Pineapple Pork
Savory and sweet, delicious pineapple pork chops are a fast and flavorful meal. Enjoy over brown rice or quinoa.
- Yield
- 4 servings
- Serving size
- 3 oz. prepared pork, 1/4 of recipe
- Rating
- 3.55 of 5 (56 ratings)
Food groups
- Fruit: 1/4 cups
- Protein Foods: 5 ounces
- Vegetables: 1/4 cups
Ingredients
- 1 medium green pepper
- 1 tablespoon vegetable oil (or cooking oil of your choice)
- 4 boneless pork chops (about 1 pound)
- 1/8 teaspoon salt
- 1 cup canned pineapple chunks, undrained (8 ounces)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
Directions
- Wash hands with soap and water.
- Cut the green pepper into strips.
- Heat the oil in a large skillet.
- Place pork chops on the heated skillet.
- Sprinkle the salt on top.
- Cook the pork chops for 5 minutes on low heat on each side.
- Cook pork chops until they reache an internal temperature of 145 degrees F. Remove the cooked pork from the skillet.
- Place it in a serving dish and keep warm.
- Put the green pepper slices in the skillet.
- Stir in the pineapple chunks with their juice.
- Add the ginger and cinnamon.
- Simmer for about 3 to 5 minutes.
- Spoon the pineapple mixture over cooked pork.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 321.16 |
| Total Fat | 12.37 g |
| Saturated Fat | 3.48 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 104.39 mg |
| Carbohydrates | 9.61 g |
| Dietary Fiber | 0.94 g |
| Total Sugars | 7.85 g |
| Added Sugars included | 0 g |
| Protein | 41.72 g |
| Calcium | 23 mg |
| Potassium | 794 mg |
| Sodium | 263.85 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 54 mg |
| Phosphorus | 391 mg |
| Selenium | 71 mg |
| Zinc | 3 mg |
| Vitamin A | 8 mcg |
| Vitamin B6 | 1.1 mg |
| Vitamin B12 | 0.9 mcg |
| Vitamin C | 26 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 7 mcg |
| Folate | 8 mcg |
| Thiamin | 1 mg |
| Riboflavin | 0.3 mg |
| Niacin | 13 mg |
| Choline | 119 mg |
Notes
Serve with cooked rice.
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pineapple-pork. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.