A homemade, paleo teriyaki sauce bakes on top of pork chops in this healthy yet flavorful recipe. So versatile it’s good for Sunday dinner or meal prep!
This recipe is very easy to make: 4 pork chops, 4 pineapple slices & the homemade sauce. I used a fresh pineapple but if you use pineapple out of the can…that’s okay too. You can easily double or triple this recipe for a larger crowd.
The size of the casserole dish you use will depend on the size and quantity of your chops. My 4 pork chops were approximately 4 ounces each so I used a 9×13. It’s okay if your chops need to overlap a bit to fit.
The teriyaki sauce is homemade. I try to make all my own sauces & marinades versus store-bought. Most times it is actually cheaper AND the most important part is you control what goes in it. Meaning no added preservatives! Yuck. This sauce only contains a few simple ingredients that I bet you already have in your pantry. The sauce will thicken as it bakes. I like to drizzled some on top of my pork chops when it’s done cooking. If it doesn’t thicken to your liking then try adding a little more arrowroot starch to your sauce.Print
- 4 boneless pork chops (approx 4 ounces each)
- 4 pineapple slices
- 1/3 cup coconut aminos or low-sodium soy sauce
- 2 garlic cloves, minced
- 3 tbsp rice vinegar
- 3 tbsp water
- 3 tbsp honey
- 1 tbsp ginger, minced
- 1 tsp arrowroot starch
- Preheat oven to 375.
- Lightly spray a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop.
- In a small bowl whisk together sauce ingredients and pour on top of pork.
- Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).
- Category: Main
I haven’t tried to convert this recipe for the slow cooker yet. I have however grilled it. If you want to go that route, here are the grilling instructions. Same ingredients, slightly different instructions: In a small bowl whisk together sauce ingredients. Place pork chops in a large resealable bag and cover with the sauce. Refrigerate 4 hours to overnight, turning the bag halfway through. Preheat grill to medium-high heat. Lightly coat grill with nonstick cooking spray. Grill pork chops until the internal temperature of the chops has reached 145 degrees F (63 degrees C). Add pineapple slices to grill and cook for 1-2 minutes on each side. Top pork chops with pineapple slice prior to serving.
Like this recipe? Check out my Slow Cooker Paleo Teriyaki Pork Loin!