Why do pork chops come out dry?

Overcooking is the main reason pork may be dry. You can remove them from the pan when they are at 140°F. They will rise to 145°F as they rest a few minutes before serving. Slightly pink pork does not always mean they aren't done. Go with what the internal meat thermometer reads for the most accuracy.

How can I get the sweet and sour sauce's flavor just right?

Since everybody's taste buds are different, it always best to taste the sauce before adding to the pan. If you add add more ingredients, start with a little at a time. As the sauce cooks, the flavor will develop and may change. So taste again before serving. If you feel it needs something else, try just a pinch more salt or a little drizzle of vinegar.

Sweet and Sour Pork Chops ⋆

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.

Ingredients

Units Scale

6 boneless pork chops, about 3/4"-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
1/3 cup white or apple cider vinegar
1/3 cup brown sugar
1/3 cup sweet chili sauce
1 tablespoon tomato paste
1/4 cup chicken broth, low sodium*
1 tablespoon cornstarch

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Instructions

Pat pork chops dry with paper towel. Sprinkle on the salt and pepper.
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.
Remove pork chops to a plate. The pork may be slightly pink but will continue to cook as the pork rests.
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.
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.

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.

Nutrition

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