Hawaiian Pork Chops

This simple recipe uses fresh pineapple and can be make start to finish in under an hour.


  • 4 Pork chops (~1.25 lbs.)
  • ¼ cup flour
  • 1 pinch of salt and ground black pepper
  • ½ cup cooking oil
  • 1 fresh pineapple 4 rings sliced, rest juiced
  • ¾ cup water
  • 1 tsp white sugar
  • 1 tsp lemon juice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 TBL water
  • 1 TBL cornstarch


  1. Mise en Place – prepare all your ingredients before starting
  2. Salt and pepper each pork chop to taste. I like a lot of salt and a little pepper but it’s a personal choice.
  3. Pour flour into a shallow bowl and press the pork chops until coated well on both sides. Make sure to shake off excess flour.
  4. Heat cooking oil in a large skillet over medium heat; wait for oil to get hot before adding pork. Cook until browned (~3 minutes per side).
  5. While pork chops are cooking, mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg together.
  6. Turn off skillet heat and remove pork chops, drain fat from skillet and put pork chops back in skillet. Add the juice mixture.
  7. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes.
  8. Put a pineapple ring on top of each pork chop and cook 5 minutes.
  9. Remove pork chops and pineapple from skillet and make sauce:
    • Combine 1 TBL water with 1 TBL cornstarch in a bowl; stir slurry into sauce in the skillet until thickened.
    • Serve sauce over the pork chops and pineapple.