Sweet and Savory Pineapple Pork Chops with Green Beans and Jasmine Rice

This sweet and savory dish brings together juicy pork chops with a bright, tangy pineapple salsa. The natural sweetness of the pineapple pairs perfectly with the savory pork, while the jasmine rice and green beans soak up all the delicious juices.

Ready in just 35 minutes, this meal is perfect for a busy weeknight. The salsa adds a fresh, vibrant flavor that will make this a new family favorite.

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Ingredients

1 shallotView ingredient guideLike ingredientDislike ingredient

1 limeView ingredient guideLike ingredientDislike ingredient

1/4 cup cilantroView ingredient guideLike ingredientDislike ingredient

PineappleView ingredient guideLike ingredientDislike ingredient

3/4 cup jasmine riceView ingredient guideLike ingredientDislike ingredient

2 pork chops (about 6 oz each)View ingredient guideLike ingredientDislike ingredient

1 tbsp honeyView ingredient guideLike ingredientDislike ingredient

8 oz green beansView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Peel, halve and mince the shallot. Cut the lime in half. Finely chop the cilantro. Drain the pineapple, reserving the juice and finely chop the flesh.
2. Once the water is boiling, add the rice to the pot. Cover, lower the heat and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until ready to serve.
3. In a medium bowl, combine the chopped pineapple, 2 teaspoons of the minced shallot, half the cilantro and the juice from one lime half. Season with salt and pepper. Set aside.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper. Add them to the pan and cook until they almost reach desired doneness, 4-5 minutes per side. Stir in the remaining shallot, honey, reserved pineapple juice and 2 tablespoons of water. Cook until the pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime juice.
5. Transfer the pork and glaze to a plate; cover with foil to keep warm. Wipe out the pan, then heat another drizzle of olive oil over medium-high heat. Add the green beans and cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper. (Tip: Add a splash of water to the pan if the green beans are not softening.)
6. Fluff the rice with a fork, then stir in the remaining cilantro and a squeeze of lime juice. Divide the rice between plates, then top with the green beans and pork. Drizzle the glaze over the pork and top with the pineapple salsa.

Recipe Tips

FAQ

Can I use fresh pineapple instead of canned?

Yes, you can use about 1 cup of finely chopped fresh pineapple. You may need to add a splash of water or pineapple juice to the glaze if using fresh.

Can I substitute the rice?

Absolutely, you can use white rice, brown rice or even quinoa. Adjust cooking times accordingly.

How do I know when the pork chops are done?

The pork is done when it reaches an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part; the juices should run clear and the meat should be slightly pink in the center.