These easy one pan pineapple thyme pork chops will make you feel like you’re on vacation somewhere tropical, and no one has to know they only took 30 minutes to make!
I love a great pork recipe and this one is not only tasty but super easy to make!
I’ve used this same recipe for pork tenderloin, boneless chops, and bone-in.
Bone-in pork chops are what I had on hand this night, so that’s what I’m using here but don’t be afraid to improvise. It turns out great every time!
On days we are at the farm, I want to get dinner on the table quickly, so I always go for a one pan easy meal.
A lot of these ingredients are staples in my pantry so it takes no time at all to whip this together.
Printable Recipe for these Pineapple Thyme Pork Chops below…
I love using pineapple juice as a trick to break down tougher meats like pork quickly. Pineapple contains bromelain, which digests protein, and softens the tissues in meat.
It’s a fantastic shortcut when you’ve forgotten to marinade or brine. Especially for something like pork.
Plus it gives it tremendous flavor!
Pork can definitely be dry and bland if you don’t cook it right, but not by doing it this way!
This easy one pan pineapple thyme pork chop recipe is fool proof as the citrus juices penetrate and infuse the meat with so much flavor in a super short amount of time!
Here’s how to make it…
Print
One Pan Pineapple Thyme Pork Chops
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These easy one pan pineapple thyme pork chops will make you feel like you’re on vacation somewhere tropical, and no one has to know they only took 30 minutes to make!
Ingredients
- 4 Pork Chops (bone-in)
- 3 tablespoons apricot preserves
- 3 tablespoons Dijon mustard
- 3 tablespoons orange juice
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 can pineapple chunks with juice reserved
- 2 tablespoons butter
- 2 tablespoons chopped fresh thyme
- salt and pepper to taste
Instructions
- In a small bowl mix apricot preserves, orange juice, mustard, ginger and curry powder and set aside.
- Pour out pineapple juice from can into 1/3 cup measuring cup. If you don’t have enough- fill the rest with orange juice.
- Heat up butter on medium high heat in a non stick skillet, and season both sides of pork chops with salt, pepper and garlic powder.
- Cook the chops on 3-4 minutes on both sides.
- Once pork chops have nice brown color to them, add in your sauce mixture and reserved pineapple juice to the pan. Lower heat to medium and cook for about 10 minutes.
- Add in pineapple chunks and fresh thyme. Toss everything together and continue cooking for another 2-3 minutes until sauce has thickened a bit and pineapple is heated through.
Notes
- Goes great with mashed potatoes or rice and green beans
*Feel free to substitute pork chops for pork tenderloin or boneless
Enjoy!
- Category: Pork
- Method: One Pan
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 8 grams
- Sodium: 388 grams
- Fat: 8 grams
- Carbohydrates: 25 grams
- Protein: 22 grams
- Cholesterol: 72 mg
Keywords: one pan meal, skillet meal, pork chop recipe, pineapple pork chops
Here’s a few more pork recipes you may like-
- Grilled Maple Dijon Pork Chops
- Mojo Pork Tenderloin with Mango Salsa
- One Pot Pork Chops and Peppers
- Pork Marsala with Mushrooms and Shallots
Talk to you soon!
XO
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