Seared Teriyaki Porkchop with Grilled Pineapple

I have to admit, I’ve never been the biggest fan of pork chops, but I’m slowly starting to come around. This recipe definitely helped.

When Jake and I first got married, I learned really quickly that pork chops were one of his favorite meals. He’s always loved anything teriyaki too, so one of the first dinners I ever made for him was this seared teriyaki pork chop recipe. It ended up being such a hit that it’s stuck in my mind ever since as one of those recipes I knew I’d want to make again.

The flavor combination of savory teriyaki and sweet grilled pineapple just works. The glaze caramelizes perfectly on the pork chops, and the pineapple adds that little burst of freshness that makes it feel like a special meal without a ton of effort.

I love recipes like this because they’re the perfect balance between easy and impressive. They come together quickly on a weeknight, but taste like something you’d order at a restaurant. And if you’re not normally a pork chop person either, this might just change your mind like it did mine.

Now let’s get into the recipe. You’re going to love how quick, flavorful, and husband-approved this one is!

For the Pork Chops

4 boneless pork chops (about 1 inch thick)
Salt and pepper, to taste
1 tablespoon olive oil or butter
4 pineapple slices (fresh or canned, about ½ inch thick)

For the Teriyaki Glaze

⅓ cup soy sauce
3 tablespoons brown sugar
2 tablespoons honey (or maple syrup)
2 tablespoons rice vinegar (or apple cider vinegar)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
1 teaspoon sesame oil (optional)
1 tablespoon cornstarch + 2 tablespoons water (slurry)

Instructions

Make the sauce: In a small saucepan, combine soy sauce, brown sugar, honey, vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook until thickened, about 2–3 minutes. Set aside.
Prep pork chops: Pat dry, season with salt and pepper.
Heat olive oil or butter in a skillet over medium-high heat.
Sear pork chops 3–4 minutes per side until golden and cooked through (145°F internal temp). Remove and keep warm.
In the same skillet, add pineapple slices. Sear 1–2 minutes per side until caramelized and warmed through.
Return pork chops to the pan, pour teriyaki sauce over pork and pineapple, and let bubble for 1–2 minutes to glaze everything.
Serve pork chops topped with pineapple and extra sauce.