Pork chops in pineapple + ginger sauce — the tropical flavour combo that makes pork chops genuinely exciting. Fresh pineapple slices + ginger + garlic + a splash of wine create a sweet-savoury sauce that complements the meat beautifully. The bromelain in the pineapple also tenderises the chops as they cook.

20 minutes total. Pairs with rice, mash or simply the pineapple-laden pan sauce + crusty bread.

Photo by André Borud on Unsplash

Serves: 4-6 · Prep: 10 minutes · Cook: 20 minutes · Equipment: heavy frying pan with lid, sharp knife

Photo: Bernard Tuck / Unsplash

• 6 pork loin chops, ~2-3cm thick
• 1 tbsp olive oil
• Salt + pepper to taste
• 1 medium fresh pineapple, peeled + sliced into rings (or use tinned in juice — drain)
• 3 slices fresh ginger, ~5mm thick
• 1 clove garlic, finely chopped
• 1 tsp caster sugar
• ¼ cup red OR white wine (sauv blanc, pinot grigio for white; light pinot for red)

Optional add-ins: 1 tbsp soy sauce; 1 tsp grated fresh ginger (in addition to the slices); fresh coriander to garnish; 1 chopped chilli for heat.

To serve: steamed jasmine rice, mashed potato, OR couscous + a fresh green salad.

1. Bring chops to room temperature 20 minutes before cooking.
2. Season the chops with salt + pepper.
3. Heat oil in a heavy frying pan over medium-high heat.
4. Sear the chops 2-3 minutes per side — until properly golden-brown both sides. Remove + set aside on a plate.
5. Cook the aromatics. Add ginger slices + garlic to the same pan. Stir 30 seconds (don't burn).
6. Add pineapple slices. Cook 2-3 minutes per side until lightly caramelised.
7. Add wine + sugar. Stir to deglaze the pan (lifts all the brown bits = flavour). The sauce will bubble.
8. Return chops to the pan. Nestle in among the pineapple. Cover with the lid. Reduce heat to medium-low.
9. Simmer 8-10 minutes — chops should reach internal temp 65-70°C. Pineapple should be soft + the sauce slightly thickened.
10. Plate up — chops topped with pineapple + drizzled with the pan sauce. Serve over rice or mash.

• Fresh pineapple is best — caramelises beautifully + has more flavour. Tinned in juice is the convenient alternative
• Don't overcook pork chops — modern pork is best at 65°C internal (slightly pink). Past 75°C = dry
• Bromelain enzymes in fresh pineapple actually tenderise the meat — don't let it sit raw too long or it'll break down too much
• Wine choice — white wine = lighter sauce; red = richer + deeper. Both work
• Asian variation: add 1 tbsp soy + 1 tsp sesame oil + 1 tbsp grated ginger to the sauce. Serve with jasmine rice
• Tropical variation: add coconut milk for a creamier sauce; finish with coriander + lime
• Pork loin medallions work too — same method, slightly less time
• Chicken thighs work brilliantly with the same sauce — increase cook time to 12-15 min
• Camp version: works in a covered frying pan over coals or butane stove
• Wine pairing: off-dry Riesling or unoaked Chardonnay matches the tropical sweetness

The tropical-flavour pork dish that turns plain chops into something interesting. Pineapple + ginger + a splash of wine = sweet-savoury balance that pairs beautifully with the pork.

Caught up in tropical fishing country with a fresh pineapple in the esky? This is the dinner. Generous, simple, slightly different from the usual camp fare.