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Two cooked pork chops topped on a white plate with glaze and pineapple chunks with sliced bell peppers on the side.
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Sweet and Sour Pork Chops with Pineapple

Boneless pork chops baked in the oven, topped with a homemade balsamic maple glaze, and served with sauteed pineapple and bell pepper. 
Course Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 340kcal
Author Anne Clark

Equipment

  • skillet or large saute pan
  • rimmed sheet pan
  • measuring cup(s)
  • measuring spoons

Ingredients

  • 2 Tablespoon s extra virgin olive oil, divided
  • 4 boneless pork chops, approximately ½” thick Each pork chop is about 4 ounces, so you'll need about a pound.
  • Salt and black pepper, to taste just a light sprinkling of salt and pepper is needed
  • ¼ cup balsamic vinegar
  • ¼ cup real maple syrup
  • 3-4 each garlic cloves, minced
  • 2 teaspoons dried rosemary, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 cups fresh pineapple chunks
  • 3 large green onions, diced
  • ¼ cup fresh parsley, chopped

Instructions

  • Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or use a non-stick sheet pan. Set aside.
  • Season both sides of the pork chops with a small amount of salt and black pepper. In a large skillet over medium-high heat, heat one tablespoon olive oil . Add the pork chops and sear on both sides, approximately 1-2 minutes per side.
  • Turn off the heat, place the pork chops on the sheet pan, and put them in the oven on the middle oven rack. Cook the chops for about 12-15 minutes. Note - A little pink is OK but if you like your pork chops to be cooked more, leave them in a few minutes longer. Keep in mind an overcooked pork chop will be dry!
    Tip: To avoid dryness, (and because ovens can vary) check the temperature of the chops with a meat thermometer after 10 minutes. Note - the thickest area of the meat should read 140°F. Cook the chops longer if needed. The internal temperature will continue to rise another 5°F while the pork chops are resting.
  • While the pork chops are cooking, blend the vinegar, maple syrup, garlic, rosemary, and red pepper flakes in a small pot. Cook over medium heat, stirring occasionally with a whisk, for 4-5 minutes until the sauce is slightly thickened. Lower the heat and simmer until the pork chops are done.
  • Add the remaining olive oil to the skillet. Turn the heat to medium-high. Add the bell pepper slices to the skillet. Sprinkle with a little salt and pepper if desired. Saute the peppers for 6-8 minutes until they're softened (6-8 minutes).
  • Next, add the pineapple chunks and continue cooking 2-3 minutes or until the pineapple chunks are nicely heated. Stir in the green onion and parsley, turn off the heat, and move the skillet to the side.
  • Once the pork chops reach 140F, remove them from oven. Cover the skillet loosely with foil or a lid, and allow them to rest for 5 minutes.
  • After the rest time, pour the glaze over the pork chops. Serve them with the peppers and pineapple.

Notes

If you have the time, let the pork chops to come to room temperature before you cook them. This helps them to cook more evenly. This takes about 20-30 minutes.
Don't skip the searing process. It seals in the flavor and creates a juicy chop!
Cooking time vary depending on the thickness of the meat, so it's best to use a meat thermometer to check for doneness.
Store leftovers in the refrigerator, tightly covered, for up to 3 days.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 33g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 72mg | Potassium: 778mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1520IU | Vitamin C: 140mg | Calcium: 65mg | Iron: 2mg