage. My children especially enjoyed the pineapple.

Jeff Zoldan

Yes, this can be made with canned pineapple chunks. Made it last night as per directions with canned pineapple and it was delicious!

KD

We cubed the pork chops and pineapple and put them onto skewers to grill since we love the taste of grilled pineapple. Came back inside with the grilled pineapple and pork and plopped in a pan with the sauce to glaze, topped with cilantro once plated. We absolutely devoured this - will be making again.

Surale

The sauce was waaaay too vinegary. And I love vinegar! And the pork was dry. Won’t be making this again even though my family tried to be polite and pretend to like it.

JanetPgh

We loved this. I used a cast iron skillet and at first the pork chops created too much liquid and did not char. I emptied the liquid and all went well from there. I think I added too much oil. Great for a one skillet, fast - and healthy dinner. I added the sauce directly to the pan at the end instead of using for marinade and next time I will double the sauce cause it was so good with rice.

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