Last updated on July 2nd, 2018.
Easy Pineapple Pork Chops recipe. Perfectly browned pork chops with an amazing pineapple-Dijon sauce – ready in 30 minutes from scratch. This recipe is a weeknight favorite!
So remember that pineapple jam I made a while back? Well a whole pineapple makes a whole LOT of jam, so I had to think of creative ways to use it. Let me tell you, that was not a bad problem to have. I’ve been putting homemade pineapple jam on my toast in the mornings. I made a delicious coconut cake with pineapple filling. And my latest pineapple jam adventure was making these awesome pork chops with a pineapple and Dijon mustard sauce.
The pineapple topping for these pork chops came out SO GOOD. Sweet and salty, just a bit tangy and just so flavorful. The onions and the Dijon mustard add a wonderful savory flavor to the pineapple jam, and all the ingredients came together so nicely.
All of this flavor in just 30 minutes from scratch.
A few notes about this Pineapple Pork Chops recipe:
It is definitely fastest to make these pork chops in a skillet large enough to fit all 6 pork chops, but if your skillet isn’t big enough, you can brown the pork chop in two batches. Then make the sauce and simmer all the pork chops in the sauce all together.
Or you can just cook 4 pork chops instead of 6. You’ll have some extra sauce but that’s never a bad thing 🙂
If you don’t have both white wine and chicken broth on hand, you can skip one of these and just double the amount of the other ingredient you use. But I really would recommend using both of the ingredients to get the most flavor.
Whenever we open a bottle of white wine to drink, I always leave a bit in the bottle to use for cooking over the next week or two.
And whenever I open a quart container of chicken broth and don’t use all of it, I freeze leftover chicken broth in ice cube trays and then transfer them to a zip lock bag in the freezer. This way I can use as many broth ice cubes as I need for a recipe and not let a whole container of broth go to waste because I forgot about it in the back of the fridge.
Easy Pineapple Pork Chops
- Season the pork chops liberally with salt & pepper. In a large skillet, heat 2 tablespoons of olive oil and cook the pork chops for about 3 minutes on each side over high heat, or until they are nicely browned. Set aside on a plate.
- Add the remaining oil to the same skillet, and add the sliced onions. Turn the heat to medium and saute the onions for about 5-7 minutes, or until they soften and start to turn golden brown.
- While the onions are cooking, combine the pineapple preserves, white wine, chicken broth, and Dijon mustard in a small bowl and mix well. Add the mixture to the skillet with the onions, bring to a boil, and reduce heat and allow to simmer for about 5 minutes.
- Place the pork chops into the pineapple sauce in the skillet and continue to cook for about 5 minutes, or until the pork chops are fully cooked and reach an internal temperature of 145F. Serve by spooning the pineapple sauce over the pork chops.
[Recipe inspiration: Taste of Home]