Easy One Pan Pineapple Pork Chops
These easy One Pan Pineapple Pork Chops are perfectly seared and simmered in a sweet and savory pineapple glaze made with pineapple juice, Dijon mustard, apricot preserves, garlic, and fresh thyme. Ready in about 30 minutes, this flavorful skillet dinner is perfect for busy weeknights and delicious served over rice with green beans or mashed potatoes.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- Salt and black pepper, to taste
- 2 cups pineapple chunks (fresh or canned in juice, drained)
- ½ cup pineapple juice
- ¼ cup orange juice
- 2 tablespoons apricot preserves
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
Step 2Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Step 3Add the pork chops and sear for 3–4 minutes per side until beautifully golden brown. Transfer them to a plate. They do not need to be fully cooked yet.
Step 4Reduce the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Cook for about 30 seconds until fragrant.
Step 5Whisk together the pineapple juice, orange juice, apricot preserves, Dijon mustard, garlic powder, and thyme. Pour the mixture into the skillet, scraping up any browned bits from the bottom of the pan.
Step 6Add the pineapple chunks and bring the sauce to a gentle simmer.
Step 7In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir it into the sauce and simmer for 1–2 minutes until the glaze begins to thicken.
Step 8Return the pork chops and any accumulated juices to the skillet. Spoon the pineapple glaze over the tops of the pork chops.
Step 9Cover and cook for 6–8 minutes, or until the pork reaches an internal temperature of 145°F.
Step 10Remove from the heat and let the pork chops rest for 5 minutes.
Step 11Serve over steamed white rice with green beans, generously spooning the warm pineapple chunks and glaze over each pork chop. Garnish with fresh thyme, if desired.
Notes
- Fresh pineapple gives the best flavor, but canned pineapple packed in juice works wonderfully.
- Thick-cut pork chops stay much juicier than thin chops.
- Double the sauce if you plan to serve it over rice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave with a splash of pineapple juice or chicken broth to keep the sauce silky.