Sweet and Sour Pork Chops


Sweet and Sour Pork Chops

Sweet and Sour Pork Chops
1 Hr 5 Min

If you're looking for the sweet and sour sauce they serve in Chinese restaurants, no need to buy bottled when our freshly made version tastes a million times better. We bet you'll agree our Sweet and Sour Pork Chops are amazing!

What You'll Need

  • 1 (20-ounce) can pineapple chunks, drained, with liquid reserved
  • 1 1/4 cup ketchup
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon cider vinegar
  • 3 carrots, sliced into 1/4-inch rounds
  • 1/2 green bell pepper, cut into chunks
  • 2 tablespoons vegetable oil
  • 4 to 6 pork loin chops, 1 inch thick

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a large saucepan, combine reserved pineapple juice, ketchup, brown sugar, and vinegar; cook 5 minutes, until hot. Add pineapple chunks, carrots, and green pepper; remove from heat.
  3. In a large skillet, heat oil; add chops and brown.
  4. In a shallow baking dish, arrange chops; spread pineapple-vegetable mixture over top. Cover with aluminum foil and bake 25-35 minutes, until chops are done and vegetables are crisp-tender.



For that extra authentic feel, serve this one up over white rice!

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 512
  • Calories from Fat 165
  • Total Fat 18g 28 %
  • Saturated Fat 4.8g 24 %
  • Trans Fat 0.0g 0 %
  • Protein 40g 79 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 94mg 31 %
  • Sodium 947mg 39 %
  • Total Carbohydrates 49g 16 %
  • Dietary Fiber 3.6g 14 %
  • Sugars 43g 0 %

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Ok I don't have a oven right now, so how long would I cook this is a slow-cooker?

Hi there! This recipe should take about 6 hours on low heat or 3 hours on high heat. :) Hope this helps!

Omigosh this is such a beautiful looking dish...the colors are so inviting! Although everything about this recipe seems perfect, I'm thinking you can probably substitute the pork for chicken and it would be lovely...and, if you cut either the pork or chicken into chunks or strips this would make a great stirfry as well! Do you think it would be ok to freeze these chops in individual servings and it still keeps its vibrant color...or not so much?

Hi there! This recipe will definitely keep the vibrant color if frozen, because the color comes from the sauce.

Very good. Used crushed pineapple because that is all I had and it worked well. We all said "this is better than I thought it would be." Will definitely make again.

Great recipe for a great pork dish. The sweet sour sauce can also be used when cooking chicken or even thinly sliced beef. A couple of modifications made, only because I didn't have the exact ingredients listed. As member KitchenKat posted in a reply, "No Problems" ! I agree with their comment regarding the great recipes offered at this site, and how us older and wiser cooks can share what we've learned with other cooks in the world! Love the easy and easily modified recipes shared with us here.

The recipe is great no doubt, however the second time I did it I added onion and omitted the brown sugar. I found that the pineapple is sweet enough for the entire dish and was able to save calories by not using sugar. I did NOT need an oven. I cubed the meat and cut the veggies (on the diagonal for presentation) into bite size pieces and cooked it in a cast iron skillet on top of the stove. I started with the meat (remove from pan) then charred the veggies AND pineapple - made the sauce and added meat back to pan. Served over rice. Yum!

My sauce was not nearly as red as shown in picture. How can I make it more red?

Hi there! The Test Kitchen wants to know if you used brown sugar in this recipe. This may have caused the sauce to not become as red as we did here. Also, you can add more ketchup to this recipe if you'd like it to be more red. Enjoy!

Quite good! I added chunks of sweet onion mostly b/c I like them and probably would have anyway, but I also didn't have a green pepper on hand. I also had to leave this in the oven longer than the recipe called for. The veggies were nowhere near tender crisp at 35 minutes. It ended up at about 1 hour in the oven. It was worth the wait! We added a bit of soy sauce once it was on the plate it was every bit as good as restaurant sweet sour =)

I so hope some of the readers of Mr Food Kitchen recipes will remember how many new cooks bakers there are looking to those of us who've learned how to cook our tips shortcuts etc Any help they need If not willing to provide answers or tips for others why post a comment at all This is a great recipe each recipe I've tried from this site and the t v show has been 'tweaked' a bit to suit my familys' and MY tastes When I first learned to cook over yrs ago there were no websites no t v shows I read recipe books as I had no mentors to speak of I made plenty of mistakes trial and error and time is how I learned While not easy to 'waste' ingredients it's better to lose a few while learning to cook so the next few times your dishes willRead More be fantastic For instance in this recipe I cut back on the amount of ketchup No problems I didn't have bell pepper available so I left it out If everyone could please try to be thankful for recipe suggestions offer free to all of us the culinary world will be such a better place Thank you to the Mr Food Test kitchen and website for allowing all of us to share and enjoy thousands of recipes Great Work

Well written and very true been cooking and baking over 55 years I also had no mentor or teacher improving learned on my own kept trying and today can bake cook and barbecue with

Recipes are meant as a guide can omit or add whatever you like They are meant to inspire you can make it your own to your individual likingkg I love MR Food recipes

Made this twice so far and will make it again. My wife and son both loved it. Pork chops were nice and tender. Then I used the sweet and sour sauce from this recipe on chicken and it also came out great.

Tried this recipe to the letter. A real disaster. Chops were tough, vegetables were crispy fresh, like they never cooked. Wife suggested using the slow cooker next time, if there is a next time. Don't know if I should discard or use the slow cooker. .

Hi there! We're sorry that this recipe did not turn out right for you. If you would like to make this recipe in a slow cooker, we recommend cooking it on LOW for 6-7 hours or until tender. Enjoy!

Could use country style ribs with this receipe

I don't cook very often, but I cooked this today and it turned out great! Very tender and delicious.

If i were to marinate the chops all day in the sauce before baking them, how would I do it?

The sauce had an overwhelming ketchup taste.

Is it the tomato taste you didn't care for or the ketchup taste? You could use tomato paste with brown sugar and vinegar to your taste, but maybe it's the sour part that doesn't appeal to you. There's another recipe here for porchops cooked in prunes and apricots that sounds good.

do i need cider vineger or is there a substitute?

Vinegar is what gives it the sour taste, hence sweet and sour pork. If you're asking if you can use another vinegar, you can use just white vinegar. There really isn't another substitute to make it sour. You could just make it sweet pork. Enjoy!

They sell a rice vinegar in the Asian isle in most grocery stores.

Have to try this! Just wondering, can the sauce be frozen? I'm a single, so this would be a LOT of sauce for me.

Great question! The answer is YES! You can prepare the recipe through Step 2, cool it and then freeze it. When you are ready to use the sauce, thaw it and proceed to Step 3. Enjoy!

A real good recipe for pork. I use 1 whole green pepper and add 1 small chopped onion.

If this sauce is too sweet for you, Chung King makes a great sweet & sour sauce. You can find it in your grocer's oriental food section.

This was very good. Pineapple should be in juice, not in syrup. I added a clove of minced garlic.

It was too sweet for us,I would not do this again.

If being too sweet was the only problem why not just leave out the sugar or use the pineapple and replace the juice with water?

It was really sweet for us.

Very good basic recipe I use 3 sliced baby carrots (too much carrots is overwhelming I always use baby carrots) 1 thinly sliced onion and a can of drained mushrooms salt pepper & 1/2 t garlic powder!


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