Pork Chops with Pineapple and Rice

Summery ingredients makes this easy recipe ideal for a warm June night. Try adding a pinch of ground coriander or cayenne to the rice water for extra flavor.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

Reserve half the rice to serve alongside our recipe for Beef, Snap Pea, and Asparagus Stir-Fry.


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