Brought this to a party and the whole party couldn't stop talking about it

This Baked Pineapple Ginger Pork Chops recipe is a beautiful blend of savory and sweet flavors, perfect for bringing a touch of tropical warmth to our Midwestern homes. I love making this dish because it reminds me of the family vacations we took when the kids were younger. It's a wonderful way to introduce a new flavor palette to your family without straying too far from the familiar comfort of a pork chop dinner. Plus, it's simple enough for a weeknight but special enough for company!

These pork chops go wonderfully with a side of fluffy white rice or mashed potatoes to soak up the delicious juices. For a pop of vibrant color, serve them with steamed green beans or a crisp garden salad. A dollop of creamy coleslaw would also add a lovely crunch that pairs nicely with the tender pork.

Servings: 4

4 boneless pork chops
1 cup canned pineapple slices, undrained
1/4 cup soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon black pepper
1 tablespoon olive oil

Preheat your oven to 350°F (175°C).

Heat the olive oil in a skillet over medium-high heat. Sear the pork chops on both sides until lightly browned, about 2-3 minutes per side.

In a small bowl, mix together the soy sauce, honey, garlic, ginger, and black pepper.

Place the browned pork chops in a baking dish. Pour the pineapple slices and juice over the pork chops.

Drizzle the soy sauce mixture over everything.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).

Remove the foil and cook for an additional 5 minutes to caramelize the top.

Let the pork chops rest for a few minutes before serving, allowing the flavors to meld together beautifully.

For a little heat, consider adding a pinch of red pepper flakes to the soy sauce mixture. If you're serving little ones and they're not too fond of ginger, you can reduce it to 1 teaspoon, or substitute with a teaspoon of cinnamon for a milder, sweeter flavor. To make it gluten-free, use tamari instead of soy sauce. You can also try swapping the pork for chicken breasts if you prefer poultry.