Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops with Pineapple and Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 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. Ingredients 2 cups long-grain white rice 2 teaspoons vegetable oil 4 bone-in pork chops (2 ½ pounds total, 1 inch thick) Coarse salt and ground pepper 1 pineapple, peeled, cored, and cut into ½-inch pieces 1 jalapeno, diced small 1 tablespoon soy sauce ¼ cup packed fresh cilantro leaves, for serving Directions 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. 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. Rate it Print