Pan-Seared Pork Chops With Charred Pineapple

By Ali Slagle

Published Feb. 25, 2023

Pan-Seared Pork Chops With Charred Pineapple
Dane Tashima for The New York Times. Food Stylist: Erika Joyce.
Total Time
20 minutes
Rating
4(539)
Comments
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In this quick skillet dinner, which is reminiscent of sweet and sour pork and tacos al pastor, boneless pork chops are seared with just a bit of sugar to promote browning, then pineapple chunks cook in the drippings until caramelized but still crisp. Once the pork is cooked, a spicy soy sauce is poured on top to add juiciness. It’s a perfect combination: The tangy, sweet pineapple cuts the richness of the pork, while the soy sauce balances the sweetness of the pineapple. You could also use tofu, boneless chicken thighs, thinly sliced pork tenderloin or shoulder, or a firm fish in place of the pork chops. Eat with rice, noodles, sliced cucumbers or sautéed greens.

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Ingredients

Yield:4 servings
  • ¼cup soy sauce
  • 1tablespoon white vinegar
  • 1teaspoon toasted sesame oil
  • 2garlic cloves, thinly sliced
  • 1hot green or red chile, thinly sliced, or ½ teaspoon ground cayenne
  • Granulated sugar
  • 6thin (½-inch) boneless pork chops (about 1½ pounds total), patted dry
  • Salt
  • 2tablespoons neutral oil (such as grapeseed)
  • 3cups of 1½-inch pineapple pieces (from ½ a pineapple)
  • Handful of cilantro leaves and stems, coarsely chopped, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

592 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 57 grams protein; 998 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a liquid measuring cup or small bowl, stir together the soy sauce, vinegar, sesame oil, garlic, chile and a pinch of sugar; set aside. Season the pork chops all over with salt and 1 teaspoon sugar.

  2. Step 2

    Heat the oil in a large cast-iron skillet over medium-high. Add the pork and cook until browned underneath, 3 to 4 minutes. Press the meat with your tongs or spatula so it doesn’t buckle. Flip and cook until just cooked through, 1 to 2 minutes. Turn off the heat, transfer the pork to a lipped plate or platter and pour over the soy sauce dressing.

  3. Step 3

    Set the skillet over medium and cook the pineapple, undisturbed, until golden and charred underneath but not soft or cooked through, 2 to 3 minutes. Nestle the pineapple in the dressing among the pork chops. Eat right away or let sit for up to 15 minutes. Serve the pork and pineapple with a spoonful of the dressing and the cilantro on top.

Ratings

4 out of 5
539 user ratings
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Comments

Shirley P.

Try slicing the tenderloin into half inch think slices. I think the cooking time would be nearly the same.

Tracy O

Made tonight with boneless, skinless chicken thighs with excess fat removed since that's what was in the fridge. Made an easy, tasty dinner with rice and lightly sauteed cabbage. My children especially enjoyed the pineapple.

Jeff Zoldan

Yes, this can be made with canned pineapple chunks. Made it last night as per directions with canned pineapple and it was delicious!

jolee

Cut pineapple smaller. Return pork to pineapple cooking then add sauce

steveName

Reduce cayenne by half. Try with pork tenderloin slices. Reduce sauce to make thicker.

Natali

Made as directed with pork tenderloin medallions (see twice cooked tenderloin by Mark Bittman). Very tasty but I'll add more garlic and heat next time, maybe a habanero or two. Served over farro

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