Honey BBQ Pineapple Pork Chops
This dish is perfect for a weeknight meal. The pork chops are cooked in a honey BBQ sauce and topped with pineapple rings for a sweet result.
This dish is perfect for a weeknight meal. The pork chops are cooked in a honey BBQ sauce and topped with pineapple rings for a sweet result.
- Carbohydrate 24.8649999256757 g
- Cholesterol 150.014625 mg
- Fat 19.71413025 g
- Fiber 0.466767505242303 g
- Protein 45.42180475 g
- Saturated Fat 6.51367445 g
- Serving Size 1 1 Serving (325g)
- Sodium 343.16445 mg
- Sugar 24.3982324204334 g
- Trans Fat 2.86014285 g
- Calories 470 calories
Step-by-step
- Preheat oven to 350(F).
- Place pork chops in cooking pan.
- Cover pork chops in bbq sauce, and spoon garlic on top, smoothing it all evenly over the pork chops.
- Place a single pineapple ring on each pork chop, and pour juice lightly on top of pork chops, and in bottom of pan.
- Cover pan with aluminum foil, and place in oven for one hour.
Operating under strict one-hour baking constraints, this dish uses tightly sealed aluminum foil to trap moisture while lean pork proteins cook alongside acidic pineapple juice. Transforming the leftovers requires distinct handling to prevent the meat from drying out during reheating.
- Shred the chilled pork chops and fold them back into the residual pan juices before gently warming the mixture over medium-low heat in a covered skillet.
- Substituting maple syrup for honey alters the final viscosity significantly because honey contains less water and caramelizes faster at 350 degrees Fahrenheit.
- Store cooked portions in an airtight container for up to three days, ensuring the pineapple rings remain pressed against the meat to maintain surface moisture.
Shredded remnants transition seamlessly into grain bowls or tacos where the sweet profile balances sharp ingredients like pickled onions. Proper moisture management during the initial storage phase preserves the structural integrity of the protein for successful subsequent meals.
