Serve these pineapple pork chops alongside white rice with some of the sweet sauce ladled over top.
Ingredients
- olive oil: 1 Tbsp
- boneless pork chops: 4 piece
- chicken broth: 1 can (14.5 ounce can)
- soy sauce: 2 Tbsp
- vinegar: 1 Tbsp
- pineapple juice: 0.5 cup
- brown sugar: 2 Tbsp
- cornstarch: 2 Tbsp
- pineapple chunks: 1 can (drained, 15 ounce can, optional)
Metric Conversion
Stages of cooking
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Heat oil in a skillet over medium heat. Sear pork chops in the hot skillet for 5 minutes per side. Transfer chops to a plate.
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Add broth, soy sauce, and vinegar to the skillet; bring to a boil. Return chops to the skillet, reduce the heat, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Turn off the heat; transfer chops to a plate and keep warm. Leave cooking liquid in the skillet.
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Stir pineapple juice, brown sugar, and cornstarch together in a bowl.
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Pour pineapple juice mixture into the skillet and mix with cooking liquid. Cook over medium-low heat, stirring occasionally, until sauce comes to a boil and thickens slightly. Add pineapple chunks and cook until heated through, 1 to 2 minutes. Serve sauce with chops.
