Pineapple Pork Chops

Five ingredients turn plain pork chops into something sweet, glazed, and satisfying. Brown sugar mixed with reserved pineapple juice and nutmeg creates a simple sauce that caramelizes on the chops as they bake, and the pineapple slices on top get soft and sticky in the oven heat.

The two-stage baking is key. Covering the dish for the first 30 minutes steams the chops so they stay juicy, then uncovering for the last 15 to 20 minutes lets the brown sugar glaze reduce and caramelize. Spooning the sauce over the chops as they finish builds up layers of that sweet, sticky coating.

Choose chops about ½ inch thick. Thicker chops won’t cook through in time, and thinner ones dry out before the glaze has a chance to develop.

Kitchen Tips

• Use pineapple packed in juice, not syrup. The juice is lighter and less cloyingly sweet in the glaze
• Trim all visible fat from the chops before baking. The pineapple juice and brown sugar provide plenty of moisture and flavor
• Baste at least twice during the uncovered phase so the glaze coats evenly
• The chops are done when the internal temperature reaches 145°F (63°C)

Variations

• Add a dash of soy sauce to the brown sugar mixture for an Asian-inspired teriyaki spin
• Use bone-in chops for more flavor and juiciness
• Sprinkle red pepper flakes over the pineapple for a sweet-heat combination