pork chops with pineapple fried rice
Juicy, golden pork chops meet sweet, caramelized pineapple and a medley of vibrant vegetables in this irresistible Pork Chops with Pineapple Fried Rice recipe. It’s a harmonious balance of savory, tangy, and slightly spicy flavors perfect for any dinner table.
The fragrant fried rice, enriched with scrambled eggs and tender peas, provides a hearty base, while the luscious soy-honey glaze ties everything together beautifully. Each bite is a mouthwatering combination of bold, comforting, and tropical notes.
Whether you’re a seasoned pork lover or hesitant to venture beyond the usual, this dish promises to impress. It’s simple enough for a weeknight but impressive enough to wow your guests!
Pork Chops with Pineapple Fried Rice: Ingredients Spotlight
- Juicy Pork Chops: The heart of the dish, seared to golden perfection and infused with a rich, savory glaze.
- Caramelized Pineapple: Sweet, tangy bites that bring a tropical flair and balance to the savory elements.
- Fragrant White Rice: A versatile base, chilled overnight to achieve the ideal texture for frying.
- Sweet Onion: Adds a tender, caramelized sweetness that enhances every bite.
- Bell Pepper and Peas: A vibrant duo bringing color, crunch, and freshness to the fried rice.
- Soy Sauce Blend: The key to depth and umami, tying the dish together with a harmonious, savory finish.
Recipe Tips
- Perfect Pork Chop Sear
To achieve a golden, flavorful crust on your pork chops, ensure they are patted dry before seasoning and placing them in the pan. A dry surface helps create a beautiful sear while locking in the juices. Avoid overcrowding the skillet to maintain even heat distribution. - Rice Preparation Matters
Using day-old, chilled rice is non-negotiable for this dish. Freshly cooked rice is too moist and will clump during frying. If you’re short on time, spread freshly cooked rice on a tray and refrigerate it for 1-2 hours to cool and dry quickly. - Balancing Sweet and Savory
The soy sauce-honey blend is the backbone of this dish’s flavor. Taste and adjust the sauce by adding a touch more honey for sweetness or chili garlic sauce for heat, ensuring a balanced, vibrant glaze that complements the pineapple.
What to Serve with Pork Chops and Pineapple Fried Rice
- Fresh Cucumber Salad
A crisp cucumber salad with a light sesame or citrus dressing adds a refreshing contrast to the rich pork and fried rice. The cool crunch of cucumbers balances the dish’s sweet and savory flavors perfectly. - Steamed Bok Choy
Tender, steamed bok choy drizzled with garlic soy sauce offers a simple and wholesome side. Its earthy notes pair wonderfully with the vibrant pineapple fried rice. - Tropical Fruit Medley
Complement the tropical vibes with a side of fresh mango, papaya, or kiwi slices. Their natural sweetness and acidity provide a light, palate-cleansing finish to your meal.
FAQ
- Can I use bone-in pork chops instead of boneless?
Yes, bone-in chops work well and often add extra flavor. Adjust the cooking time slightly to ensure they cook through. - What if I don’t have day-old rice?
Fresh rice can be cooled in the refrigerator for at least an hour before frying. Spread it out on a baking sheet to speed up the process. - Can I substitute chicken for pork chops?
Absolutely! Boneless chicken thighs or breasts make a great alternative, following the same cooking steps for a juicy, flavorful result. - How can I make this dish spicier?
Increase the amount of chili garlic sauce in the glaze or add sliced fresh chili peppers during the rice frying process for an extra kick.
Pork Chops with Pineapple Fried Rice
The fragrant fried rice, enriched with scrambled eggs and tender peas, provides a hearty base, while the luscious soy-honey glaze ties everything together beautifully. Each bite is a mouthwatering combination of bold, comforting, and tropical notes.
Ingredients
- 4 boneless pork chops approximately 1 ½ inches thick
- 4 cups cooked white rice prepared the day before and chilled overnight
- 1 large can of pineapple chunks thoroughly drained
- 1 tablespoon canola or vegetable oil divided
- 1 large sweet onion thinly sliced
- 6 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons honey
- 1 teaspoon chili garlic sauce
- 3 cloves garlic finely minced
- 2 eggs lightly beaten
- 1 small red bell pepper deseeded and sliced into thin strips
- 1 ⅓ cups frozen peas
- 2 tablespoons additional soy sauce
Instructions
- Begin by heating a non-stick or cast iron skillet over high heat. Add the pineapple chunks and sauté them until they develop a golden-brown caramelization. Remove and set them aside.
- In a large, deep skillet, warm ½ tablespoon of oil over medium-high heat. Place the pork chops in the pan and sear each side until a golden crust forms. Introduce the sliced onions, distributing them evenly around the pork. Allow the mixture to cook for approximately 5 minutes, stirring the onions gently to ensure even cooking.
- Once the onions have softened, pour in the soy sauce, rice wine vinegar, honey, and chili garlic sauce. Stir the ingredients to coat the pork chops and onions thoroughly. Continue cooking for 5 minutes until the sauce thickens and the pork chops are fully cooked. Transfer the pork chops to a bowl and let the sauce simmer for an additional 30-45 seconds to concentrate its flavor. Pour the sauce over the chops, cover the bowl with foil, and set aside.
- Using the same skillet, add the remaining ½ tablespoon of oil and heat over medium-high. Add the sliced bell pepper and sauté for 2 minutes until softened. Stir in the minced garlic, cooking briefly until fragrant. Pour in the beaten eggs and scramble them quickly. Next, incorporate the peas and the additional soy sauce, mixing until evenly combined. Finally, add the chilled rice and fold in the browned pineapple chunks, gently stirring to ensure all elements are thoroughly integrated.
- To serve, arrange a portion of fried rice on a plate, place a pork chop on top, and garnish with the cooked onions. Drizzle a small amount of the reserved sauce over the dish for an extra burst of flavor.
