Honey Pineapple Glazed Pork Chops
These grilled Honey Pineapple Glazed Pork Chops are served in a sweet pineapple honey marinade, fresh snap peas (& rice if you would like), and a homemade pineapple salsa. This is such a quick & easy week night dinner! It's very refreshing for those hot Summer days too! This is also a one pan meal & only takes about 25 minutes to make! If you like one pan meals, be sure to try my One Pan Steak & Veggies as well!
This recipe makes 6 servings. Each serving is only 314 calories and a whopping 37 grams of protein! I hope you give this Honey Pineapple Glazed Pork Chops recipe a try and it becomes a new family favorite!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Pork Chops - I used 24 ounces of boneless pork chops.
- Crushed Pineapple - 1 cup of crushed pineapple. I just used some from a Dole can to make it easy! Just make sure you get one without any added sugar.
- Pineapple Juice - I preserved 1/4 cup of the pineapple juice from the can of crushed pineapple for my honey pineapple marinade.
- Cilantro - 1 large handful of cilantro, chopped. This is used in the pineapple salsa
- Shallot - 2 large shallots, diced. 2/3 of the diced shallots will go in your pineapple salsa and the remaining 1/2 will be cooked with your pork chops.
- Snap Peas- 16 ounces of fresh snap peas. You can substitute for your favorite veggie though of course!
- Honey - 1 tablespoon, or to taste.
- Lime Juice - 1/4 cup, or to taste.
- Olive Oil - 1/2 a tablespoon of olive oil to cook the pork chops in.
- Salt & Pepper - To taste.
Use the code “KATIELADY” for 10% off at Teleties!
How To Make It
- Make your pineapple salsa by combining the crushed pineapple, cilantro, 2/3 of the shallots, and lime juice. Store in an airtight container in the fridge until ready to use.
- Make your honey glaze by combining the pineapple juice, remaining 1/3 of the diced shallots, and honey. Set aside.
- Preheat a large, deep skillet over med-high heat with the 1/2 tablespoon of olive oil.
- Season your pork chops with salt & pepper to taste. Add them to hot skillet and cook for about 3-4 minutes on each side.
- Remove pork chops from the skillet onto a plate and set aside. Add your snap peas to the skillet. Sauté them until your desired doneness (I did about 4 minutes).
- Add your pork chops back in and pour your glaze on top. Let simmer for 5 minutes.
- Serve over rice of your choice (I made a cilantro lime rice with Jasmine rice) and the pineapple salsa. Enjoy!
How To Choose Good Honey
People associate honey as being unhealthy but if you get the right kind it is actually very good and nutritious for you!
So I actually know a lot about honey because I went to an olive oil & honey farm in Crete, Greece a few months ago! It was SO beneficial let me tell you and you can really taste the difference. I buy all of my olive oil and honey from Crete now and I will never go back!
- Get Raw Honey – Raw honey is honey that is free from any sort of tampering, processing, or heating. It is honey just how the bees make it. If honey goes through any sort of treatment it loses nutrients.
- Look for the word “unfiltered” – If honey goes through the pasteurization process, it often gets filtered. This eliminates all of those natural nutrients in honey!!
- Packaging matters – Try to get honey that is in a glass jar. It will last way longer and not be exposed to any harsh chemicals.
- Get Locally Sourced Honey – I buy my honey from Crete because it is locally sourced. Local bees make local honey so the pollen they collect and bring back to their hives are all sourced from local plants. Consuming honey that has these pollens can actually help combat stubborn allergies!
How To Store Leftovers
You can store your leftover pineapple porkchops in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so. Keep the pineapple salsa separate though, you don't want a warm salsa haha!
My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "cookingkati0a-20"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "kitchen pans"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b7f5ae82c95e642ddc2dfe6dfa6d8d28";Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These grilled Honey Pineapple Glazed Pork Chops are served in a sweet pineapple honey marinade, fresh snap peas (& rice if you would like), and a homemade pineapple salsa. This is such a quick & easy week night dinner! It's very refreshing for those hot Summer days too! This is also a one pan meal & only takes about 25 minutes to make!
- 24 oz pork chops (boneless)
- 1 cup pineapple (crushed, juice drained, but save the juice)
- 1/4 cup pineapple juice (reserved from crushed pineapple)
- 1 cilantro (large handful of chopped cilantro)
- 2 shallots (large, diced & divided)
- 1/4 cup lime juice (fresh)
- 16 oz snap peas (fresh)
- 1 tbsp honey
- Salt & Pepper (to taste)
Make your pineapple salsa by combining the crushed pineapple, cilantro, 2/3 of the shallots, and lime juice. Store in an airtight container in the fridge until ready to use.
Make your honey glaze by combining the pineapple juice, remaining 1/3 of the diced shallots, and honey. Set aside.
Preheat a large, deep skillet over med-high heat with the 1/2 tablespoon of olive oil.
Season your pork chops with salt & pepper to taste. Add them to hot skillet and cook for about 3-4 minutes on each side.
Remove pork chops from the skillet onto a plate and set aside. Add your snap peas to the skillet. Sauté them until your desired doneness (I did about 4 minutes).
Add your pork chops back in and pour your glaze on top. Let simmer for 5 minutes.
Serve over rice of your choice (I made a cilantro lime rice with Jasmine rice) and the pineapple salsa. Enjoy!
Servings 6
- Amount Per Serving
- Calories 314kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 3.4g17%
- Cholesterol 105mg35%
- Sodium 75mg4%
- Total Carbohydrate 13g5%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.