Sticky Pineapple Pork Chops in One Pan Step-by-step instructions

Before you start

Before you begin, ensure your pork chops are patted completely dry with paper towels to ensure a superior sear. Have your pineapple chunks ready near the stove.

Since this recipe moves quickly once the pan is hot, having all your ingredients measured and within reach is crucial for maintaining the right temperature and achieving the perfect caramelization without burning the sugars.

Instructions

Searing the pork

1. 1Sear the pork chops
   Place the pork chops into the hot cast-iron skillet. Sear until they develop a deep golden-brown crust, approximately 4 to 5 minutes per side.
   Look for the pork reaches a deep golden-brown exterior
   Tip Ensure the skillet is hot before adding the meat to get a proper sear.

The pork should have a deep, mahogany-colored crust on both sides. The skillet will have some browned bits on the bottom, which are essential for building the flavor of the final glaze.

Ensure the heat is adjusted so the oil does not smoke excessively but remains hot enough to continue browning the edges.

Developing the glaze

2. 2Glaze and simmer
   Add the pineapple chunks into the skillet around the pork chops. Reduce the heat to medium and allow the pineapple to release its juices and caramelize. Continue to cook, turning the pork occasionally, until the sauce thickens into a glossy, sticky glaze that coats the meat thoroughly. Ensure the pork reaches an internal temperature of 145°F (63°C) and let the meat rest at least 3 minutes.
   Look for the pineapple juice reduces into a thick, sticky, glossy glaze
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not rush the reduction; the sugars in the pineapple need time to caramelize properly.

The pineapple chunks should be soft and beginning to turn golden around the edges. The liquid in the pan will transform from thin juice into a thick, syrupy consistency that coats the back of a spoon. Check that the pork is well-coated in this sticky mixture before taking the pan off the heat.

Serving the dish

3. 3Serve the dish
   Transfer the pork chops and caramelized pineapple chunks to a plate. Serve immediately while the glaze is warm and sticky.
   Look for the meat is tender and the glaze is glossy
   Tip Serving on a warm plate helps maintain the texture of the glaze.

The pork and pineapple should be moved to a warm plate and allowed to sit undisturbed. The sauce remaining in the skillet can be spooned over the chops while they rest. The meat will appear relaxed and the glaze should be thick and clinging to the surface of the chops.

Common mistakes

A common mistake is overcrowding the skillet, which causes the pork to steam rather than sear. Work in batches if your pan is not large enough to hold the chops without them touching.

Another error is adding the pineapple too early; wait until the pork has developed a solid crust. Finally, skipping the resting period will result in a loss of juices, making the meat feel dry when sliced.

How to tell it’s done

The pork chops are done when they reach an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the chop, avoiding the bone, to verify this.

The exterior should be deeply browned and caramelized, while the interior remains juicy and tender. Once this temperature is reached, remove the skillet from the heat immediately to prevent the meat from drying out.

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