This quick and easy salsa pineapple pork chops recipe is a sweet and savory one-pan dinner the whole family will love. 👇👇
Why I Love This Recipe
This is one of those “dump and simmer” dinners that feels fancy but takes less than 30 minutes from fridge to fork.
- Sweet + savory combo = family-approved
- Just 6 pantry staples (plus pork chops)
- Uses boneless pork loin chops—affordable and lean
- Simmered in pineapple + salsa for juicy, saucy flavor
Recipe Ingredients
- 4 boneless pork loin chops (about 0.788 kg)
→ Sub with bone-in chops, but increase simmer time slightly - Salt and pepper, to taste
- 1 Tbsp avocado oil (or use canola oil)
- 8 oz crushed pineapple with juice
→ Don’t drain! The juice adds natural sweetness to the sauce - 1 cup salsa
→ Use mild, medium, or spicy—whatever your family prefers - ½ tsp garlic powder
- ½ tsp onion powder
- Cooked rice, to serve
→ White or brown rice, or even cauliflower rice for a low-carb option
How To Make Pineapple Salsa Pork Chops
Step 1: Prep the Pork
Pat pork chops dry using paper towel.
Season both sides with salt and pepper.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 2: Sear the Chops
Heat a skillet over medium-high and add oil.
Sear pork chops for 1 minute per side, just until browned.
Transfer to a plate.
Step 3: Make the Sauce
Remove pan from heat briefly to cool down.
Lower heat to medium-low.
Add crushed pineapple (with juice), salsa, garlic powder, and onion powder.
Stir to combine, then bring to a low boil.
Step 4: Simmer to Finish
Add pork chops back in and simmer uncovered until internal temp reaches 145°F, about 5–8 minutes.
Spoon sauce over top before serving.
Step 5: Serve
Serve pork chops over rice with pineapple-salsa sauce spooned on top.
Variations and Substitutions
- Swap pork chops for chicken breasts or thighs.
- Use hot salsa or stir in chili flakes for extra heat.
- Add bell peppers or onions with the salsa for more texture and nutrition.
Recipe Tips
- Use a meat thermometer to avoid overcooking. Pork is done at 145°F.
- If chops are thick, cover the pan to finish cooking.
- Want more sauce? Add ¼ cup water or chicken broth to the skillet.
Mistakes to Avoid
- Don’t skip the sear – It adds essential flavor.
- Avoid watery salsa with lots of liquid—it can thin out the sauce too much.
- Don’t simmer too long—pork will dry out past 145°F.
What To Serve With
- Steamed broccoli or green beans
- Brown or jasmine rice
- Tortillas or flatbread for taco-style leftovers
- Corn on the cob or a simple avocado salad
How To Store Leftovers
- Fridge: Store in airtight container for up to 3 days
- Freezer: Freeze pork with sauce for up to 2 months
- Reheat: Warm gently in skillet or microwave
FAQs
Yes—just add a splash of liquid like water or broth to replace the juice.
Yes. Sear pork first, then add everything to slow cooker and cook on LOW for 3–4 hours.
Use a spicier salsa and drain a bit of the pineapple juice.
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Pineapple Salsa Pork Chops
Ingredients
- 4 boneless pork chops
- salt and pepper - to taste
- 1 Tbsp olive oil
- 8 oz crushed pineapple - with juice
- 1 cup salsa
- ½ tsp garlic powder
- ½ tsp onion powder
- Cooked rice, for serving
Instructions
- Pat pork chops dry and season with salt and pepper.
- Heat oil in skillet over medium-high. Sear chops 1 min per side. Remove to plate.
- Lower heat. Add pineapple, salsa, garlic powder, and onion powder. Stir and bring to low boil.
- Return pork to skillet. Simmer until internal temp reaches 145°F.
- Serve over rice with sauce spooned on top.
Recipe Notes:
- Use a meat thermometer—pork is done at 145°F.
- If your pork chops are thicker than 1 inch, cover skillet with a lid while simmering to help them cook through evenly.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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