Sweet and Tangy Pineapple Pork Chops with Jasmine Rice and Snap Peas

Pineapple brings a burst of sunshine to the dinner table and these pork chops are the perfect canvas for its sweet-tangy magic. A fresh pineapple salsa, bright with cilantro and lime, smothers perfectly seared pork chops, while the juices mingle with a honey glaze for an irresistible sauce. Fluffy jasmine rice and crisp-tender sugar snap peas round out the plate, soaking up every last drop of flavor.

This dish comes together in about 35 minutes, making it an ideal choice for a busy weeknight when you crave something vibrant and satisfying. The combination of savory pork, sweet fruit and zesty lime is a classic that never fails to please.

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Ingredients

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Trim any strings or tough ends from snap peas. Halve, peel and mince shallot. Halve lime. Finely chop cilantro. Drain pineapple, reserving juice; finely chop fruit.
2. Once water is boiling, add rice to pot. Cover, lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Remove from heat and keep covered until meal is ready.
3. In a medium bowl, toss together pineapple, 2 tsp shallot, half the cilantro and juice from one lime half. Season with salt and pepper.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.
5. Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.
6. Fluff rice with a fork, then stir in remaining cilantro and a squeeze of lime. Divide between plates, then top with snap peas, pork, glaze and salsa.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

The pineapple salsa and rice can be prepared in advance. Cook the pork and snap peas just before serving for best texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your honey and other condiments are certified gluten-free if needed.