Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease a -inch baking dish or line it with foil for easy cleanup.
2. Season and Layer the Chops
-
Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper.
-
Arrange the pork chops in a single layer in the bottom of your prepared baking dish.
3. Sauce and Top with Pineapple
-
Spoon your chosen barbecue sauce or teriyaki glaze evenly over the top of each chop.
-
Pour about cup of the reserved pineapple juice around the edges of the dish.
-
Place 1–2 pineapple rings (or a generous handful of pineapple chunks) directly on top of each pork chop.
4. Bake to Tender Perfection
Bake uncovered for 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) on a meat thermometer.
(Optional Broil step: If you want a slightly charred, caramelized edge on your pineapple and sauce, turn the broiler on HIGH for the final 2–3 minutes of cooking!)
5. Rest and Serve
Remove the dish from the oven and let the pork chops rest for 5 minutes before serving. Spoon the warm, pineapple-infused pan juices over the top right before eating.
Pro-Tips for Success
-
Choose the Right Cut: Bone-in pork chops tend to stay slightly juicier during baking, but boneless chops work great too—just keep an eye on the clock so they don’t overcook.
-
Serving Suggestions: Pair these sweet and savory chops with a side of steamed Jasmine rice, roasted broccoli, or a simple green salad to catch all that extra glaze.
