These Baked Hawaiian Pork Chops are the ultimate balance of savory, sweet, and tangy flavors. Juicy, thick-cut pork chops are smothered in a mouthwatering homemade pineapple-soy glaze, topped with caramelized pineapple rings and bell peppers, and baked to tender perfection.
Ingredients
For the Pork Chops:
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4 thick-cut boneless or bone-in pork chops (about 3/4-inch to 1-inch thick)
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1 tablespoon olive oil
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Salt and freshly ground black pepper to taste
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
For the Hawaiian Glaze:
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1 can (20 oz) pineapple rings in juice (reserve the juice for the sauce!)
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⅓ cup low-sodium soy sauce
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⅓ cup packed dark brown sugar
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2 tablespoons ketchup or sweet chili sauce
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1 tablespoon apple cider vinegar
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1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
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1 clove garlic, minced
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1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
For the Toppings:
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1 medium red bell pepper, sliced into strips
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1 small red onion, sliced into rings
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Fresh cilantro or green onions (chopped, for garnish)
Instructions
1.Prep and Season:Preheat oven to 375°F (190°C).
Preheat your oven to 375°F (190°C). Pat the pork chops completely dry with paper towels, then rub both sides with olive oil. Season generously with salt, pepper, garlic powder, and smoked paprika.
2.Sear the Pork Chops:Sear for 2-3 minutes per side until golden brown.
Heat a large, oven-safe skillet (like cast iron) over medium-high heat with a splash of oil. Sear the pork chops for 2 to 3 minutes per side until a nice golden-brown crust forms. (They will finish cooking in the oven). Remove chops to a plate.
3.Make the Hawaiian Glaze:Combine reserved juice, soy sauce, brown sugar, vinegar, ginger, and garlic.
In a medium saucepan, combine ½ cup of the reserved pineapple juice from the can, soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, and minced garlic. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens into a glossy glaze.
4.Arrange in the Skillet:Sauté peppers and onions for 3 minutes, then add pork chops back.
In the same oven-safe skillet, toss in the sliced bell peppers and red onions, sautéing for 3 minutes until slightly softened. Nestle the seared pork chops right down into the vegetables.
5.Glaze and Top:Top with pineapple rings and pour glaze over everything.
Place a pineapple ring on top of each pork chop. Pour the sweet and savory Hawaiian glaze evenly over the chops, pineapples, and vegetables, letting some of it pool around the edges.
6.Bake to Perfection:Bake for 15 to 20 minutes until pork reaches 145°F (63°C).
Transfer the skillet to the preheated oven and bake uncovered for 15 to 20 minutes, or until the pork chops are tender and reach an internal temperature of 145°F (63°C).
7.Rest and Garnish:Let rest for 5 minutes before serving.
Remove from the oven, garnish with fresh chopped cilantro or green onions, and let the pork chops rest for 5 minutes so the juices redistribute. Serve warm with the sticky glaze and roasted peppers!
