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Skillet Hawaiian Style Pork Chops

Succulent pork chops cooked in a sweet, tangy Hawaiian-style sauce with juicy pineapple, perfect for a flavorful and easy weeknight meal.
3
35 min
TOTAL TIME
836
CALORIES
$3.39
PER SERVING
Skillet Hawaiian Style Pork Chops
Ingredients
14 INGREDIENTS
4 SERVINGS
Soy Sauce
1/3 cup soy sauce
Pork Chops
4 whole pork chops
1-inch thick
Salt
1/4 tsp salt
Vegetable Oil
1 tbsp vegetable oil
Minced Garlic
2 tsp minced garlic
Cornstarch
1 1/2 tbsp cornstarch
Cooked Rice
2 cups cooked rice
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Freshly Ground Black Pepper
1/4 tsp freshly ground black pepper
Brown Sugar
1/4 cup brown sugar
Ketchup
1/4 cup ketchup
Rice Vinegar
3 tbsp rice vinegar
Water
1/4 cup water
Canned Pineapple Slices
15 oz canned pineapple slices
1/2 cup juice reserved
Directions
7 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Season pork chops on both sides with salt and freshly ground black pepper.
2
In a large skillet, heat vegetable oil over medium-high heat. Sear pork chops for 3-4 minutes per side until well-browned. Remove from skillet and set aside.
3
In a medium bowl, whisk together soy sauce, brown sugar, ketchup, reserved pineapple juice, rice vinegar, and minced garlic.
4
In a separate small bowl, whisk together water and cornstarch until dissolved. Stir into the sauce mixture.
5
Pour the sauce into the skillet and bring to a simmer over medium heat. Cook for 2 minutes, stirring occasionally.
6
Return cooked pork chops to the skillet and add pineapple slices. Cook for an additional 5-7 minutes in the sauce, turning pork chops halfway through, until cooked through and sauce thickens.
7
Serve pork chops over cooked rice and garnish with chopped cilantro.
Health Info
Macros
110g
CARBS
18g
FAT
51g
PROTEIN
Contains these allergens
SOYBEANS
WHEAT
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?