Pineapple-BBQ Pork Chops with Roasted Potatoes, Broccoli & Cotija
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Pineapple-BBQ Pork Chops

with Roasted Potatoes, Broccoli & Cotija

35 MIN
2 Servings
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From the Test Kitchen

We’re topping our savory pork chops with a sweet and spicy pan sauce that highlights fresh pineapple, jalapeño, and tangy barbecue sauce. Sides of tender roasted potatoes and broccoli—finished with a sprinkle of cotija cheese—round out the dish.
12 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

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600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Pineapple-BBQ Pork Chops with Roasted Potatoes, Broccoli & Cotija
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 4 oz Pineapple Spears
  • ¼ cup Barbecue Sauce
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ¾ lb Potatoes
  • 1 Jalapeño Pepper
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Grated Cotija Cheese
  • ½ lb Broccoli
Roast the broccoli & potatoes
1 Roast the broccoli & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the potato pieces on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the broccoli florets to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 15 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Start the sauce
2 Start the sauce

Meanwhile, small dice the pineapple. Cut off and discard the stem of the pepper. Halve lengthwise (for a milder dish, remove the ribs and seeds), then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced pineapple, barbecue sauce, sugar, 2 tablespoons of water, and as much of the diced pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.  

Cook the pork
3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Finish the sauce & serve your dish
4 Finish the sauce & serve your dish

While the pork rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the pineapple is softened and the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Garnish the vegetables with the cheese. Enjoy!  

Tips from Home Chefs

Roast the broccoli & potatoes
1 Roast the broccoli & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the potato pieces on the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the broccoli florets to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 15 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Start the sauce

Meanwhile, small dice the pineapple. Cut off and discard the stem of the pepper. Halve lengthwise (for a milder dish, remove the ribs and seeds), then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced pineapple, barbecue sauce, sugar, 2 tablespoons of water, and as much of the diced pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.  

Start the sauce
Cook the pork
3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Finish the sauce & serve your dish

While the pork rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the pineapple is softened and the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Garnish the vegetables with the cheese. Enjoy!  

Finish the sauce & serve your dish
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