Pineapple Ginger Pork Chops

These Pineapple Ginger Pork Chops are a mouthwatering blend of sweet, savory, and tangy flavors. The pineapple juice and freshly grated ginger infuse the pork with tropical brightness, while a quick sear locks in moisture and flavor. Perfect for weeknight dinners or weekend entertaining, this recipe is both simple and impressive.

While the marinade does much of the heavy lifting on flavor, properly preparing the pork ensures the best texture and taste. Brining guarantees juicy, well-seasoned meat, while searing creates that irresistible golden crust. Together, these steps make for pork chops that are tender, flavorful, and perfectly cooked every time.

Pro Tips for Perfect Pork Chops

Brine for 30 minutes: Even a short soak makes pork chops juicier and more flavorful.
Sear first: A quick sear on the stovetop gives your chops a crispy, caramelized crust.
Cook to 145°F: Ensures tender, safely cooked pork every time.
Let rest before slicing: Helps juices redistribute for maximum moisture.

Ingredients

For the Pork Chops:

4 bone-in pork chops (1 inch thick)
1 tablespoon olive oil
2 tablespoons unsalted butter, cut into 4 pieces

For the Brine (Optional):

1/4 cup kosher salt
4 cups warm water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 cup ice

For the Marinade:

4 teaspoons freshly grated ginger
2 teaspoons garlic powder
1 1/2 tablespoons honey
2 tablespoons room temperature butter
3 tablespoons coconut aminos
2 tablespoons reserved pineapple juice
1/4 teaspoon sea salt

For Serving:

4 pineapple rings (fresh or canned)
Chopped fresh cilantro, for garnish

Instructions

Brine the pork: Whisk salt into warm water until dissolved. Stir in vinegar, brown sugar, and ice. Add pork chops and brine for 30 minutes. Rinse and pat dry.
Prepare the marinade: Whisk together ginger, garlic powder, honey, butter, coconut aminos, pineapple juice, and salt. Reserve 2 tablespoons for finishing.
Marinate: Rub pork chops all over with the marinade. Let sit for 15 minutes.
Sear: Heat olive oil in a large skillet over medium-high heat. Sear chops for 3 minutes per side until golden brown. Top each chop with ½ tablespoon butter.
Bake: Transfer skillet to a preheated 400°F oven and bake for 5–10 minutes, or until internal temperature reaches 145°F.
Rest & finish: Remove chops from oven and let rest 5 minutes. Drizzle with reserved marinade before serving.
Grill pineapple: Grill pineapple rings for 4 minutes per side until lightly caramelized. Serve with pork chops and garnish with cilantro.

Serving Suggestions

Pair these flavorful chops with classic sides like roasted potatoes, rice pilaf, or vegetable stir-fry. For a fresh twist, serve with a homemade pineapple salsa — it perfectly complements the sweet and savory glaze of the pork.