These Pineapple-Onion Pork Chops are pan-fried until golden, then finished in the oven in a sweet-and-tangy pineapple-onion sauce. They make a quick, slightly different midweek dinner — simple to prepare but full of bright flavor. The sauce combines pineapple juice, Dijon mustard, brown sugar, and honey with softened onions to create a glossy glaze that pairs perfectly with tender pork chops. Serve over rice or mashed potatoes for a comforting, saucy meal.
Pork chops are an affordable, easy option for weeknight dinners, and this recipe turns them into something bright and saucy. A light dredge in flour seasoned with salt, pepper, and garlic powder helps the chops brown evenly and lock in flavor. When you deglaze the skillet with pineapple juice, those browned bits dissolve into the sauce, adding depth and richness. The result is a glossy, slightly thickened pan sauce that tastes sweet, tangy, and savory all at once.
Onions are what tie the whole dish together: they soften in the sauce and balance the sweetness from the brown sugar and pineapple juice while the Dijon and honey add a subtle tang and complexity. This recipe uses thinner pork chops (about ½-inch thick) so they cook quickly in the oven — if you prefer thicker or bone-in chops, allow extra baking time and watch the sauce as it reduces.
Helpful Tips & Variations
- Use thin-cut boneless pork chops (about ½-inch). They cook quickly and stay tender. If using thicker or bone-in chops, increase the oven time and monitor the internal temperature until it reaches 145°F.
- Scrape up the browned bits. Deglazing the skillet with pineapple juice lifts those flavorful pieces into the sauce and makes it richer.
- Simmer until slightly thickened. The sauce should be glossy and smooth with tender onions; it will finish cooking in the oven so don’t over-reduce it on the stovetop.
- Avoid overcooking the pork. Use an instant-read thermometer and remove the chops at 145°F. Without a thermometer, cut into the thickest part — the meat should be mostly white with a slight blush of pink and clear juices.
- Pairings. This dish is excellent over white, brown, jasmine, or basmati rice. Mashed potatoes also work well and take on the sweet-savory sauce beautifully.
Pineapple-Onion Pork Chops
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Equipment
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9″x13″ baking dish
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Large shallow bowl
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Large nonstick skillet
Ingredients
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 6 boneless pork loin chops, thinly sliced to ½-inch thick (about 1½ pounds)
- 4 tbsp butter, divided
- 1 small sweet onion, sliced
- 1½ cups pineapple juice, canned (see note)
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp honey
Instructions
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Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with nonstick spray.
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In a large shallow bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder.
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Dredge 6 thin boneless pork chops in the seasoned flour, coating both sides, and shake off any excess.
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In a large nonstick skillet, melt 3 tablespoons butter over medium-high heat. Add the pork chops in a single layer and cook 2–3 minutes per side until golden. Transfer the browned chops to the prepared baking dish.
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To the same skillet, add the remaining tablespoon of butter and 1 small sliced sweet onion. Sauté about 3 minutes until the onions begin to soften, scraping up any browned bits. Stir in 1½ cups canned pineapple juice, 2 tablespoons brown sugar, 2 tablespoons Dijon mustard, and 1 tablespoon honey. Bring to a boil, then reduce to a gentle simmer and cook uncovered 3–5 minutes until the sauce is slightly thickened and the onions are tender.
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Pour the onion-and-pineapple sauce evenly over the pork chops in the baking dish.
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Bake uncovered about 10 minutes, until the pork reaches an internal temperature of 145°F and is cooked through. Thin chops cook quickly, so monitor closely to avoid drying.
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Serve the chops topped with sauce and onions alongside rice and a simple green salad.
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Notes
Nutrition
Nutritional information is an estimate and can vary based on the exact ingredients and portions you use. If precise numbers matter, calculate based on your specific products.
How to Make Pineapple-Onion Pork Chops Step by Step
Gather your ingredients. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Coat the pork chops: Whisk ¼ cup all-purpose flour with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder in a large shallow bowl. Dredge 6 thin boneless pork chops in the mixture, coating both sides and shaking off excess.
Brown the chops: Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the pork chops and cook 2–3 minutes per side until golden. They should be browned but not fully cooked through. Transfer to the prepared baking dish.
Soften the onions: Add the remaining 1 tablespoon butter to the skillet and sauté 1 small sliced sweet onion for about 3 minutes, scraping up browned bits so they dissolve into the pan.
Make the sauce: Stir in 1½ cups canned pineapple juice, 2 tablespoons brown sugar, 2 tablespoons Dijon mustard, and 1 tablespoon honey. Bring to a boil, then reduce to a gentle simmer and cook uncovered 3–5 minutes until the sauce is glossy and the onions are tender.
Assemble and bake: Pour the sauce and onions over the pork chops in the baking dish. Bake uncovered about 10 minutes, or until the pork reaches 145°F. Thin chops cook quickly, so watch carefully to prevent drying.
Serve: Spoon sauce and onions over each chop and serve with rice and a simple green salad. Enjoy!
Serving Suggestions
These pork chops are great with steamed rice that soaks up the sauce, or with creamy mashed potatoes for a heartier plate. A crisp leafy salad adds freshness and a pleasant textural contrast. Roasted vegetables such as carrots or green beans also pair well if you want a warmer, more substantial meal.
Storing Leftovers
- Fridge: Store leftovers in an airtight container with the sauce for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Onions will soften further after freezing; thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or pineapple juice if the sauce has thickened too much. Avoid overcooking the pork to prevent dryness.
More Easy Pork Chop Recipes
- Air Fryer Pork Chops — a quick method for a crisp exterior and juicy center.
- Pork Chops with Caramelized Apples — cozy fall flavors with brown sugar and thyme.
- Air Fryer Pork Chop Bites — bite-sized pieces cook fast and get slightly crisp outside.
If you try this recipe, leave a rating and note what you liked. Enjoy making and sharing this simple, flavorful dinner!