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Pork Chops with Pineapple and Red Onion

Pineapple and red onion are classic companions to this Hawaiian-style pork.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
372 calories per serving


> 1 (24 oz) pkg steamable baby potatoes
> 3 tbsp olive oil, divided
> 4 bone-in pork chops
> 1 large red onion
> 1 bunch green onions
> 1 tsp dried thyme
> 2 cups cut fresh pineapple, drained


Preheat the oven to 350°F. Cook the potatoes in the microwave according to package directions.
Heat a large nonstick skillet over medium-high heat. Add 2 tbsp oil to the hot pan. Season the pork chops with salt (in moderation) and pepper. Cook the pork in the hot oil for 4–5 min., or until golden brown. Turn and cook for an additional 2 min. Remove, set on baking sheet, and place in the oven.
Meanwhile, cut the onion into thin rings and the green onions into ½-inch thick diagonal pieces.
After removing the pork chops, reduce the heat to medium and add the red onions and thyme to the hot pan. Cook the red onion and thyme for 2–3 min., stirring often, until tender and lightly browned.
Add the pineapple and sliced green onions and cook for an additional 2–3 min., stirring occasionally. Serve pork chops with the pineapple and potatoes.

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