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A quick cast iron pork chop dinner featuring a sweet-and-savory lemonade pineapple glaze, buttery pineapple chive rice, and oven-roasted broccoli. Built from pantry staples and simple substitutions, this easy weeknight meal delivers big flavor without a trip to the grocery store.

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https://video.wixstatic.com/video/a44a5b_126712cb3d684e3e8267b0d9ced48875/1080p/mp4/file.mp4

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Tools From the Kitchen:

• Cast iron skillet

• Medium saucepan

• Sheet pan

• Measuring cups and spoons

• Whisk

• Meat thermometer

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Ingredients:

For the Pork Chops

• 1 lb boneless pork chops

• ½ cup prepared lemonade

• 3 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp reserved pineapple juice

• 1 tsp cornstarch, optional for thicker glaze

• 1 tbsp cold water

For the Pineapple Chive Rice

• 1 cup jasmine rice, cooked

• 1 tbsp butter

• 1 (8 oz) can pineapple tidbits, drained

• 1 tbsp reserved pineapple juice

• 1 tsp dried chives

For the Roasted Broccoli

• 1½ cups broccoli florets

• 1 tbsp olive oil

• Salt and pepper to taste

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Prepare:

Roast the Broccoli

1. Preheat oven to 425°F.

2. Toss broccoli with olive oil, salt, and pepper.

3. Spread onto a sheet pan.

4. Roast for 15–20 minutes, stirring once halfway through, until tender with lightly crisped edges.

Make the Pineapple Chive Rice

1. Prepare jasmine rice according to package directions.

2. Stir in butter until melted.

3. Add pineapple tidbits, pineapple juice, and dried chives.

4. Cover and keep warm.

Cook the Pork Chops

1. In a measuring cup, whisk together lemonade, soy sauce, brown sugar, pineapple juice, and cornstarch if using.

2. Heat a cast iron skillet over medium heat.

3. Pour sauce into the skillet and bring to a gentle simmer.

4. Add pork chops and cook approximately 4–5 minutes per side, or until cooked through.

5. Remove pork chops to a plate.

6. In a small bowl, whisk together cornstarch and cold water.

7. Stir slurry into the simmering sauce and cook until slightly thickened.

8. Return pork chops to the skillet and spoon glaze over top.

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Notes From the Kitchen:

• Prepared lemonade works beautifully in place of frozen concentrate and creates a lighter, less-sweet glaze.

• Jasmine rice adds a subtle floral note that pairs nicely with pineapple.

• If your sauce tastes slightly salty before serving, don’t panic—the rice and broccoli balance everything out.

• Mechanically tenderized pork should be cooked to 160°F for food safety.

• This recipe was inspired by a pantry challenge and proves that some of the best dinners happen when you cook with what you’ve got.

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