Tropical Pineapple & Red Onion Pork Chops

Packed with color and flavor and done before you can say, “I can’t wait to eat this!” I feel like pork doesn’t get enough credit. It’s delicious and you can usually find great sale deals. More often than not, our local supermarket runs “buy one get one” deals on a pack of pork chops and I hop on them whenever they happen. I like using the thin cut tenderloin pork chops because I find they are less fatty, but you can use whatever kind you prefer.

One of the very first meals I was super proud of myself for making for my family was this pork chop with pineapple and red onion. Believe it or not, I used to be horrible in the kitchen. Like…..awful. The first time I tried to make a cream based soup? It turned out grey. Grey-cream soup; I cried. I’m married to a trooper- he ate every bite to make me feel better. The point being- if I was able to make this without messing it up, no matter where you are at in your cooking journey, you will be able to nail it with zero stressing. This pork is also fabulous with my quick sesame ginger bell pepper salad and some jasmine rice.


4 thin cut pork chops
1/2 red onion, thinly sliced
4 pineapple rounds, 1/4 inch thick
2 T lime juice
Cooking spray
1 jalapeno, sliced in half and seeded
salt and pepper to taste


  • Evenly sprinkle lime juice over chops and allow to sit for approximately 10 minutes.
  • Preheat greased grill pan or skillet to medium high heat.
  • Add chops, pineapple, jalapeno and onion.
  • Cook 4 minutes on each side or until done. The onion and pineapple should be soft, pork slightly still pink inside.
  • Chop the jalapeno. If you’d like to make a salsa, chop the pineapple and onion as well, otherwise serve them whole on top of the pork chop. You can’t go wrong.
  • Serve with jasmine or white rice and my quick sesame ginger bell pepper salad.

Leave a Reply