Glazed Pineapple Chops Recipes

BROWN SUGAR BAKED PORK CHOPS

Steps:

• Preheat oven to 400F (200C).
• In a large measuring cup or bowl, whisk together pineapple juice, honey, brown sugar, vinegar, a pinch of salt, and a pinch of pepper.
• Season pork chops with salt and pepper on both sides.
• Heat about 2 teaspoons of olive oil in a large oven-proof skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 more minute.
• Add chops to the skillet and sear on both sides until brown (about 2-3 minutes per side). Remove chops to a plate and set aside.
• Pour off fat from the pan. Add pineapple juice mixture to the pan and simmer over high heat for about 6-10 minutes, or until the glaze is reduced to about 1 cup. I like to use a wooden spoon to scrape up the bits from the bottom of the pan as I occasionally stir, which gives the glaze so much great flavor!
• Add pork chops back to the skillet with the glaze, toss to coat, and place entire skillet in the oven. Bake chops for approximately 6-10 minutes (depending on the thickness of the chops) or until meat is cooked through (reaching an internal temperature of 145 degrees).
• Allow the meat to rest for about 3-5 minutes and then garnish with fresh parsley just before serving.

GRILLED PORK CHOPS WITH PINEAPPLE-TURMERIC GLAZE

Steps:

• Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to 3/4 cup, 10-15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.
• Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°F, 1-4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

BROWN SUGAR-PINEAPPLE PORK CHOPS

Steps:

• Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
• Pat pineapple rings dry.
• Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
• Pat pork chops dry and lightly season both sides with salt and pepper.
• Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

PINEAPPLE-DIJON PORK CHOPS

Steps:

• Sprinkle pork chops with seasoned salt. In a large skillet, heat oil over medium-high heat. Brown pork chops on both sides., In a small bowl, mix preserves, chardonnay and mustard; add to pan. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

GLAZED PINEAPPLE CHOPS

Steps:

• HEAT grill to medium heat.
• MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.
• GRILL chops 5 minute on each side. Brush with some of the remaining sauce; grill 5 minute or until chops are done (160ºF), turning occasionally and brushing with remaining sauce.
• SERVE with reserved sauce.

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

PINEAPPLE PORK CHOPS

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
• Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
• In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.

PINEAPPLE GRILLED PORK CHOPS

Steps:

• Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

PINEAPPLE GLAZED GRILLED PORK CHOPS (OR CHICKEN)

Steps:

• Drain pineapple and reserve juice. Add water to reserved juice to make 1 cup.
• Salt and pepper pork chops to taste.
• In a small sauce pan combine pineapple juice mixed with water, brown sugar and mustard, bring to a light boil.
• Combine cornstarch with 1/4 cup water until smooth.
• Reduce heat and stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
• Brush sauce on pork chops (or chicken breasts if desired) and place on a prepared grill or in a hot grill pan.
• Brown pork chops for 4 minutes on each side, brush on more sauce and top with pineapple rings.
• Cook for 2 or 3 more minutes.
• Turn so pineapple rings are on the grill surface and get the nice grill marks, cook for 2 or 3 more minutes.
• Flip once more baste with sauce, check doneness of pork chops or chicken, if done allow to rest for five minutes and serve.

PINEAPPLE GLAZED PORK CHOPS

Steps:

• In food processor, combine barbecue sauce, half of the pineapple slices, brown sugar, cinnamon and mustard. Pulse until pineapple slices are minced into sauce. Reserve about 1/4 cup sauce for serving.
• Heat grill to medium heat. Season pork chops with salt and pepper, then place them along with the remaining pineapple slices on the hot grill and cook all about 5 minutes each side, brushing sauce over the chops as you grill. Serve pork chops with grilled pineapple slices on top, and spoon remaining sauce over all.

GLAZED ROASTED PINEAPPLE

Steps:

• Peel pineapple; cut into six wedges. Cut wedges lengthwise to remove core; cut each widthwise into four pieces. Pour butter into a 2-qt. baking dish; top with pineapple. Combine the brown sugar, honey, pie spice and extract; spoon over pineapple., Bake, uncovered, at 400° for 35-40 minutes or until golden brown. Spoon cooking juices over the top. Serve warm with sorbet.

PINEAPPLE GLAZED PORK CHOPS

Steps:

• Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
• Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
• Return chops to skillet; spoon sauce over chops. Reduce heat to low.
• Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm.
• Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.