Sweet and Sour Pork Chops are a fun mix of flavors that will make your taste buds dance! Tender pork chops are cooked to perfection and tossed in a tasty sweet and tangy sauce.
What I love most is how the sauce makes everything so juicy! I often serve it with rice to soak up all that deliciousness. Trust me, it’s a meal that brings smiles all around! 😄
Key Ingredients & Substitutions
Pork Chops: I recommend using bone-in pork chops for extra flavor, but boneless works just as well. If you’re looking for a healthier option, chicken breasts or thighs can be a great substitute!
Pineapple Chunks: Fresh pineapple gives the best flavor, but canned pineapple in juice is convenient. Choose low-sugar or no-added-sugar varieties if you’re watching your intake!
Red Bell Pepper: This adds sweetness and color. If you have other bell peppers on hand, like green or yellow, those can be used too. For a different twist, try adding snap peas or broccoli for crunch!
Rice Vinegar: It’s perfect for the sweet and sour sauce, but if you don’t have any, white vinegar or apple cider vinegar can work in a pinch. Just adjust the sweetness to your taste.
How Can I Ensure My Pork Chops Are Tender and Juicy?
Cooking pork chops to perfection requires a few simple steps. Here’s how to keep them nice and juicy:
- Season them well with salt and pepper before cooking. This enhances their flavor.
- Don’t overcrowd the pan; give each chop enough space to sear properly.
- Cook them over medium-high heat to achieve that beautiful golden crust while keeping the inside juicy. Aim for about 145°F (63°C) for optimal doneness.
Let the chops rest for a few minutes after cooking. This helps the juices redistribute, making each bite tender!
Delicious Sweet and Sour Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 pork chops (bone-in or boneless, about 1/2 inch thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons vegetable oil (for frying)
For the Vegetables:
- 1 cup pineapple chunks (canned or fresh)
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 cup fresh spinach leaves (optional)
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
For the Sweet and Sour Sauce:
- 1/3 cup brown sugar
- 1/3 cup rice vinegar (or white vinegar)
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
For Serving:
- Steamed white rice
Time Needed:
This recipe takes about 15 minutes for preparation and approximately 20 minutes for cooking, making the total roughly 35 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season the Pork Chops:
Begin by seasoning the pork chops generously with salt and black pepper on both sides. This adds flavor to the meat.
2. Dredge the Chops:
Lightly dredge each pork chop in flour, shaking off any excess. This helps create a nice crust when frying.
3. Fry the Pork Chops:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the pork chops and cook until they are golden brown and cooked through, which should take about 4-5 minutes per side. Remove the chops from the skillet and keep them warm on a plate.
4. Sauté the Vegetables:
In the same skillet, add a bit more oil if needed, then sauté the diced onion, red bell pepper, and minced garlic until they start to soften, about 3-4 minutes.
5. Add Pineapple and Spinach:
Add the pineapple chunks and spinach leaves (if using) to the skillet. Continue to cook until the spinach wilts slightly, which will take about 1 minute.
6. Prepare the Sauce:
In a bowl, whisk together the brown sugar, rice vinegar, ketchup, and soy sauce until well combined. Pour this sauce mixture into the skillet with the vegetables and pineapple.
7. Simmer the Sauce:
Bring the sauce to a gentle simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
8. Combine Everything:
Return the crispy pork chops to the skillet, spooning the sauce and vegetables over them. Let everything simmer together for another 1-2 minutes to meld the flavors.
9. Serve and Enjoy:
Serve the sweet and sour pork chops over a bed of steamed white rice. Garnish with sliced green onions for an extra pop of flavor!
Enjoy this vibrant dish that brings together the tenderness of pork and the sweet and tangy goodness of the sauce—perfect for any occasion!
Can I Use Chicken Instead of Pork Chops?
Absolutely! You can substitute chicken breasts or thighs for the pork chops. Cook them until they reach an internal temperature of 165°F (74°C) for safe consumption.
How to Store Leftover Pork Chops?
Store any leftover sweet and sour pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop until heated through.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can use white sugar with a bit of molasses (1 tablespoon of molasses per cup of sugar) or even honey as a sweet alternative. Just adjust to taste!
Can I Make This Dish Spicier?
Yes! For heat, you can add crushed red pepper flakes or a dash of sriracha to the sauce. Start with a small amount, then adjust to your desired spice level!
