Hawaiian Pork Chops

Mac salad and musubi, plate lunches and pineapple pies—it’s easy to eat well in the Aloha state, given all the wonderful recipes from Hawaii. This recipe for Hawaiian pork chops combines pork and pineapple, the same pairing that gives Hawaiian pizza its name, in a weeknight-friendly supper. To make it, we sear pork chops and then set them aside. In the same pan, we saute onions and bell peppers and then build a velvety, sweet-and-sour sauce. The tangy amber sauce coats the meat beautifully. It may not be a tropical vacation, but this Hawaiian pork chop recipe is a way to dress up some simple ingredients into a warm meal that somehow feels special.

Ingredients for Hawaiian Pork Chops

• Pork loin chops: Lean and juicy boneless pork loin chops have a mild flavor that suits the sweet and tangy sauce in this recipe. Make sure your chops are at least 3/4-inch thick or they’ll be more likely to dry out as they cook.
• Canola oil: We call for canola oil to sear the pork loin chops and saute the vegetables. If you want to add even more tropical flavor to this dish, you can substitute coconut oil instead.
• Green pepper and onion: Crunchy and savory sauteed vegetables help contrast the sweet pineapple in the sauce.
• Beef broth: A cup of savory broth helps form the sauce for Hawaiian pork chops. Use boxed, canned or homemade beef broth, preferably reduced sodium, or substitute chicken or vegetable broth instead.
• Pineapple chunks: Canned pineapple chunks, along with their liquid, is the key ingredient that connects this recipe to Hawaii, home to pineapple orchards. The pineapple adds luscious, tangy sweetness to the finished recipe. You can use fresh pineapple and pineapple juice instead of canned.
• Ketchup, brown sugar and cider vinegar: In addition to the pineapple juice, the sauce for Hawaiian pork chops is a balance of sweet and sharp flavors. Sweet brown sugar balances sharp apple cider vinegar, and tangy ketchup adds a rosy hue.
• Cornstarch and cold water: Adding a slurry of cornstarch mixed with cold water thickens the sauce to a velvety texture with a clear color. As an alternative to cornstarch, try arrowroot powder instead.
• Hot cooked rice (optional): Adding a carb means you don’t need anything else for dinner besides these tangy pork chops. Hot cooked rice is particularly good with the sauce, but you could also use quinoa, grits or mashed potatoes instead.

Directions

Step 1: Season and sear the pork chops

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Sprinkle the pork chops with salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Cook the pork chops until they’re lightly browned, three to four minutes on each side. Remove them and keep them warm.

Step 2: Saute the vegetables

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In the same skillet, saute the green pepper and onion in the remaining 1 teaspoon of oil until they’re almost tender, about two minutes.

Step 3: Make the sauce

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Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil.

Step 4: Finish cooking the pork

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Return the pork to the pan. Reduce the heat, then cover and simmer until a thermometer inserted in the pork reads 145°F, five to seven minutes. Remove and keep warm.

Step 5: Thicken the sauce and serve

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Combine the cornstarch and water until smooth, and stir the mix into the skillet. Bring it to a boil, then cook and stir until the sauce has thickened, one to two minutes. Serve the sauce with the pork chops and, if desired, a side of rice.

Editor’s Tip: Make sure to use cold water to mix your cornstarch slurry. Adding cornstarch to hot water will cause the cornstarch to clump up.

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Hawaiian Pork Chop Variations

• Add more vegetables: Add chopped bok choy, red bell peppers, thinly sliced carrots or rounds of zucchini along with the onions and green peppers to bulk up the recipe with more flavor and nutrition. You can also add a bag of frozen stir-fry vegetables for a quick and easy shortcut.
• Try it with chicken: Feel free to substitute the pork in this recipe with either chicken breasts or thighs. Cook them until the meat registers 145° on an instant-read thermometer.
• Take a sauce shortcut: Instead of making the sauce in this recipe from scratch, you can swap in bottled sweet-and-sour sauce or, for a soy-sauce-driven version, a store-bought teriyaki or Japanese barbecue sauce.

How to Store Hawaiian Pork Chops

Store leftover Hawaiian pork chops in an airtight storage container in the refrigerator and use them within three days.

How do you reheat Hawaiian pork chops?

Warm leftover Hawaiian pork chops over medium heat in a covered skillet. Splash in a spoonful of water to adjust the texture of the sauce and create a steamy environment to gently rewarm the meat. You can also reheat the pork chops, covered, in the microwave.

Hawaiian Pork Chop Tips

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How do you prevent pork chops from drying out?

The key with cooking pork, especially lean loin chops, is to not overcook them. This can be tricky, especially if your chops are thin. We recommend using an instant-read thermometer to take the guesswork out of cooking meat. Cook pork to 145° for chops that are safe to eat and still juicy in the center. If you’re working with thin chops, they may be cooked enough after the searing step. In that case, proceed with the recipe as written and only return the meat to the pan to coat it with the finished sauce.

How do you know when baked pork chops are done?

If you don’t have a thermometer, press the center of each chop. A rare chop will have a lot of give, and it will be oozing red liquid. A well-done chop will have very little give and clear liquid. A medium chop will be right in between.

Which types of pork chops are the best?

Rib chops, loin chops and center cut bone-in chops are excellent cuts of pork for Hawaiian pork chops. Sirloin and shoulder chops are tougher and benefit from a low and slow cooking time, so skip them for this recipe.