Sweet And Savory Baked Hawaiian Pork Chops

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Sweet and savory baked Hawaiian pork chops deliver an incredible tropical twist to weeknight dinners. Inspired by classic Hawaiian barbecue flavors, the combination of caramelized pineapple, savory soy-ginger glaze, and tender pork creates an irresistible balance of sweet, tangy, and salty notes.

Ingredients

  • 4 bone-in or boneless pork chops (about ¾-inch to 1-inch thick)
  • 1 can (20 oz) pineapple rings in juice (reserve the pineapple juice for the glaze)
  • ¼ cup brown sugar, packed
  • ⅓ cup soy sauce or tamari
  • 2 tbsp ketchup or tomato paste
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp olive oil or vegetable oil
  • 1 tbsp cornstarch mixed with 1 tbsp cold water (optional, to thicken glaze)
  • Salt and black pepper to taste
  • Optional garnish: Chopped green onions or toasted sesame seeds.

Instructions

  1. Preheat and Sear: Preheat your oven to 375°F (190°C). Season both sides of your pork chops generously with salt and black pepper. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes on each side until nicely golden brown. (They will finish cooking in the oven). Remove the chops from the heat.
  2. Make the Hawaiian Glaze: In a small bowl, whisk together ¼ cup of the reserved pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and grated ginger.
  3. Assemble the Chops: Arrange the seared pork chops in the skillet or transfer them to a greased baking dish. Place 1 or 2 pineapple rings directly on top of each pork chop.
  4. Pour the Sauce: Pour the sweet and savory soy-pineapple glaze evenly over and around the pork chops and pineapple rings.
  5. Bake: Bake uncovered at 375°F for 20 to 25 minutes (depending on the thickness of your chops), or until the internal temperature of the pork reaches 145°F (63°C). Spoon the bubbling glaze from the bottom of the pan over the pork chops halfway through baking.
  6. Rest and Serve: Let the pork chops rest for 5 minutes before serving so the juices redistribute. Garnish with chopped green onions or sesame seeds, and spoon the extra pan glaze over the top.

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