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Pork Chops with Pineapple and Rice

Try adding a pinch of ground coriander or cayenne to the rice water for extra flavor. Reserve half the rice to serve alongside our recipe for Beef, Snap Pea, and Asparagus Stir-fry.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Pork Chops with Pineapple and Rice

Source: Everyday Food, June 2010


  • 2 cups long-grain white rice
  • 2 teaspoons vegetable oil
  • 4 bone-in pork chops (2 1/2 pounds total, 1 inch thick)
  • Coarse salt and ground pepper
  • 1 pineapple, peeled, cored, and cut into 1/2-inch pieces
  • 1 jalapeno, diced small
  • 1 tablespoon soy sauce
  • 1/4 cup packed fresh cilantro leaves, for serving


  1. Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.

  2. Reduce heat to medium. Add pineapple and jalapeno to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce. Reserve half the rice and refrigerate for later use. Serve pork with pineapple mixture, rice, and cilantro.

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