These sweet and sour pork chops are a tasty mix of flavors! Tender pork gets a fun twist from a tangy sauce with hints of pineapple and bell peppers.
When I serve these, I can’t help but smile at everyone’s happy faces. It’s perfect with rice, and I always make extra sauce—because who doesn’t love a little more sweetness?
Key Ingredients & Substitutions
Pork Chops: You can use either bone-in or boneless chops. Bone-in gives extra flavor, while boneless is easier to eat. If you’re looking for a leaner option, try chicken breast instead.
Pineapple: Fresh pineapple is fantastic, but canned works well too—just drain the juice. If you’re not a fan of pineapple, diced mango or peaches could be a great twist!
Pepper Variety: Use any peppers you like! Yellow or orange bell peppers can add a nice color. If you want some heat, consider adding sliced jalapeños.
Vinegar: Rice vinegar gives a milder flavor, but you can use apple cider vinegar or white vinegar. Each will add a different twist to the sauce, depending on your preference.
Breadcrumbs: If panko isn’t available, regular breadcrumbs are fine. Or for a gluten-free option, use crushed nuts or ground oats for a crunch!
How Do I Get the Pork Chops Perfectly Cooked and Crispy?
Cooking the pork chops just right is key to this dish. Here’s how to do it:
- First, let the pork chops sit at room temperature for about 15 minutes before cooking. This helps them cook evenly.
- Make sure your oil is hot enough! Test it by sprinkling a little flour in—if it sizzles, you’re ready to go.
- Cook the chops for about 4-5 minutes on each side. Use a meat thermometer; they should reach 145°F for perfect juiciness.
- If you want them crispier, increase the heat slightly and add a bit more oil, but keep an eye on them to avoid burning.
Following these steps will yield golden, crispy pork chops that pair beautifully with the sweet and tangy sauce!
Sweet and Sour Pork Chops
Ingredients You’ll Need:
- 4 pork chops (bone-in or boneless, about 1-inch thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko breadcrumbs (optional for extra crispiness)
- 2 tablespoons vegetable oil (for frying)
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup pineapple chunks (fresh or canned)
- 2 cloves garlic, minced
- 1 cup pineapple juice (from canned or fresh)
- 1/3 cup ketchup
- 1/4 cup rice vinegar or white vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This delightful dish takes about 30 minutes in total. You’ll spend around 10 minutes on prep work and then about 20 minutes cooking everything. Quick, easy, and so rewarding!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
Start by seasoning your pork chops generously with salt and pepper on both sides. This will help enhance the flavor as they cook.
2. Preparing the Dredging Station:
Set up a dredging station for the chops. Place the flour in one shallow dish for easy coating. In another dish, beat the eggs until smooth. If you want a crunchy texture, mix panko breadcrumbs with a pinch of salt and pepper in the third dish.
3. Coating the Pork Chops:
Now, it’s time to give those chops some love! First, coat each pork chop in the flour, shaking off any excess. Then, dip it into the beaten eggs, followed by a coating of breadcrumbs if you’re using them. For a simpler version, just flour and egg is perfect too!
4. Frying the Pork Chops:
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, carefully add the pork chops. Cook for about 4-5 minutes on each side until they are golden brown and fully cooked. Once done, remove the pork chops from the skillet and place them on a plate to keep warm.
5. Sautéing the Veggies:
In the same skillet, if needed, add a touch more oil. Toss in the chopped onion, green bell pepper, and red bell pepper. Sauté them for about 3-4 minutes until they are soft, then add the minced garlic and cook for an additional minute.
6. Adding Pineapple:
Add in the pineapple chunks and stir them with the sautéed veggies to combine all the flavors.
7. Making the Sauce:
In a bowl, whisk together the pineapple juice, ketchup, rice vinegar, brown sugar, and soy sauce until well combined. Pour this delightful sauce into the skillet with the veggies and bring it to a gentle simmer.
8. Thickening the Sauce:
To make the sauce thick and glossy, stir in the cornstarch slurry. Cook for another 2 minutes until it thickens nicely.
9. Combining Everything:
Return the pork chops to the skillet, spooning the sauce and veggies over the top. Heat them together for about 1-2 minutes, ensuring everything is warm and delicious.
10. Final Touches:
Garnish with chopped green onions for a fresh touch.
11. Serving:
Serve your sweet and sour pork chops hot over a bed of cooked white rice. Enjoy this beautiful combination of flavors!
Dig in and savor the tangy sweetness and tender pork in every bite! This dish is sure to become a family favorite.
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While pork chops are traditional, you can use chicken breasts or thighs for a similar flavor profile. Just adjust the cooking time according to the thickness of the meat.
What Can I Substitute for Pineapple?
If you’re not a pineapple fan, feel free to swap it out for diced mango or peach. Alternatively, you can use a mix of other fruits or simply omit them for a different kind of sweet sauce!
How Should I Store Leftovers?
Store any leftover sweet and sour pork chops in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in the microwave or on the stovetop until warmed through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the pork chops and sauce in advance. Cook everything up to step 10 and then store. Reheat and finish with a quick warm-up in the skillet before serving for best results!
