Sweet and Sour Pork Chops is tangy, saucy and always a mealtime winner ! Simple, everyday ingredients and dinner is on the table in under an hour.
My family loves anything sweet and sour. Normally they prefer their Pork Chops done only seasoned lightly and baked in the oven or my 1000 Island Dressing Pork Chops. This is always a hit with everyone!
The other day I thought I will surprise them by making these Sweet and Sour Pork Chops.
To be honest, I had no idea what they’d think of this dish, because it is nowhere near any kind of Pork Chop I have made before.
Sweet and sour pork (cubes) yes, but not the whole Pork Chop. Well, they then surprised me by all giving it a thumbs up !
I don’t know how things work with your family and food, but mine knows to always be honest about giving feedback on a new dish or recipe I have come up with or have changed.
Most of the time, they are all in agreement, either a yes, make again, or no way, please never again !
Of course there are times where one would say no, did not like it. But, as usual, whether with families or politics, majority rules and the dish will be made again.
Although I’d try to only make it when the “no way” person is not here for dinner, breakfast or lunch !
Fortunately, they all liked the Pork Chops in the delicious, vegetable loaded, sweet and sour sauce. Not only do I agree wholeheartedly with them, but I also love the easiness of the recipe.
So quick and easy to make !
Our usual supermarket where we buy our daily fresh produce and meat, had ready sliced (very thinly) packets of Carrots as well. I only had to chop up the Bell Pepper, which takes maybe a minute or two.
More Pork recipes you might like:
- Creamy Skillet Pork Chops
- Balsamic Roasted Pork And Berry Salad
- Honey Lemon Pork Loin With Roasted Lemon Orzo
- Pork Tenderloin With Bacon And Rosemary
- One Pan Pork Medallions
Sweet and Sour Pork Chops
- 2 cans (440g ea) Pineapple Pieces, drained but retain the liquid ( 15.5 oz ea cans )
- 2 cups Tomato Sauce, (thick Ketch Up)
- 2 TB Dark Brown Sugar
- 2 TB Apple Cider Vinegar
- 5 Carrots, peeled and thinly sliced
- 1 Green Bell Pepper, chopped
- 1 TB Vegetable Oil
- 8 Pork Chops, deboned and lightly seasoned
- Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish or two, with cooking oil
- Place the Pineapple liquid, Tomato Sauce, Sugar and Vinegar in a medium saucepan – bring to the boil – cook 3 – 5 minutes
- Add the Pineapple pieces, Carrots and Bell Pepper to the sauce – heat through and remove from heat
- Heat the Oil in a large skillet – brown the Pork Chops, both sides – arrange in a single layer in the prepared oven dish(es) – pour the Carrot/Pineapple sauce over, completely covering the Pork – cover with aluminum foil and bake 25 – 30 minutes – remove the foil and bake a further 5 – 10 minutes or until the Pork is fully cooked
Amount Per Serving Calories 511Total Fat 26gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 176mgSodium 526mgCarbohydrates 12gFiber 3gSugar 8gProtein 55g
Nutrition value is not always accurate