Hawaiian Pork Chops

Looking for a great last-minute meal when friends drop in? “This is so easy, tastes just like Hawaiian pizza, and I usually have all ingredients on hand.”





4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1/3 cup chopped green pepper
1/3 cup thinly sliced onion
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice, optional



  • Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm.
  • In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm.
  • Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.
Back to blog