- (4) Pork Chops
- (20oz can or 1 pineapple) Pineapple rings, fresh or canned, reserve juice
- (2 Tbsp, cut into 4 pieces) 1lb Unsalted A2/A2 Butter
- (2 Tbsp) Tallow, ghee, or oil
- (for garnish) Cilantro
- (4 tsp) Fresh ginger (MARINADE)
- (2 tsp) Garlic powder (MARINADE)
- (1-1/2 Tbsp) Honey (MARINADE)
- (2 Tbsp) Butter, room temperature (MARINADE)
- (3 Tbsp) Coconut Amino Acids (MARINADE)
- (2 Tbsp) Pineapple Juice (MARINADE)
- (to taste) Sea salt (MARINADE)
- (1/4 cup) Sea salt NOT table sale (BRINING SOLUTION)
- (4 cups) Warm water (BRINING SOLUTION)
- (2 Tbsp) Apple cider vinegar (BRINING SOLUTION)
- (2 Tbsp) Brown sugar (BRINING SOLUTION)
- (1 cup) Ice cubes (BRINING SOLUTION)
BRINE (optional but recommended):
- Combine warm water and sea salt together in a freezer bag or glass dish. Stir until the salt dissolves. Whisk in apple cider vinegar, brown sugar and ice. Add the pork to the mixture.
- Let sit at room temperature for 30 minutes.
- Remove pork from the brine. Rinse thoroughly in cold water, then pat dry.
*This extra step is SO worth it! Brining pretty much guarantees juicy pork chops, flavors the chops, and brings them to room temperature.
**Do NOT evenly swap table salt in your brining solution for sea salt or your pork will be too salty. Kosher salt can be used as a substitute.
***The pork can be brined, rinsed and patted dry, and stored in an airtight container 24 hours before cooking.
- Whisk marinade ingredients together in a small bowl. Grill pineapple slices and preheat the oven to 400F.
- Rub the marinade all over both sides of the pork (reserve the rest of the marinade for later). Let rest for 15 minutes.
- Heat 2 tablespoons tallow or oil in a large ovenproof skillet over medium-high heat. Add pork chops once the pan is very hot. You should hear the pork sizzle. Sear approximately 3 minutes or until golden, flip over then sear 2 minutes. Remove from heat and add 1/2 tablespoon of butter to the top of each pork chop. Before you transfer to the oven, make sure there is enough oil in the bottom of the skillet so the pork won’t burn. Add an additional tablespoon or so if needed.
- Transfer the skillet to the oven and bake until the pork reaches an internal temperature of 145 degrees F, about 5-10 minutes depending on thickness. Spoon any remaining juice in the pan over the top of the pork chops.
- Let rest 5 minutes before serving.
- Drizzle with your reserved marinade sauce.
- Season with additional salt if needed.
- Serve with grilled pineapple.
You can cook the pork chops solely on the stove if they are thin, but if they are thicker than ½-inch, then quickly searing the pork chops on the stove and finishing in the oven is crucial for juicy pork chops. Searing insulates the chops and finishing in the oven evenly cooks the pork chops without the risk of drying them out.
The cooking time can take anywhere from 5 to 10 minutes depending on how thick the pork chops are, initial temperature, what pan you are using, if they were brined, and the actual oven temperature (some stoves run hotter than others). Due to so many variables, an instant read thermometer is highly recommended. Start checking the temperature at 5 minutes and continue checking every minute or two until the chops are ready.
***It is crucial that pork chops are not overcooked or they can be dry and chewy. The brine will make them more forgiving, but for extra juicy pork chops, cook just until done. According to USDA guidelines, pork chops are done when an internal thermometer inserted in the thickest part of the meat reaches 145F.
This is the sweet spot for the juiciest pork. This temperature means the pork chops will be slightly pink inside which is okay.
This 145-degrees temperature is 15 degrees less than the old standards of 160F which would mean the pork would be completely cooked through without any pink.The research shows, however, that 145F is the same safety-wise as cooking pork to 160F and makes the pork more tender.
*Use bone-in pork chops. The bone has some fat around it that makes it more flavorful and moist.
*If swapping dry herbs for fresh use 1/3 of the amount.
*If using fresh pineapple, squeeze juice from the fruit for marinade.
*Save a small amount of fresh marinate to drizzle over your chops after cooking.
*Marinade can be made up to 24 hours in advance.
*If not brining, let the pork come to room temperature for 30 mins before cooking.
*Be sure your pan is very hot before searing. When adding pork it should sizzle.
*Let chops rest for 5 minutes before serving so the pork has time to reabsorb the juices. If you cut into the chops immediately after cooking, the delicious juices will run out.
*If not using tallow or ghee, use a high smoke point oil such as avocado oil.
SIDE DISH SUGGESTIONS
Roasted green beans, potatoes, salad, rice, creamed corn.