Pork Chops with Pineapple-Cilantro Rice

pork chops with pineapple-cilantro rice
Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
45 mins

Bake browned pork chops in pineapple-cilantro rice with cabbage for a sensational one-skillet meal you'll want to add to your weeknight rotation.


  • 4 small center-cut bone-in pork chops, each about 1 inch thick (about 2 ¼ pounds total)

  • Kosher salt (we use Diamond Crystal)

  • 2 tablespoons vegetable oil

  • 1 ½ cups chopped fresh pineapple (8 ounces)

  • 1 tablespoon finely chopped fresh ginger

  • 2 teaspoons sambal oelek, plus more for serving

  • 1 cup basmati rice

  • 1 ¾ cups low-sodium chicken broth

  • 8 ounces Savoy cabbage, sliced into ½-inch strips (about 3 cups)

  • ½ cup chopped fresh cilantro, plus more leaves for serving


  1. Preheat oven to 350°F. Heat a large ovenproof skillet over medium-high. Season pork with salt. Swirl oil in skillet, add pork, and cook, flipping once, until golden brown, about 5 minutes total. Transfer to a plate.

  2. Add pineapple, ginger, and sambal oelek to skillet; cook, stirring, 20 seconds. Add rice, broth, and 3/4 teaspoon salt; bring to a boil. Stir in cabbage and cilantro. Cover and transfer to oven; bake 15 minutes. Remove and nestle in pork; drizzle with any accumulated juices.

  3. Cover, return to oven, and bake until a thermometer inserted in thickest parts of pork reads 138°, 5 to 6 minutes more. Remove from oven and let stand, covered, 5 minutes. Sprinkle with cilantro leaves and serve with more sambal oelek.

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