Teriyaki Pineapple Pork Chops Recipes

INSTANT POT® TERIYAKI-PINEAPPLE PORK CHOPS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
• Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
• Remove pork chops from the pot and cover to keep warm.
• Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.

SLOW COOKER PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
• Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
• Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

TERIYAKI PINEAPPLE & PORK CHOPS

Steps:

• Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE PAPAYA RELISH

Steps:

• Make marinade:
• In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
• Serve pork chops with relish.

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).