Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish (about 9×13 inches) with a little oil or cooking spray so the chops don’t stick.
Prepared baking dish with pork chops and pantry ingredients
Pat the pork chops dry on both sides with paper towels. This helps them brown better and keeps extra moisture out of the dish. Lay the chops in a single layer in the prepared casserole dish, leaving just a little space between each one if you can.
Open the can of pineapple rings and drain off the juice into a small bowl or measuring cup. You’ll use the juice to make the sauce, so don’t throw it away. Set the pineapple rings aside on a plate for a moment.
Add the packed brown sugar to the reserved pineapple juice and stir with a fork or whisk until most of the sugar is dissolved. It’s okay if it’s a little grainy; it will melt in the oven. This simple mixture will turn into that glossy, caramelized sauce as it bakes.
Brown sugar stirred into pineapple juice in a small bowl
Pour the pineapple juice and brown sugar mixture evenly over the pork chops in the casserole dish, making sure each chop gets some of the liquid around it. Gently tilt the dish if needed so the sauce spreads under and around the meat.
Arrange the pineapple rings on top of the pork chops, placing one ring on each chop. If you have extra rings, tuck them into the spaces between the chops so they can caramelize in the sauce too.
Cover the casserole dish loosely with foil, tenting it slightly so it doesn’t stick to the pineapple. Bake, covered, in the preheated oven for 20 minutes to help the chops cook through gently and stay moist.
Pork chops topped with pineapple rings before baking
After 20 minutes, carefully remove the foil (watch for steam). Spoon some of the pan juices over the tops of the pork chops and pineapple rings. Return the dish to the oven, uncovered, and continue baking for another 20–25 minutes, or until the pork chops are cooked through and the pineapple is a deep golden color around the edges.
Check for doneness: the internal temperature of the thickest part of each pork chop should read at least 145°F (63°C) on an instant-read thermometer. The sauce around the chops should be bubbling and slightly thickened, with a glossy, caramelized look.
Thermometer checking a baked pork chop in bubbling sauce
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