Pineapple Ginger Pork Chops

I didn’t plan this dinner. It grew out of one of those evenings when you open the pantry and see a can of pineapple rings you bought for “something” a while back. In the fridge: a pack of pork chops and a knob of ginger that really should be used today, not tomorrow. The idea came together fast—sweet and tangy pineapple, the warm bite of ginger, a quick sear for color, and a glossy pan sauce that clings to every edge of the meat. The first time I tried it, I didn’t measure much. I cooked by scent and taste, the way many weeknights go. It worked so well I wrote it down the second time.

This dish has become a regular for us because it’s simple, but never boring. The pineapple keeps things bright without tipping into dessert territory. Ginger wakes up the savory flavors. Soy sauce adds backbone. It’s the kind of skillet meal that feels a touch special even when you’re still in workout clothes and dinner needs to happen in 30 minutes. If there’s leftover rice from the day before, perfect. If not, a quick pot of jasmine while the chops simmer is all you need.

I’ve tested this with bone-in and boneless chops, fresh and canned pineapple, ground and fresh ginger. It’s flexible. Use what you have. The only thing I’d insist on is a good sear before the sauce—those browned bits stuck to the pan are where the flavor starts. From there, it’s just a gentle simmer and a minute at the end to thicken the glaze so it shines.

What Makes These Pork Chops Work:

Balance. Sweet pineapple, savory soy, fresh ginger, and a touch of vinegar give a full, rounded flavor. Nothing heavy.
One pan. Sear, simmer, glaze—no extra pots if you don’t want them.

Forgiving. The sauce keeps things moist, which is helpful if pork chops make you nervous.
Pantry-friendly. Canned pineapple and basic seasonings carry this recipe if fresh isn’t vailable.

If you’ve had sweet-and-sour sauces that felt cloying, this isn’t that. The ginger and vinegar steady the sweetness, and the pork stays front and center.

Cook’s Notes From Real Weeknights:

Don’t rush the sear. Color equals flavor and helps the glaze stick. If the chops resist when you try to flip them, give them another 30 seconds; they’ll release when properly browned.
Watch the heat once the sauce is in. A hard boil tightens lean meat. Gentle simmer keeps it tender.

Measure by taste, not habit. Pineapple, soy, and even vinegar brands vary. Taste the sauce before thickening and again after. Make small adjustments to fit your palate.
Fresh ginger vs. ground. Fresh is livelier and slightly citrusy. Ground is warmer and mellower. Both work; just use less if using ground.

Variations That Keep It Fresh:

Spicy Pineapple Ginger: Add ¼–½ teaspoon red pepper flakes or a teaspoon of chili-garlic paste with the ginger.

Garlic-Forward: Increase garlic to 3–4 cloves and drop the sweetener to 1 teaspoon for a more savory glaze.
Orange-Pineapple: Swap ¼ cup of the pineapple juice for fresh orange juice; finish with orange zest.
Ginger-Scallion: Stir 2 tablespoons thinly sliced scallions into the sauce at the very end for a fresher finish.

Grill + Skillet Hybrid: Grill chops to get smoke and char (2–3 minutes per side over high heat), then finish in a skillet with the pineapple sauce for 3–5 minutes.

Troubleshooting (Real Problems, Simple Fixes):

Sauce too sweet: Add a splash more vinegar or a squeeze of lime, and a pinch of salt.
Sauce too tangy: Stir in 1 teaspoon honey or brown sugar and simmer 30 seconds.

Chops are dry: They went past 145°F (63°C). Slice and toss in the sauce for a minute to moisten. Next time, start checking temperature earlier.
Sauce is thin: Simmer a bit longer or add another ½ teaspoon cornstarch mixed with 1 teaspoon water; cook 30 seconds.
Sauce too thick/gloppy: Whisk in a tablespoon of water or juice, simmer briefly, and adjust seasoning.

Edges burn while searing: The heat is too high or there isn’t enough oil. Lower heat slightly, add a teaspoon of oil, and keep going.

Ingredients:

(Serves 4 — about 35 minutes start to finish)

4 pork chops (about 1 inch thick) — bone-in or boneless. Bone-in tends to stay juicier; boneless cooks a little faster.
2 tablespoons neutral oil — avocado, canola, or light olive oil for high heat.

Salt and black pepper — for seasoning the meat.
1 tablespoon finely grated fresh ginger — use 1 teaspoon ground ginger if that’s what you have.
2 cloves garlic, minced — powder works in a pinch (½ teaspoon).
1 cup pineapple juice — from the can is fine; if using fresh, it will taste a bit brighter.

4–6 pineapple rings — canned (drained) or fresh. Chunks are okay; they’ll caramelize faster.
2 tablespoons low-sodium soy sauce — regular soy is fine; just go lighter on the added salt.
1–2 tablespoons brown sugar or honey — adjust to taste based on pineapple sweetness.

1 tablespoon rice vinegar or apple cider vinegar — lifts the sauce at the end.
1 teaspoon cornstarch mixed with 1 tablespoon water — to glaze the sauce so it clings.
Optional finishing touches: thinly sliced scallions, toasted sesame seeds, or a squeeze of lime.

A note on sweetness: Pineapples vary. Start with 1 tablespoon sugar or honey, taste near the end, and add the second tablespoon only if the sauce needs a little more roundness.

Instructions:

(Keep the heat at medium to medium-high for searing; gentle simmer for the sauce. Aim for an internal temperature of 145°F / 63°C for juicy pork.)
Pat and season: Pat pork chops dry with paper towels. Season both sides lightly with salt and pepper. Dry meat browns better—this makes the sear count.

Sear for color: Heat the oil in a large skillet over medium-high. When the oil shimmers, lay the chops in without crowding. Sear 3–4 minutes per side until deep golden. Transfer to a plate; they’ll finish in the sauce.
Build the flavor base: Lower the heat to medium. If the pan looks dry, add a teaspoon of oil. Stir in ginger and garlic. Cook 30 seconds—just until fragrant. Don’t let it brown.
Deglaze and season:Pour in pineapple juice and soy sauce. Use a wooden spoon to scrape up browned bits from the skillet. Stir in 1 tablespoon brown sugar or honey. Bring to a gentle simmer.

Add pineapple and return the chops: Nestle pineapple rings into the sauce. Return the pork chops with any juices on the plate. Spoon sauce over the tops.
Simmer gently: Cover and cook 6–10 minutes, depending on thickness, until a thermometer in the center reads 145°F (63°C). If using bone-in chops, you may need the longer side of the range.
Glaze the sauce: Uncover. Stir the cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water), then pour it into the simmering sauce. Cook 30–60 seconds, stirring, until glossy and thick enough to coat a spoon. If it gets too thick, splash in a little water or extra juice.

Finish with acidity: Stir in the vinegar and taste. Adjust with a pinch of salt or a little more honey if needed.
Rest briefly and serve: Let the chops rest off heat for 3 minutes. Spoon the pineapple and sauce over the top. Add scallions or sesame if using.

Serving Ideas (Easy Pairings That Fit):

Steamed jasmine or basmati rice — toss with a teaspoon of butter or a drizzle of sesame oil.

Coconut rice — for a subtle richness that complements pineapple.
Quick wok vegetables — broccoli, bell peppers, snap peas. Add a splash of soy and a pinch of garlic.
Roasted sweet potatoes — the savory-sweet echo is excellent here.

Simple cucumber salad — thin slices, rice vinegar, pinch of sugar, tiny bit of salt.

Make-Ahead, Leftovers, and Reheating:

Make-ahead: Mix the sauce ingredients (pineapple juice, soy, 1 tablespoon sweetener, and vinegar) up to 24 hours ahead and keep chilled. Grate ginger in the morning if you like; keep it covered in the fridge.
Leftovers: Store cooked pork with the sauce in an airtight container for up to 3 days.

Reheat: Warm gently in a covered skillet over low heat with a splash of water or juice until hot. Microwaving works if covered; heat in short bursts and rest a minute so the juices redistribute.
Freezing: Freeze in sauce up to 2 months; thaw overnight, reheat gently.