Easy Pineapple Teriyaki Pork Chops (Sticky & Juicy) Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are measured and ready. Pat the pork chops dry with paper towels to remove excess moisture, which prevents steaming and promotes a better sear.

Drain the canned pineapple slices, reserving a tablespoon of juice if you want to thin the sauce later. Chop the fresh parsley and keep it nearby for the final garnish.

Instructions

Searing the Pork Chops

1. 1Prep the Pork Chops
   Pat the pork chops completely dry with paper towels. Ensuring the surface of the meat is dry is crucial for getting a beautiful, deep sear when the pork hits the hot pan.
   Look for The pork chops should be dry on all sides.
   Tip Moisture is the enemy of a good sear, so do not skip drying the meat.
2. 2Sear the Pork Chops
   Heat a large skillet over medium-high heat. Carefully add the dry pork chops to the hot skillet. Sear them undisturbed for 4 to 5 minutes per side until a rich, golden-brown crust forms on both sides.
   Look for Look for a deep golden crust and listen for a loud, active sizzle.
   Tip Do not crowd the skillet; cook in batches if necessary to ensure a proper sear.

At the end of this phase, the pork chops should have a deep, golden-brown crust on both sides. You will hear a loud, active sizzle as the meat sears in the hot skillet, and the kitchen will fill with a rich, savory aroma of caramelized pork. The center of the meat will still be slightly undercooked, which is perfect since it will finish cooking in the sauce.

Adding Pineapple and Glaze

3. 3Add Pineapple and Teriyaki Sauce
   Reduce the heat to medium-low. Place one canned pineapple slice directly on top of each seared pork chop. Pour the teriyaki sauce evenly over the pineapple slices and into the skillet, allowing it to pool around the meat.
   Look for The sauce should begin to bubble and release a sweet, savory aroma.
   Tip Use a thick, glaze-style teriyaki sauce for the best clinging power.

At this stage, the pineapple slices are nestled on top of the chops, and the teriyaki sauce is bubbling vigorously in the pan. The sharp, sweet aroma of warm pineapple and soy-based teriyaki will rise from the skillet. The sauce should begin to darken and cling to the sides of the pork chops as it heats through.

Simmering and Glazing

4. 4Simmer, Glaze, and Rest
   Simmer gently for 3 to 4 minutes. Spoon the bubbling sauce continuously over the pineapples and pork chops until the glaze is thick and glossy, and the pork reaches an internal temperature of 145°F (63°C). Remove from heat, let the meat rest for 3 minutes, then sprinkle with chopped fresh parsley before serving.
   Look for The sauce is sticky and clings to the meat, and the pork is cooked through.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the pork chops for 3 minutes is essential to keep them tender and juicy.

By the end of the final phase, the teriyaki sauce has reduced into a thick, glossy, and sticky glaze that completely coats the pork chops and caramelized pineapple.

The steam rising from the skillet is sweet and savory. A meat thermometer inserted into the thickest part of the pork chop must read 145°F (63°C), and the meat must rest for three minutes to lock in its juices.

Common mistakes

One of the most common mistakes is crowding the skillet, which lowers the pan temperature and causes the pork chops to steam rather than sear. If your skillet is not large enough to fit all the chops comfortably with some space around them, cook them in batches.

Another frequent error is moving the pork chops around too much while searing; let them sit undisturbed to develop that gorgeous, flavorful crust.

How to tell it’s done

To ensure the pork chops are perfectly cooked and safe to eat, use a digital meat thermometer inserted into the thickest part of the chop, avoiding the bone. The pork is done when it reaches an internal temperature of 145°F (63°C).

Once it reaches this temperature, transfer the chops to a warm plate and let them rest for at least 3 minutes, which allows the juices to redistribute throughout the meat.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest