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.
Baked pork chops with pineapple in a casserole dish
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.
Oven Baked 3-Ingredient Pork Chops with Canned Pineapple
Servings: 4
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
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