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Delicious and tender Sweet and Sour Pork Chops are smothered in a tangy-sweet sauce that make for an easy, flavorful and quick dinner!A FLAVORFUL ONE PAN PORK CHOP RECIPESweet and Sour Pork Chopsare the perfect balance of tangy, savory, and just a touch of sweet. I love these pork chops! Such an easy dinner to whip up and the fact that the whole family likes them is always a winner in my book. And I have a lot of fun making a lot of different sweet and sour recipes (have you tried my Sweet and Sour Meatballs?) Plus they go with so many types of side dishes, so its easy to change it up and not feel like youre just eating the same thing week to week!FREQUENTLY ASKED QUESTIONS:Can I use chicken instead of pork chops? I dont see why not. Just make sure to cook the internal temperature of the chicken to 165F degrees. Can I make the sauce ahead of time? Yes, the sauce can be prepared ahead and refrigerated for up to 2 days. Reheat gently before combining with the pork chops. Whats the best way to get a thick sauce? Ensure your cornstarch slurry is well mixed before adding it to the sauce. Simmer until it reaches the desired consistency. What should I serve with my Sweet and Sour Pork Chops? Serve with steamed white rice, a side of stir-fried vegetables, or a simple cucumber salad. Why do my pork chops turn out dry? All it takes is just a small amount of overcooking for any pork chops to dry out since theyre such a lean cut of meat. If you are worried about yours overcooking, I like to use my 30 minute brining recipe that I use in my Crispy Baked Pork Chop recipe and always keep a meat thermometer on hand (pork chops are done when they reach an internal temperature of 145F degrees anything hotter and they will start to become dry). Can I use a store bought sauce instead. Absolutely, instead of making a homemade sweet and sour sauce, you can use one from the store. Whats the best way to store and reheat your pork chops? Sweet and Sour Pork Chops should be stored in an airtight container in the refrigerator for up to 3 days.To Reheat: Reheat in a skillet over medium-low heat until warmed through.To Freeze: Freeze in a single layer wrapped in foil or in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless pork chops Bone-in chops work too; just increase the cook time slightly and check for an internal temperature of 145F. Additionally, you could also cut these up into chunks and make them pork chops bites if you prefer. It will cook a bit faster that way.oil avocado oil, vegetable oil or olive oil use your favorite here.garlic powderpineapple tidbits drained and make sure to save the juice. You could use the chunk pineapple as well.red and green bell pepper if you prefer one color over another, then you can use just that instead of the two colors. I know green bell pepper is the one most people find too strong a flavor so you can even use yellow bell pepper if you prefer. small onion I like to use a sweet onion here. pineapple juice saved from the can. If you dont want to use that pineapple juice, try orange juice for a citrusy twist.rice vinegar this adds more flavor than you might realize. I use it for some many things (like my Grilled Lemon Garlic Italian Chicken) but I suppose you could use regular vinegar in a pinch.light brown sugar this adds the sweet in the sweet and sour. I dont recommend regular sugar, I think the brown sugar really keeps it from being overly sweet because of the molasses in brown sugar.ketchup if you are cutting back on the salt, try using a low sodium ketchup here. soy sauce For a gluten-free option, use tamari. You could also use a low sodium soy sauce (which is my preference). cornstarch and water this is used to thicken the sauce. Flour doesnt seem to blend as well and it clumps up. Use cornstarch for a smoother sauce. HOW TO MAKE SWEET AND SOUR PORK CHOPS:In a small bowl, mix together the salt, black pepper, and garlic powder.Pat pork chops dry with paper towels. Season both sides evenly with the mixed spices.In a medium bowl, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce.In a small bowl, mix cornstarch and water to create a slurry.Heat oil in a large skillet over medium-high heat. Add pork chops to the hot skillet and cook for 3-4 minutes per side until golden brown and the internal temperature reaches 145F.Remove pork chops to a plate and tent with foil to keep warm. In the same skillet, add 1 teaspoon of avocado oil if the skillet is too dry, then add bell peppers and onion. Saut for 2-3 minutes until slightly softened but still crisp.Add the sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch slurry and pineapple chunks, cooking for 1-2 minutes until the sauce thickens.Return pork chops to the skillet, spooning the sauce and vegetables over the top.Simmer for 1-2 minutes to reheat the pork chops.CRAVING MORE RECIPES?Crock Pot Sweet and Sour MeatballsEasy Sweet and Sour ChickenCrock Pot Sweet and Sour ChickenBaked Sweet and Sour ChickenCrock Pot Smothered Pork Chops and Potatoes PrintSweet and Sour Pork ChopsTender pork chops in a homemade sweet and sour sauce with bell peppers and onions.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 4Calories 335kcalAuthor Brandie SkibinskiIngredients teaspoon salt teaspoon black pepper teaspoon garlic powder4 boneless pork chops (about 1/2 inch thick)1 Tablespoon oil (plus more if needed avocado oil, vegetable oil or olive oil) red bell pepper, cut into chunks green bell pepper, cut into chunks1 small onion cup pineapple tidbits in 100% juice (drained, save the juice)Sweet and Sour Sauce: cup pineapple juice (saved from the can) cup rice vinegar3 Tablespoons packed light brown sugar2 Tablespoons ketchup1 Tablespoon soy sauce1 teaspoon cornstarch1 Tablespoon waterInstructionsIn a small bowl, mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Pat 4 boneless pork chops dry with paper towels. Season both sides evenly with the mixed spices. In a medium bowl, whisk together 1/3 cup pineapple juice, 1/4 cup rice vinegar, 3 Tablespoons packed light brown sugar, 2 Tablespoons ketchup and 1 Tablespoon soy sauce until combined well. In a separate small bowl, mix 1 teaspoon cornstarch and 1 Tablespoon water to create a slurry. Heat 1 Tablespoon oil in a large skillet over medium-high heat.Add pork chops to the hot skillet and cook for 3-4 minutes per side until golden brown (or until the internal temperature reaches 145F). Remove pork chops to a plate and tent with foil to keep warm.In the same skillet, add a little more oil if the skillet is too dry, then add 1/2 red bell pepper, cut into chunks, 1/2 green bell pepper, cut into chunks and 1 small onion. Saut for 2-3 minutes until slightly softened but still crisp. Add the sweet and sour sauce mixture to the skillet and bring to a simmer.Stir in the cornstarch slurry and 1/2 cup pineapple tidbits in 100% juice, cooking for 1-2 minutes until the sauce thickens. Return pork chops to the skillet, spooning the sauce and vegetables over the top. Simmer for 1-2 minutes to reheat the pork chops. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 335kcal | Carbohydrates: 23g | Protein: 30g | Fat: 13g | Sodium: 681mg | Fiber: 2g | Sugar: 19g

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