BBQ Pineapple Pork Chops

Pork has gotten so inexpensive lately.

I bought a nearly 3-pound pack of sirloin pork chops the other day for $4.50. Name another meat you can get for that price. Go ahead. I’ll wait.

Beef is about that for 1 pound, more if you’re getting better cuts. I can’t hardly find chicken breast for less than $5 a pound these days. Pork, on the other hand, continues to get cheaper and cheaper.

Maybe it’s because not many people like pork. I know it can have a real irony taste and most people tend to overcook pork to dry oblivion. It doesn’t have to be that way, though. You just need to cook pork to 165 degrees and you can have a nice, tender cut of meat.

As for the flavor, pork needs quite a bit of seasoning. I’ll dress mine up with either a large amount of spice blends or drench them in savory sauces. This recipe takes advantage of the latter.

There’s not many things better in the world than barbecue pork chops. Grab a bottle of your favorite sauce (mine is Head Country—an Oklahoma brand) and go to town for some delectable pork chops for dinner.

This recipe is a bit different, obviously, because of the addition of pineapple. I wanted that sweet, savory and tangy flavor that comes with a good barbecue sauce mixed with pineapple. If you’ve never tried the combination, you’re truly missing out. This combo really makes the barbecued pork chops even better than before.

Enjoy!

Step-By-Step Instructions

Season pork chops with salt and pepper. Heat oil in a large skillet or cast iron skillet over medium high heat.

Sear both sides of pork chops until browned, about 2-3 minutes per side. Remove pork to a plate.

In a small bowl, whisk together pineapple juice, barbecue sauce, brown sugar, ginger, and garlic powder.

Pour into skillet and bring to a boil. Add pork chops and reduce heat to a simmer.

Simmer pork for 10-15 minutes in sauce until internal temperature reaches 165 degrees.

Stir in pineapple tidbits and warm through. Serve.