Indulge in the vibrant flavors of Asia right in your own kitchen with these incredibly delicious and tender Sweet and Sour Pork Chops. Each succulent pork chop is generously smothered in a rich, homemade tangy-sweet sauce, creating an undeniably satisfying and surprisingly easy, flavorful, and quick dinner. This recipe proves that you don’t need takeout to enjoy authentic, mouth-watering sweet and sour dishes. It’s a perfect solution for busy weeknights when you crave something wholesome, exciting, and guaranteed to please everyone at the table.

Why You’ll Love This One-Pan Sweet and Sour Pork Chop Recipe

These Sweet and Sour Pork Chops achieve that coveted balance of tangy, savory, and perfectly sweet that makes classic Asian-inspired cuisine so irresistible. As someone who loves exploring various sweet and sour recipes – like my popular Sweet and Sour Meatballs – I can confidently say this pork chop version is a standout. It’s not just the incredible taste that makes it a winner; it’s the sheer simplicity and efficiency of a recipe that comes together in a single pan.

This dish is an absolute lifesaver for those hectic evenings. You can whip up a gourmet-tasting meal without a mountain of dirty dishes or hours spent slaving over the stove. Beyond its ease, its versatility is a major plus. Sweet and Sour Pork Chops pair beautifully with a myriad of side dishes, allowing you to easily rotate your menu and prevent meal fatigue. Serve it with fluffy rice one night, stir-fried noodles the next, or a crisp salad – the possibilities are endless! It’s truly a family favorite that will have everyone asking for seconds, a testament to its universal appeal.

“That sauce is immaculate – wow!! Huge hit with the family! My picky eaters devoured it.”
– Jane

Frequently Asked Questions (FAQ) About Sweet and Sour Pork Chops

Can I use chicken instead of pork chops in this recipe?

Absolutely! This recipe is incredibly adaptable. Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces or left as whole cutlets, make an excellent substitute for pork chops. If using chicken, ensure you cook it until its internal temperature reaches 165°F (74°C) to guarantee it’s thoroughly cooked and safe. Cooking times might vary slightly, so always rely on a meat thermometer for accuracy.

Can I prepare the sweet and sour sauce ahead of time?

Yes, prepping the sauce in advance is a fantastic way to streamline your meal preparation. You can whisk together all the sauce components – pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce – and store it in an airtight container in the refrigerator for up to two days. When you’re ready to cook, simply give it a good stir and gently reheat it in the skillet before adding it to your cooked pork and vegetables.

What’s the best technique to achieve a perfectly thick sweet and sour sauce?

The secret to a luscious, thick sauce lies in the cornstarch slurry. It’s crucial to mix the cornstarch and cold water together thoroughly until there are absolutely no lumps before incorporating it into your simmering sauce. Once added, continue to simmer the sauce for 1-2 minutes, stirring continuously. The heat will activate the cornstarch, transforming the sauce into a glossy, thick consistency that clings beautifully to the pork chops. Avoid boiling the sauce too vigorously once thickened, as this can sometimes cause the starch to break down and the sauce to thin out again.

What are the best side dishes to serve with Sweet and Sour Pork Chops?

These versatile pork chops pair wonderfully with a range of accompaniments. For a classic meal, serve them over a bed of fluffy steamed white rice or brown rice, which expertly soaks up every drop of the delectable sauce. For added vegetables, consider stir-fried broccoli, snap peas, bell peppers, or carrots. A crisp, simple cucumber salad offers a refreshing counterpoint to the rich sauce. Quinoa or even noodles can also be excellent choices for a complete and satisfying meal.

Why do my pork chops often turn out dry, and how can I prevent it?

Pork chops are inherently lean, which makes them prone to drying out with even minimal overcooking. The most common culprit for dry pork chops is cooking them past their ideal internal temperature. To ensure consistently juicy results, always use a meat thermometer. Pork chops are considered perfectly cooked when they reach an internal temperature of 145°F (63°C). Any temperature above this threshold will begin to compromise their tenderness and moisture. For an extra layer of protection against dryness, I highly recommend trying my 30-minute brining method, detailed in my Crispy Baked Pork Chop recipe. Brining truly makes a remarkable difference in keeping pork succulent.

Can I use a store-bought sweet and sour sauce instead of making it from scratch?

Absolutely! While our homemade sweet and sour sauce is easy to prepare and yields fantastic results, there are many high-quality store-bought options available if you’re looking for an even quicker shortcut. Simply choose your favorite brand, and follow the recipe instructions for when to incorporate the sauce into the skillet with the vegetables and pork chops.

What’s the best way to store and reheat leftover Sweet and Sour Pork Chops?

Leftover Sweet and Sour Pork Chops should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to gently warm them in a skillet over medium-low heat until heated through, adding a small splash of water or chicken broth if the sauce has thickened too much. This helps maintain the texture of the pork and prevents it from drying out. You can also microwave them, but a skillet generally yields better results. For longer storage, you can freeze the cooked pork chops and sauce in a single layer, either wrapped tightly in foil or in a freezer-safe bag, for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Essential Ingredients for Your Sweet and Sour Pork Chops

Creating these delightful Sweet and Sour Pork Chops requires a selection of readily available ingredients. Each component plays a crucial role in building the dish’s signature flavor and texture. Here’s a closer look at what you’ll need to gather (for precise measurements, please refer to the comprehensive recipe card below):

• Boneless Pork Chops: We highly recommend using boneless pork chops, ideally about ½ inch thick, as they cook quickly and remain wonderfully tender. If bone-in chops are what you have, simply increase the cooking time slightly and ensure they reach an internal temperature of 145°F (63°C). For a fun, kid-friendly option, you can even cut the chops into bite-sized pieces before cooking to create “pork chop bites,” which cook even faster.
• Oil: A good neutral cooking oil is essential for searing the pork to a beautiful golden brown and sautéing the vegetables. Avocado oil, vegetable oil, or a classic light olive oil are all excellent choices. Use whichever you prefer!
• Garlic Powder: This pantry staple adds a foundational layer of aromatic, savory flavor to the pork seasoning, complementing the tangy sauce.
• Pineapple Tidbits: These juicy morsels contribute a burst of tropical sweetness and a subtle tang to the finished dish. Be sure to drain the canned pineapple thoroughly, but remember to save the juice – it’s a key component for our homemade sauce! If tidbits aren’t on hand, pineapple chunks can be used instead.
• Red and Green Bell Pepper: These colorful vegetables add a vibrant crunch, freshness, and a mild sweetness that contrasts beautifully with the pork and sauce. You can certainly adjust the quantities or use only one color based on your preference. If you find green bell pepper’s flavor too strong, yellow or orange bell peppers are fantastic, milder alternatives.
• Small Onion: A sweet onion is my preferred choice for this recipe. Its mellow, sweet flavor softens nicely when sautéed, adding depth without overpowering the delicate balance of the sweet and sour sauce.
• Pineapple Juice: This essential ingredient, ideally saved from your canned pineapple, forms the core of our sweet and sour sauce, delivering natural sweetness and a bright tang. If you need a substitute, orange juice can offer a delightful citrusy twist to the sauce.
• Rice Vinegar: Don’t underestimate the importance of rice vinegar! It provides the critical tang and a nuanced, slightly sweet acidity that elevates the entire sweet and sour profile. It’s a versatile ingredient I use in many dishes, including my Grilled Lemon Garlic Italian Chicken. While regular white vinegar can be used in a pinch, rice vinegar offers a superior flavor.
• Light Brown Sugar: This is the primary sweetener in our sauce, contributing a rich, caramelized depth that granulated white sugar can’t replicate. The molasses in brown sugar helps to balance the sweetness, preventing the sauce from becoming cloyingly sweet and enhancing its overall complexity.
• Ketchup: This might seem like an unexpected ingredient, but ketchup is fundamental to a classic sweet and sour sauce. It provides a rich, slightly savory tomato base with a hint of sweetness and body. For those monitoring sodium intake, a low-sodium ketchup works perfectly here.
• Soy Sauce: A touch of soy sauce adds a crucial umami depth and savory balance to the sauce. If you require a gluten-free option, tamari is an excellent substitute. I personally gravitate towards low-sodium soy sauce to better control the overall salt content of the dish.
• Cornstarch and Water (Slurry): This dynamic duo is your secret to achieving that beautifully thick, glossy, and smooth sauce. Cornstarch is superior to flour for thickening in this recipe, as it creates a clear, silky texture without any clumping. Ensure you mix it thoroughly with cold water to form a smooth slurry before adding it to the hot sauce.

Step-by-Step Guide: How to Make Sweet and Sour Pork Chops

Follow these straightforward steps to create a delicious and tender sweet and sour pork chop dinner that’s bursting with flavor:

1. Prepare the Pork Seasoning: In a small bowl, combine ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder. Mix these spices thoroughly to create an even seasoning blend.

   
   

2. Season the Pork Chops: Pat your 4 boneless pork chops completely dry with paper towels. This step is essential for achieving a good sear and a flavorful crust. Evenly sprinkle and rub the prepared spice mixture onto both sides of each pork chop.

   
   

3. Mix the Sweet and Sour Sauce Base: In a medium bowl, whisk together the ⅓ cup pineapple juice (saved from the can), ¼ cup rice vinegar, 3 Tablespoons of packed light brown sugar, 2 Tablespoons of ketchup, and 1 Tablespoon of soy sauce. Continue whisking until all ingredients are well combined and the brown sugar has dissolved. Set this mixture aside.

   
   

4. Prepare the Cornstarch Slurry: In a separate small bowl, combine 1 teaspoon of cornstarch with 1 Tablespoon of cold water. Whisk vigorously until you achieve a smooth, lump-free slurry. This will be added later to thicken your sweet and sour sauce.

   
   

5. Sear the Pork Chops: Heat 1 Tablespoon of oil in a large skillet (a cast iron skillet works exceptionally well for searing) over medium-high heat until it shimmers. Carefully add the seasoned pork chops to the hot pan and cook for 3-4 minutes per side, or until they achieve a beautiful golden-brown crust and their internal temperature reaches 145°F (63°C) when checked with a meat thermometer.

   
   

6. Rest the Pork: Once cooked, transfer the pork chops from the skillet to a clean plate. Tent them loosely with aluminum foil to keep them warm and allow them to rest. This resting period is crucial for the juices to redistribute, ensuring the chops remain tender and moist.

7. Sauté the Vegetables: In the same skillet (add an additional teaspoon of oil if the pan appears too dry), add the ½ red bell pepper chunks, ½ green bell pepper chunks, and the 1 small chopped onion. Sauté for 2-3 minutes, stirring frequently, until the vegetables are slightly softened but still retain a pleasant crispness. We want them tender-crisp, not mushy.

   
   

8. Add the Sauce Mixture: Pour the previously prepared sweet and sour sauce base into the skillet with the sautéed vegetables. Bring the sauce to a gentle simmer, allowing the flavors to marry and deepen.

9. Thicken the Sauce: Stir in the cornstarch slurry and the remaining ½ cup of drained pineapple tidbits. Continue cooking for 1-2 minutes, stirring constantly, until the sauce visibly thickens to a glossy consistency that coats the back of your spoon.

   
   

10. Combine and Reheat: Return the rested pork chops to the skillet, nestling them into the rich sweet and sour sauce. Spoon the sauce and colorful vegetables generously over the top of the pork chops to coat them completely.

    
    

11. Serve Hot: Allow everything to simmer together for just 1-2 minutes. This final simmer ensures the pork chops are thoroughly reheated and fully infused with the delicious sauce. Serve your Sweet and Sour Pork Chops immediately with your favorite side dishes, and enjoy!

    
    

Pro Tips for Perfect Pork Chops & Delicious Variations

Tips for Success:

• The Thermometer is Your Friend: The single most important tip for tender, juicy pork chops is to avoid overcooking them. Always use a reliable meat thermometer and remove pork chops from the heat as soon as they reach 145°F (63°C).
• Hot Skillet for Searing: Ensure your skillet is adequately hot before adding the pork chops. A good sear creates a flavorful crust, locks in moisture, and adds depth to the overall dish.
• Don’t Crowd the Pan: If you’re cooking more than two pork chops, sear them in batches. Crowding the pan can lower the skillet’s temperature, leading to steaming instead of searing, and preventing that desired golden-brown crust.
• Taste and Adjust: Before adding the cornstarch slurry, taste the sweet and sour sauce. You can easily adjust it to your preference – a little more brown sugar for sweetness, a dash more rice vinegar for tang, or an extra splash of soy sauce for a deeper savory note.

Variations to Try:

• Protein Swaps: This sauce is incredibly versatile! Try it with bite-sized chicken pieces (breast or thigh), shrimp (cook only until pink and opaque), or even firm tofu cubes for a vegetarian option. Adjust cooking times accordingly.
• Add More Veggies: Enhance the nutritional value and texture by incorporating other quick-cooking vegetables. Snow peas, thinly sliced carrots, water chestnuts, or baby corn are all excellent additions that blend well with the sweet and sour flavors.
• A Hint of Heat: For those who enjoy a little kick, add a pinch of red pepper flakes to the sauce as it simmers, or drizzle a little sriracha over the finished dish before serving.
• Toasted Sesame Finish: A sprinkle of toasted sesame seeds over the top before serving adds a beautiful garnish and a lovely nutty aroma that complements the Asian flavors. A tiny drizzle of sesame oil at the very end can also deepen the flavor profile.

Craving More Delicious Recipes?

If you’ve fallen in love with the irresistible flavors of these Sweet and Sour Pork Chops, you’re in for a treat! Here are some other fantastic recipes that capture that perfect balance of sweet and sour, or offer more comforting pork chop ideas for your next meal:

• Crock Pot Sweet and Sour Meatballs
• Easy Sweet and Sour Chicken
• Crock Pot Sweet and Sour Chicken
• Baked Sweet and Sour Chicken
• Crock Pot Smothered Pork Chops and Potatoes

Recipe Card: Sweet and Sour Pork Chops

Sweet and Sour Pork Chops

Tender pork chops in a homemade sweet and sour sauce with bell peppers and onions.

Rating: 5 out of 5 stars (based on 2 reviews)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Author: Brandie Skibinski

Ingredients

• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 4 boneless pork chops (about 1/2 inch thick)
• 1 Tablespoon oil (plus more if needed)
• ½ red bell pepper, cut into chunks
• ½ green bell pepper, cut into chunks
• 1 small onion
• ½ cup pineapple tidbits in 100% juice (drained, save the juice)

For the Sweet and Sour Sauce:

• ⅓ cup pineapple juice (saved from the can)
• ¼ cup rice vinegar
• 3 Tablespoons packed light brown sugar
• 2 Tablespoons ketchup
• 1 Tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 Tablespoon water

Instructions

1. In a small bowl, mix together ½ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon garlic powder.
2. Pat 4 boneless pork chops dry with paper towels. Season both sides evenly with the mixed spices.
3. In a medium bowl, whisk together ⅓ cup pineapple juice, ¼ cup rice vinegar, 3 Tablespoons packed light brown sugar, 2 Tablespoons ketchup and 1 Tablespoon soy sauce until combined well.
4. In a separate small bowl, mix 1 teaspoon cornstarch and 1 Tablespoon water to create a slurry.
5. Heat 1 Tablespoon oil in a large skillet over medium-high heat.
6. Add pork chops to the hot skillet and cook for 3-4 minutes per side until golden brown (or until the internal temperature reaches 145°F).
7. Remove pork chops to a plate and tent with foil to keep warm.
8. In the same skillet, add a little more oil if the skillet is too dry, then add ½ red bell pepper, cut into chunks, ½ green bell pepper, cut into chunks and 1 small onion. Sauté for 2-3 minutes until slightly softened but still crisp.
9. Add the sweet and sour sauce mixture to the skillet and bring to a simmer.
10. Stir in the cornstarch slurry and ½ cup pineapple tidbits in 100% juice, cooking for 1-2 minutes until the sauce thickens.
11. Return pork chops to the skillet, spooning the sauce and vegetables over the top.
12. Simmer for 1-2 minutes to reheat the pork chops. Then serve!

Recipe Video

Notes from the Kitchen

• For additional substitutions, common questions, and troubleshooting tips, please refer to the detailed FAQ section and ingredient list provided earlier in this article.

Course: Dinner, Main Course

Cuisine: American

Nutrition Information (Estimated Per Serving)

Calories: 335kcal | Carbohydrates: 23g | Protein: 30g | Fat: 13g | Sodium: 681mg | Fiber: 2g | Sugar: 19g

Nutritional Disclaimer

“The Country Cook” is not a registered dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands and specific ingredients were used.

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