Few dishes strike the perfect balance between sweet, smoky, and savory quite like these Brown Sugar-Pineapple Pork Chops. Seared to golden perfection, coated in a rich brown sugar glaze, and topped with caramelized pineapple, this dish is a restaurant-quality meal made right at home. Whether you’re looking for an easy weeknight dinner or a dish to impress your guests, these pork chops deliver on flavor, texture, and simplicity.
Why This Recipe Works
These sweet and savory pork chops hit all the right notes:
- Perfectly seared pork chops – Cooking the chops at high heat gives them a golden crust while keeping the inside juicy.
- A luscious brown sugar glaze – The combination of brown sugar, soy sauce, Dijon mustard, and pineapple juice creates a rich, sticky sauce.
- Caramelized pineapple magic – Cooking the pineapple slices in the glaze intensifies their natural sweetness and adds a tropical touch.
- One-pan convenience – Everything cooks in one skillet, making cleanup a breeze.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes)
For the Pork Chops:
- 4 bone-in or boneless pork chops
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For the Brown Sugar-Pineapple Glaze:
- 1 can (20 oz) pineapple slices (reserve ½ cup pineapple juice)
- ⅓ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- ½ teaspoon red pepper flakes (optional, for a little kick)
How to Make Brown Sugar-Pineapple Pork Chops
1. Season the Pork Chops
I start by patting the pork chops dry with a paper towel—this helps them get a nice sear. Then, I season both sides with salt, pepper, paprika, and garlic powder. These seasonings enhance the natural flavor of the pork without overpowering the glaze.
2. Sear the Pork Chops
In a large skillet over medium-high heat, I heat 1 tablespoon of olive oil. Once hot, I sear the pork chops for about 3-4 minutes per side, until they develop a golden-brown crust. Then, I remove them from the skillet and set them aside while I make the glaze.
3. Make the Brown Sugar Glaze
In the same skillet, I melt 1 tablespoon of butter, scraping up any browned bits from the pork. Then, I stir in:
- ⅓ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- ½ cup reserved pineapple juice
- ½ teaspoon red pepper flakes (optional)
I cook this mixture over medium heat for 2-3 minutes, stirring frequently until it slightly thickens.
4. Caramelize the Pineapple
Now for my favorite part! I add the pineapple slices to the skillet, cooking them for 1-2 minutes per side, just until they turn golden and slightly caramelized.
5. Simmer & Coat the Pork Chops
I return the seared pork chops to the skillet, spooning the glaze over the top. Letting them simmer for 2-3 more minutes ensures they’re fully coated and absorb all those incredible flavors.
6. Serve & Enjoy!
I serve these sweet and smoky pork chops warm, with extra glaze and caramelized pineapple on top. They pair beautifully with steamed rice, mashed potatoes, or roasted veggies.
Pro Tips for the Best Pork Chops
- Use thick-cut pork chops – They retain more moisture and don’t dry out as easily.
- Don’t overcook! – Pork chops are best at 145°F (63°C) internal temperature. Use a meat thermometer for accuracy.
- Let them rest – Resting the pork for 5 minutes after cooking helps keep them juicy.
- For extra depth of flavor – Add a splash of balsamic vinegar to the glaze for a hint of tanginess.
What to Serve With These Pork Chops
This dish is packed with bold flavors, so I love pairing it with simple sides:
- Steamed jasmine rice – It soaks up the rich glaze beautifully.
- Garlic mashed potatoes – Creamy and buttery potatoes complement the sweetness of the pork.
- Roasted vegetables – Green beans, asparagus, or Brussels sprouts add a fresh contrast.
- Hawaiian rolls – Soft, slightly sweet rolls are perfect for sopping up the sauce.
FAQs (From My Kitchen to Yours)
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just use ½ cup fresh pineapple juice in the glaze and slice fresh pineapple into rings for caramelizing.
Q: Can I grill these pork chops instead?
A: Yes! Sear the pork chops on a hot grill for 3-4 minutes per side, then brush with the glaze and finish cooking until they reach 145°F.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a little extra sauce.
Q: Can I make this dish ahead of time?
A: Yes! You can marinate the pork chops in the seasonings and pineapple juice for up to 24 hours for even more flavor.
Q: Can I make this dish spicy?
A: Yes! Add extra red pepper flakes or a drizzle of Sriracha for a spicier version.
Why You’ll Love These Brown Sugar-Pineapple Pork Chops
This dish is sweet, savory, and incredibly satisfying. The combination of caramelized pineapple, brown sugar glaze, and tender pork chops creates a bold, balanced meal that’s as easy to make as it is delicious. Whether you serve it for a weeknight dinner or a special occasion, it’s guaranteed to impress everyone at the table.
Give this recipe a try, and let me know how it turns out! Happy cooking!
Brown Sugar-Pineapple Pork Chops – A Sweet & Savory Dinner Favorite
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 4 bone-in pork chops
- 1/2 cup brown sugar
- 1 cup fresh pineapple, sliced
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the pork chops with salt, black pepper, and garlic powder.
- Add the pork chops to the skillet and sear for about 4-5 minutes on each side until golden brown.
- In a small bowl, mix the brown sugar and Dijon mustard until well combined.
- Spoon the brown sugar mixture over the pork chops and let it caramelize for about 2-3 minutes.
- Add the pineapple slices to the skillet and cook until caramelized, about 2-3 minutes on each side.
- Serve the pork chops topped with the caramelized pineapple.
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