Pineapple Pork Chops (easy recipe!) The Endless Meal®

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Preparation. Preheat oven to 375°F. Coat 9x13-inch baking dish with cooking spray. Lightly season both sides of pork chops with oil, salt, and pepper. Sear pork chops in a skillet on both sides until just golden. Transfer pork chops into baking dish and top with 1-2 pineapple slices.

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Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray. Remove the pork from the marinade and place onto the sheet pan. Add the reserved 2 tablespoons of pineapple juice to a large bowl.

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Season pork chops with salt and pepper. Heat a non-stick skillet with oil on medium-high. Sear pork chops on one side for 4-5 minutes until golden. Push pork chop on one side of the skillet to make space. Flip pork chops to cook the other side. Add butter, garlic, onion and pineapple in the empty space of the skillet.

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Reserve 1/2 c. marinade and set aside for basting. Place the pork chops into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight or at least 4 hours. Reserve the pineapple rings. Preheat grill to 350 degree F. Rub grates with oil.

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Preheat the oven to 375 degrees F (190 degrees C). Remove the pork chops from the marinade and arrange them in an 8×8-inch baking dish. Set aside. In a small saucepan, bring the used marinade to a boil over medium heat. Reduce the heat and let it simmer for 5 minutes to reduce slightly.

Pineapple Pork Chops (easy recipe!) The Endless Meal®

In a pie pan, toss the bread crumbs and paprika. Dredge pork chops in bread crumb mixture, coating both sides. Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes. Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.

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Mix the oil, ground paprika, salt and lime juice in a large shallow dish. Pat the pork chops dry and add them to the marinade. Allow them to sit for at least 15 minutes, or up to overnight (see recipe notes). In the meantime, heat a large skillet over medium heat. Cook the pineapple rings for 2-3 minutes on either side, or until starting to.

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It has to be a nonstick skillet or else you need cooking spray. Cook on high for 4 minutes, then flip and cook for 3 minutes, then add in pineapple pieces and remove from heat. Let sit for 5 min, then sprinkle cilantro over the pork and pineapple, slice pork and enjoy.

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Mix: While the pork chops are cooking, mix the pineapple juice, tidbits, maple syrup, brown sugar, soy sauce, and garlic in a medium bowl. Cook: After flipping them, cover the pork chops with the pineapple juice mixture and continue to cook them for about 10 minutes. They are done when they reach an internal temperature of 145 degrees F.

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Instructions. Preheat oven to 400 degrees F. Spray a baking dish with non-stick cooking spray. Place pork in baking dish in a single layer. In a bowl, combine soy sauce with brown sugar, ginger, red pepper and pineapple. Pour over pork chops.

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Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more.

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To Make the Pork Chops: Preheat the oven to 350°F, and spray a 9×13-inch dish with cooking spray. Place the pork chops in the prepared baking dish, and season with salt and pepper. ½ tsp. kosher salt. ¼ tsp. ground black pepper. Arrange a pineapple ring in the center of each of the pork chops.

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Step 2: Add the remaining oil to the same skillet, and add the sliced onions. Turn the heat to medium and saute the onions for about 5-7 minutes, or until they soften and start to turn golden brown. Step 3: Add the pineapple preserves, white wine, chicken broth, Dijon mustard, and thyme to the onions and stir well.

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Add garlic, cooking for another 1 minute. Add balsamic vinegar and pineapple chunks, brining to a low simmer until liquid has reduced and sauce starts to become sticky approximately 10 minutes. Add pork chops back to the pan, spooning sauce over top. Cook for 2-3 minutes, just enough to reheat.

Pineapple Pork Chops (easy recipe!) The Endless Meal®

Preheat oven to 400F (200C). In a large measuring cup or bowl, whisk together pineapple juice, honey, brown sugar, vinegar, a pinch of salt, and a pinch of pepper. Season pork chops with salt and pepper on both sides. Heat about 2 teaspoons of olive oil in a large oven-proof skillet over medium-high heat for 1-2 minutes.

Grilled Pineapple with cinnamon How to make pineapple in oven

Instructions. Preheat oven to 375. Lightly spray a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop. In a small bowl whisk together sauce ingredients and pour on top of pork.