4 boneless pork chops, 4 oz each
1 (8 oz) can (12 count) pineapple slices, drained
⅓ cup low sodium soy sauce
¼ teaspoon garlic powder
3 tablespoons rice vinegar
3 tablespoons water
3 tablespoons brown sugar
¼ teaspoon ground ginger
1 tablespoon oil
½ teaspoon salt
¼ teaspoon pepper
Preheat oven to 375°F. Coat 9×13-inch baking dish with cooking spray.
Lightly season both sides of pork chops with oil, salt, and pepper. Sear pork chops in a skillet on both sides until just golden. Transfer pork chops into baking dish and top with 1-2 pineapple slices.
Whisk soy sauce, garlic powder, vinegar, water, brown sugar, and ground ginger until well blended.
Pour soy sauce mixture over top of pork chops. Bake 20-25 minutes or until pork is thoroughly cooked. Avoid overcooking to prevent drying out pork chops.