By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
321 cal · 25 min
Pineapple Pork
Recipe GLPR991df16a432b84
Tender boneless pork chops pan-seared and topped with a warm pineapple and green pepper sauce infused with warm spices like ginger and cinnamon. This simple yet flavorful main dish brings together sweet and savory notes in minutes.
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Ingredients
4 boneless pork chops
1 tablespoon vegetable oil
⅛ teaspoon salt
1 medium green bell pepper
1 cup canned pineapple chunks with juice
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
Directions
Wash your hands with soap and water before beginning. Cut the green bell pepper in half lengthwise, remove the seeds and stem, and slice into thin strips. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Carefully place the pork chops in the hot skillet. Sprinkle the salt evenly over the top of the chops.
Cook the pork chops for approximately 5 minutes on the first side without moving them, allowing them to develop a golden crust.
Flip the chops and cook for another 5 minutes on the second side. Continue cooking until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of a chop.
Transfer the cooked pork chops to a warm serving dish and loosely cover with foil to keep them warm.
Add the green pepper strips to the same skillet and sauté for 1 minute, stirring occasionally.
Pour in the canned pineapple chunks along with their juice, then sprinkle the ground ginger and ground cinnamon over the mixture.
Stir well to combine all ingredients and simmer over medium heat for 3 to 5 minutes until the sauce is heated through and flavors meld.
Spoon the warm pineapple and pepper sauce generously over each pork chop and serve immediately.
Comments
All ingredients are standard at any Charlotte grocery chain, so no special trips required. At roughly $3–3.50 per serving when buying mid-range pork chops and canned pineapple, this hits a reasonable weeknight price point. The 25-minute claim is honest if pork chops are thin-cut and you use ground ginger from a jar rather than fresh; fresh ginger adds 10–15 minutes of prep. This is a fast weeknight dish that works for a family of four, reheats adequately in a skillet, and plays well with the warm spices common to Southern cooking, though the sweet-savory profile feels more pan-Asian than regional to North Carolina.
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