Sweet and Sour Pork Chops

Sweet and Sour Pork Chops have the perfect blend of natural sweetness from brown sugar and pineapple. And the chili sauce, vinegar and soy sauce creates a tangy and savory sauce that balances the rich and savory flavors. It's an easy one-pan meal and dinner is ready in about 30 minutes.

We serve a pork recipe almost every week. There are so many different ways to cook them with different flavors. Some of our other favorite pork chop recipes include grilling them like Lemon Pepper Pork Chops, broiling Teriyaki Broiled Chops and pan frying Blackened Pork Chops. But give me a main dish with a fantastic sauce and that's my choice every time!

Ingredients

Ingredient Notes & Substitutions

Here are some ingredient swaps you can make if you choose:

• If you want to lower the amount of sugar in this recipe, you can use a brown sugar substitute. Swerve is a brand available at the grocery store. You can also use sugar free sweet chili sauce. I use the G Hughes brand.
• You can use bone-in pork chops if you want. They will most likely take about 5 minutes longer. Always use the meat thermometer to tell when they are done to 145°F.
• The bell peppers can be swapped with jalapeno, poblano or anaheim peppers if you like spicy ones. Or use the mini colored peppers usually sold in one package. They are sweeter and milder.
• There are different degree of heat in chili sauce. Choose how spicy you would like.

How to make Sweet and Sour Pork Chops

Pat dry and season pork chops. Heat 1 tablespoon oil in pan and brown chops for 4 minutes per side or until they reach 145°F when measured with an internal meat thermometer. Remove to plate to let pork chops rest a few minutes.

Heat remaining oil and lightly brown the carrots, peppers and pineapple.

Stir together the sauce ingredients. Taste for sweet and spicy flavor.

Stir in the sauce and bring to a simmer over low heat. Add pork back to skillet. Stir and simmer for another 3 minutes to thicken. Spoon sauce over top of chops.

Recipe Tips for Success

• Always pat your meats dry with a paper towel to ensure a good sear.
• If you pork chops have a lot of fat around the outside, use a knife and cut small slices in it to prevent the pork chop from curling up and not laying flat in the skillet.
• If you want a stronger pineapple flavor, add the pineapple with the carrots and pepper. If you'd like the pineapple to have a firmer texture, add it last when you return pork to the skillet.
• Taste your sauce before adding to the pan. Adjust for spiciness or sweetness as preferred. And taste again after you have added the pork back to the skillet. The pork juices may dilute the sauce.
• This recipe uses ¾-1 inch pork chops. If yours are thinner, the cooking time will be shorter. Don't overcook or they will be tough.
• Always test with a thermometer; don't cut into them before they have rested. You will lose some of the delicious juices in the pork chops.

Frequently Asked Question

Serving Suggestions

We served the pork, veggies and pineapple over basmati rice. It was especially good over rice since the sauce soaked in and make it extra yummy. I also made some Charred Broccoli to serve alongside since it is a rich meal and I felt it needed something green as well. You could also make Pan Seared Asparagus or Blackened Green Beans.

If you tried this recipe and enjoyed it, I'd love if you left a comment and a rating. This tells me what you like and want to see more of. Thank you!

Some delicious one-pan meals to try:

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Sweet and Spicy Pork Chops

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• Author: Deb Belsha
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: American

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Description

Sweet and Spicy Pork Chops have the perfect blend of natural sweetness from brown sugar and pineapple. And they are combined with some chili sauce for a bit of spicy heat. It's an easy skillet meal and dinner is ready in about 30 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 6 boneless pork chops, about ¾"-1" thick
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 ounce pineapple chunks, with juice
• 1 red bell pepper, sliced
• 8 ounce carrots, sliced thinly

Sauce

• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• ⅓ cup white or apple cider vinegar
• ⅓ cup brown sugar
• ⅓ cup sweet chili sauce
• 1 tablespoon tomato paste
• ¼ cup chicken broth, low sodium*
• 1 tablespoon cornstarch

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Instructions

1. Pat pork chops dry with paper towel.  Sprinkle on the salt and pepper.
2. Add 1 tablespoon oil to a large skillet and heat over medium heat.  Add chops to pan and cook for about 4 minutes per side.  Test with a meat thermometer.  They are done if it reads 140°F.  If you need to cook longer, use some aluminum foil or the pan cover and reduce to low heat for a few minutes longer. 
3. Remove pork chops to a plate.  The pork may be slightly pink but will continue to cook as the pork rests. 
4. Add the other tablespoon of oil, increase to medium heat and add the peppers and carrots to skillet. Saute' them for 4 minutes, until crisp tender.* Add the pineapple and saute' for 1 minute. 
5. Stir together the sauce, taste for sweetness or spiciness and adjust as needed.  Pour into pan and bring to a simmer.  Add the pork chops back to skillet and stir on low simmer for about 2-3 minutes to thicken sauce.  Spoon sauce over pork chops before serving.

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Notes

*If your chops are very thick and need to cook longer, try adding a few tablespoons broth or water before you cover the chops and continue cooking.  But make sure to use the meat thermometer so that you don't overcook them.

*Add a few tablespoons water to speed up cooking the vegetables especially if you like them softer.

*Refrigerate leftovers and use up within 3 days.  Reheat on low in a skillet.  Add more broth to thin the sauce if it thickened too much.  The pork may be a little tougher as you reheat it.  Slice it very thinly and it should be fine.

*Freeze any leftovers in an airtight container for up to 3 months.  Defrost overnight in the refrigerator.  Reheat as above.

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Nutrition

• Serving Size: 1
• Calories: 427
• Sugar: 18g
• Sodium: 903mg
• Fat: 13g
• Carbohydrates: 25g
• Protein: 43g
• Cholesterol: 132mg