Pineapple Soy Glazed Pork Chops
These pineapple soy glazed pork chops can be finished on the stovetop in a pan or on the grill outside. Either way, reducing the cooking juices for just a few minutes will create a beautiful sauce that will enhance the already tasty chops. Expect a little flush of pink in this pork chop.Featured In My CookbookMake It Sous Vide Jump to Recipe (or scroll for photos and riveting information...)
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Pineapple Soy Glazed Pork Chops
- Prep Time: 20 m
- Cook Time: 1 h
- Total Time: 1 h 20 m
- Servings: 2
- 2 boneless center cut pork chops (1-inch thick)
- salt and freshly ground black pepper
- ¼ cup fresh crushed pineapple
- 2 tablespoons brown sugar
- 1/3 cup pineapple juice
- 1 clove garlic minced
- 2 teaspoons soy sauce
- ½ teaspoon black pepper
- olive oil
- Season both sides of the pork chops with salt and freshly ground black pepper and pierce the chops with a needle-style meat tenderizer or a paring knife.
- Combine the crushed pineapple, brown sugar, pineapple juice, soy sauce, garlic and black pepper. Pour the marinade into a zipper lock plastic bag and add the pork chops. Massage the pork chops with the marinade to coat well. Close the bag and marinate the pork for 1 hour.
- Pre-heat the sous vide water bath to 140ºF.
- Remove as much of the air as possible from the bag by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
- Cook in the sous vide bath for at least 1 hour, or as long as 3 hours.
- Remove pork chops from bag and reserve the cooking juices in the bag.
- Pre-heat a sauté pan. Add a little olive oil and sear the pork chops on each side until browned, about 1 minute per side. Transfer the chops to a cutting board, cover with foil and let rest for a few minutes. Pour the reserved cooking juices into the sauté pan and bring to a simmer. Reduce the sauce for a few minutes until it has thickened. Transfer the pork chops to serving plate and spoon sauce over top.
Comments (6)Post a Reply
Awesome 👏 ……made this for dinner tonight and it was so moist and tender.
Thank you for sharing your recipe with us. I’ll definitely make this dish again!
I’m always looking for ways to make pork chops that don’t turn out like shoe leather. I just started using the sous vide setting on my instant pot after being intimidated by it. This recipe is (1) easy (2) uses everyday ingredients (3) absolutely delicious!! Pork chops were so tender and juicy that they could be cut with a fork. Thank you for sharing.
I made the pork chops with the pineapple. I had never used a brine before with chops, so I was a little concerned about the salt, but they were good and not too salty. I wasn’t as successful with grilled pineapple, as I had hoped, so I will try that again.
I use my air fryer and your book all the time especially since it has been so hot.
I love the dog pictures; thanks for sharing them.
Thank you Pat! Glad you enjoyed the chops. For the pineapple, you just need to grill it for a few minutes on each side while you baste it with the glaze. Just make sure you don’t slice it too thin.
This recipe was absolutely delicious
Very taste I’m still saying uuuuum,um,um
Ump. This is the first time I made it and I’m satisfied with the taste.
Great! My first time trying sous vide method, Definitely tricky to get/keep the water at temp using just a saucepan and thermometer with a gas stove; start the water much earlier than you will need it! Also only cooked for an hour after the hour marinating, next time I’ll start earlier and get closer to three hours.