Herbed Pork Chops
Juicy herbed pork chops marinated in a sweet and tangy pineapple-sherry mixture, perfect for a flavorful dinner that pairs well with rice or vegetables.
Ingredients
Instructions
- Combine pineapple juice, dry sherry, brown sugar, dried rosemary, and minced garlic in a bowl.
- Mix well until the sugar dissolves.
- Place pork chops in a shallow dish.
- Pour marinade over the pork chops.
- Cover and refrigerate overnight, turning the meat occasionally.
- Remove pork chops from marinade and place on the rack of a broiling pan.
- Broil 10 to 12 minutes on each side or until cooked through, turning and basting once with marinade.
Tips & Substitutions
For extra flavor, consider adding a pinch of crushed red pepper flakes to the marinade for a subtle kick. If you don’t have dry sherry, white wine or apple cider vinegar can be used as a substitute. Ensure the pork chops are of uniform thickness for even cooking, and let them rest for a few minutes after broiling to enhance juiciness.
Serving Suggestions
These herbed pork chops pair beautifully with a side of roasted vegetables or a fresh Spinach Cottage Cheese Salad(A Green And White Treat For A Crowd) for a balanced meal. A light rice pilaf or creamy mashed potatoes complements the flavors well. Drizzle some of the reserved marinade over the chops before serving for added taste.
Storage & Reheating
Leftover herbed pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave, covered, to prevent them from drying out. You can also slice them for use in salads or sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Pork Chops contains roughly 560 calories, with 27g protein, 69g carbohydrates, and 20g fat. It is an excellent source of protein (55% of the Daily Value), iron (21% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in pork chops for this recipe?
Yes, bone-in pork chops can be used, but they may require a slightly longer cooking time. Ensure they reach an internal temperature of 145°F for safe consumption. The bones can also add extra flavor during cooking.
What can I do if I don’t have pineapple juice?
If pineapple juice is unavailable, you can substitute it with orange juice or a mixture of apple juice and a splash of vinegar for acidity. This will still give a fruity note to your marinade while keeping the dish flavorful.
How can I ensure the pork chops are tender and juicy?
To achieve tender and juicy pork chops, marinate them overnight as directed. Additionally, avoid overcooking them; use a meat thermometer to check for doneness. Letting them rest after cooking will help retain their juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).