This is one of those humble, pantry-staple recipes that tastes like so much more than the three ingredients it uses. My grandmother made these oven baked pork chops with canned pineapple every spring when money was tight, usually right after she’d done a big pantry clean-out. The pork gets tender in the oven while the pineapple rings slowly caramelize on top, making a glossy, sweet pan sauce that feels special without any fuss.
It’s the kind of comforting, budget-friendly dinner you can pull together on a busy weeknight and still have everyone at the table asking for seconds.
These pork chops are lovely with simple sides that soak up the sweet pineapple juices—think white or brown rice, buttered egg noodles, or mashed potatoes. A pan of roasted carrots or green beans, or even a bag of frozen mixed veggies warmed with a little butter and salt, rounds out the plate nicely. If you like a little contrast, a crisp green salad with a tangy vinaigrette helps balance the sweetness of the pineapple.
For an easy springtime spread, I’ll often serve these chops with rice, a side of peas, and some dinner rolls to mop up every last bit of that caramelized sauce.
Ingredients
4 bone-in pork chops, about 3/4-inch thick
1 (20-ounce) can pineapple rings in juice (not syrup)
1/2 cup light brown sugar, packed
Directions
Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish (about 9×13 inches) with a little oil or cooking spray so the chops don’t stick.
Pat the pork chops dry on both sides with paper towels. This helps them brown better and keeps extra moisture out of the dish. Lay the chops in a single layer in the prepared casserole dish, leaving just a little space between each one if you can.
Open the can of pineapple rings and drain off the juice into a small bowl or measuring cup. You’ll use the juice to make the sauce, so don’t throw it away. Set the pineapple rings aside on a plate for a moment.
Add the packed brown sugar to the reserved pineapple juice and stir with a fork or whisk until most of the sugar is dissolved. It’s okay if it’s a little grainy; it will melt in the oven. This simple mixture will turn into that glossy, caramelized sauce as it bakes.
Pour the pineapple juice and brown sugar mixture evenly over the pork chops in the casserole dish, making sure each chop gets some of the liquid around it. Gently tilt the dish if needed so the sauce spreads under and around the meat.
Arrange the pineapple rings on top of the pork chops, placing one ring on each chop. If you have extra rings, tuck them into the spaces between the chops so they can caramelize in the sauce too.
Cover the casserole dish loosely with foil, tenting it slightly so it doesn’t stick to the pineapple. Bake, covered, in the preheated oven for 20 minutes to help the chops cook through gently and stay moist.
After 20 minutes, carefully remove the foil (watch for steam). Spoon some of the pan juices over the tops of the pork chops and pineapple rings. Return the dish to the oven, uncovered, and continue baking for another 20–25 minutes, or until the pork chops are cooked through and the pineapple is a deep golden color around the edges.
Check for doneness: the internal temperature of the thickest part of each pork chop should read at least 145°F (63°C) on an instant-read thermometer. The sauce around the chops should be bubbling and slightly thickened, with a glossy, caramelized look.
If you’d like a bit more caramelization on the pineapple, you can move the casserole dish to the top rack and broil on high for 2–3 minutes, watching closely so it doesn’t burn. The edges of the pineapple rings should turn a deeper golden brown.
Remove the dish from the oven and let the pork chops rest for about 5 minutes before serving. This helps the juices settle so the meat stays tender. To serve, spoon some of the sweet pineapple sauce over each chop and add a pineapple ring on top of each portion.
Variations & Tips
For picky eaters who aren’t sure about fruit on their meat, you can bake a couple of chops plain in a corner of the dish and just spoon a little of the sweet sauce around them at the end, leaving off the pineapple rings.
If your family prefers boneless pork chops, you can use those instead; just start checking for doneness around 30 minutes total bake time, as they can dry out faster. You can also swap the brown sugar for granulated sugar if that’s what you have, though the flavor will be a little less rich and molasses-like.
