A delectable one-skillet dinner of pork chops with pineapple and brown sugar, caramelized red onions, and tangy goat cheese. It’s a delicious twist on time-saving, straightforward tasty pork chops! If desired, add some parsley as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 teaspoons chipotle chile powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ½ teaspoon onion powder
- 1 (8 ounce) can pineapple rings, drained and juice reserved
- 1 tablespoon olive oil, divided
- 1 red onion, thinly sliced
- ¼ cup brown sugar
- 4 boneless pork chops
- salt and ground black pepper to taste
- ¼ cup crumbled goat cheese
Instructions
- Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
- Pat pineapple rings dry.
- Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
- Pat pork chops dry and lightly season both sides with salt and pepper.
- 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. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.
- Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 110 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I love the pork chops!! They were delicious!!
This is now my family’s favorite pork dish! Than you for making me look like a gourmet mom and wife.
My 14 year old son made this and it was SOOOOO good. Adding it to our regular recipe rotation!
Good! Quick & easy one pan recipe. Used extra pineapple juice, for four chops 3 tbsps. was not enough. Loved the seasonings but used half the chili powder since it would be too hot for me.
I like heat but this was too spicy and we weren’t crazy about the cinnamon. I probably won’t make it again
Great! Easy prep.
These were wonderful. I didn’t have the chipotle chili pepper so I used smoky paprika and a dash of chili powder and cayenne pepper. Otherwise, I followed the recipe. As a side, I had Jasmine rice and added coconut milk, pineapple chunks, fresh lime juice and cilantro. It complemented the chops very well. This is a keeper. Husband loved it as well.
My family really enjoyed this meal. I didn’t use the chipotle chili pepper cause we don’t really like spicy food, but I used cheyanne pepper instead. I added a teaspoon of paprika and basil to the mixture. I left off the goat cheese cause we don’t like it. I made fried potatoes and corn on the cob to complete my dish. Overall, I will be making this dish again.
Mi familia y yo disfrutamos mucho este platillo. Nos dejó chupándonos los dedos.
big hit with the hub!!
We liked all the different flavors. Delicious.
This recipe was great. I used what I had on hand: regular chili powder, yellow onions, no cheese. My husband and I both loved it and will make it again.
We loved this recipe, I’ll be making this again. I brined the pork chops for a couple of hours in just salt, water and brown sugar. We cooked the chops on the grill and put the rub on after turning. It was phenomenal! Thank you for a great recipe!!
Made it as directed. Came out excellent. I will make it again for my friends.
Sorry, not a big fan.
Made this for dinner tonight and got an enthusiastic thumbs up from my family.
Very tasty, I followed the recipe and the port chops were juicy and so good. The pineapple pairs well with the meat, and I will try it again. Using a whole onion makes for lots of onion, which is good for me. One warning: figuring what is the difference I used cayenne pepper instead of chipotle. Cayenne pepper is much (much)hotter though, which is a good thing or not so good depending on how much you like heat. Next time I make this I will use chipotle pepper and see how it tastes.
I took a chance and doubled the recipe the first time I made it – everyone liked it! I Didn’t change anything.
Fantastic recipe! I used feta cheese crumbles, and it’s perfect for this recipe. The cheese offset the sweetness of the pineapple and chops beautifully. Served with white basmati rice and roasted carrots. If you don’t add the cheese, a bit of pink salt might help offset the sweetness, but you’d be missing the wonderful, creamy texture the cheese adds. The cheese, more than anything else, was truly the belle of the ball. The salty, creamy crumbles balanced out the sweetness of the caramelized onions, brown sugar, pineapple, etc,. The only other revision: substituted Flatiron Pepper Co Sweet Heat pepper flakes for the chipotle powder. This recipe is a keeper, for sure.
After browning the meat, I tossed it in a deep pottery dish with the topping and finished it in the oven for 30 minutes. It was a touch spicy and I think that I would substitute the chipotle for some nice smoked paprika next time. The goat cheese gave it an interesting texture and toned down the spice.
Quick and easy to make. I always follow the recipe the first time I make it. It was tasty and the pineapple and caramelized onions made a nice topping.