Pork chops and pineapple in the oven is a delicious dinner with a homemade sweet and sour sauce my family loves. Adding this fruit makes the meat super tender in about 30 minutes.
Ok so I was born in Hawaii so tropical flavors are in my DNA, I just can’t get enough of these flavors! Not only does it create a sweet taste but citrus helps make meat super tender so it’s a win win if you ask us. 😉
The sauce we make to pour over the top of our Baked Pork Chops is like sweet and sour! Yes you could buy it bottled but really it is easy enough to make yourself with the directions below and you can customize it from there. Love spicy? Add a bit of sriracha or chili pepper flakes if you like.
I have done this two ways, with bone-in and boneless. The cook time won’t really change either way but I would say that without the bone is preferred. It is just easier to slice when done but more expensive so decide for yourself.
Ingredient Notes
Center cut pork chops were used here, bone-in. You can generally fit 3-4 pieces in the oven safe pan depending on how large they are. I suggest regular sized for the cook time to be accurate. In the case of 2 inch thick pork chops it will likely take a few more minutes.
To coat the outside to get a bit of crispy you want a bit of all purpose flour seasoned with salt. I like to add some diced bell pepper and/or onion but either are optional.
You are going to want a large can of pineapple chunks (or tidbits work too). You can find no sugar added and regular, it is up to you which you prefer. Either will work in this case.
Should you drain the can of pineapple?
NO, you need the juices for the necessary liquid to cook the meat and make the sweet sauce. The juices also act as a tenderizer as it cooks which is fabulous. You just dump the whole can, juice and all on top of the meat.
Sweet and Sour Pork Chops Sauce
White granulated sugar makes it sweet, cornstarch will thicken it. Chicken broth adds flavor with apple cider vinegar that creates that Asian kick you would expect, with a bit of ketchup to create a rich sauce to coat your meat.
Is it better to pan fry or bake pork chops in the oven?
You really want to do both actually. Whenever you bake meat it is highly suggested that you first brown it in a skillet on the stove. This will add a bit of texture so you have a little bit of crisp on the outside but more importantly, searing both sides keeps them tender. You see it locks in the moisture when baking so you should pan fry and then bake for the optimal results.
How Long to Cook Pork Chops with Pineapple
You will need a few minutes on each side to brown in the pan first. From there you need about 30 minutes unless baking thin pork chops in the oven. In that case I might say 25 minutes is better. You don’t want to cook too long or they will dry out.
How do you know when it is done?
The meat needs to reach a safe 145F. and the sauce should be thickened. Keep in mind that the internal temperature will rise another 5 degrees or so when it rests and the sauce will continue to thicken. It is best if you let it sit for a good 10 minutes before serving and slicing the meat.
Pork Chops and Pineapple Recipe
Equipment
- 1 cast iron skillet or oven safe pan
- 1 pot
- 1 plate or baggie to coat meat
Ingredients
- 1 tbsp olive oil
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 4 medium pork chops, center cut used
- 1 can pineapple, 20 oz, chunks, do not drain
- 1 medium bell pepper, cubed into 1" pieces
- 1 cup sugar, white
- 2 tbsp cornstarch
- 1 cup chicken broth
- 1 cup apple cider vinegar
- 1/3 cup ketchup
- 1/4 cup water
Instructions
- Add oil to a 10" oven proof skillet and heat over medium high heat until hot. Add flour and salt to a large resealable bag and shake well (or combine on a plate). Add one pork chop to the bag and shake well to coat with flour.
- Place into the skillet with the hot oil. Repeat until all pork chops are covered. Discard flour. Brown pork chops on both sides, about 3 minutes each side, and then remove the pan from the heat. Add chopped bell pepper and pineapple (with juice) on top.
- In a saucepan, combine sugar and cornstarch and mix well. Add chicken broth, vinegar, ketchup and water and bring to a boil, stirring occasionally. Once boiling, and at a roiling boil, stir constantly for 2 minutes.
- Remove from heat and carefully pour this sauce over the pork chops. Bake for 25-30 minutes or until the internal temp registers 145F. degrees. Remove from oven and let stand for 5-10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
