Sweet and Sour Pork Chops

A Flavor-Packed Twist on Classic Pork Chops

If you love the combination of sweet, tangy, and savory flavors, then these sweet and sour pork chops will be a game-changer for your dinner routine!

This dish takes tender, juicy pork chops and coats them in a glossy, flavorful sauce that balances the sweetness from honey or brown sugar with the tangy kick of vinegar and tomatoes. Every bite is packed with bold flavors, making it a meal that’s both comforting and exciting.

One of the best things about this recipe is how simple and quick it is to make. With just a few pantry staples and a little time, you can create a restaurant-quality meal right in your kitchen.

It’s a great way to switch things up from regular fried or grilled pork chops, bringing a touch of Asian-inspired goodness to your table. Plus, you don’t need any fancy ingredients—most of them are probably already in your kitchen!

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I love making sweet and sour pork chops because they are perfect for busy weeknights but also fancy enough to serve when you have guests over. The sauce is rich and flavorful, making it an instant hit with both adults and kids.

Whether you serve it with rice, mashed potatoes, or even steamed veggies, this dish is always a winner. It’s one of those meals that feels special without requiring hours in the kitchen, and that’s a huge plus in my book!

About Sweet and Sour Pork Chops

Sweet and sour pork chops are a delicious twist on a classic pork dish, featuring tender, pan-seared, or baked pork chops coated in a rich, glossy sweet, and tangy sauce. The sauce is made with a combination of vinegar, sugar or honey, tomato sauce or ketchup, and soy sauce, creating the perfect balance of flavors.

This dish is inspired by Asian-style sweet and sour dishes, which are known for their bold and well-balanced taste. While traditional sweet and sour pork (often found in Chinese cuisine) is usually made with bite-sized, battered, and deep-fried pork pieces, this version keeps things simple by using whole pork chops. That means less frying, fewer dishes to clean, and an easier cooking process!

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Why You’ll Love It

This dish is not just tasty—it’s a must-try for so many reasons! Here’s why sweet and sour pork chops deserve a spot on your dinner menu:

1. Packed with Flavor

Every bite is an explosion of sweet, tangy, and savory goodness. The sauce clings to the pork chops, making them extra juicy and delicious. It’s the perfect mix of comforting and exciting!

2. Quick and Easy to Make

You don’t need to spend hours in the kitchen. This recipe comes together in under 30 minutes, making it an ideal choice for a weeknight dinner. With just a few simple ingredients, you can whip up a meal that tastes like it took way more effort.

3. Kid-friendly and Crowd-Pleasing

Even picky eaters love this dish! The sweet and tangy flavors make it a family favorite, and the sauce pairs well with so many side dishes, from rice to roasted veggies. It’s also a great way to introduce kids to new flavors without overwhelming them.

4. Budget-Friendly Ingredients

You don’t need any fancy or expensive ingredients to make this meal. Everything you need—vinegar, sugar, soy sauce, tomato sauce, or ketchup—are probably already in your pantry. Pork chops are also an affordable protein option, making this a delicious yet economical meal.

5. Perfect for Any Occasion

Whether you’re looking for a quick dinner fix, something impressive for guests, or even a meal-prep option for the week, these pork chops fit the bill. They reheat beautifully, making leftovers just as tasty as the first serving!

Ingredients List

Here’s everything you’ll need to make these sweet and sour pork chops. I like to keep things simple with pantry staples, but feel free to adjust based on what you have on hand!

For the Pork Chops:

• 4 bone-in or boneless pork chops (about 1-inch thick) – Bone-in chops tend to be juicier, but boneless work just as well!
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ cup all-purpose flour
• 2 tablespoons oil – For searing (vegetable, canola, or even avocado oil works).

For the Sweet and Sour Sauce:

• ½ cup ketchup – Adds a rich tomato base and slight sweetness.
• ¼ cup rice vinegar (or apple cider vinegar) – Gives the sauce its signature tangy flavor.
• ⅓ cup brown sugar or honey – I prefer brown sugar for a deeper caramel-like sweetness.
• 2 tablespoons soy sauce – Balances out the sweetness with a touch of umami.
• 1 teaspoon Worcestershire sauce
• ½ cup pineapple juice or water – Pineapple juice gives a slight tropical twist, but water works too!
• 1 teaspoon cornstarch + 1 tablespoon water (slurry) – Helps thicken the sauce to a glossy consistency.

Optional Garnishes & Extras:

• ½ cup diced bell peppers (red, green, or yellow)
• ¼ cup pineapple chunks – If you love a fruity touch in your sweet and sour sauce!
• Chopped green onions or sesame seeds

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Kitchen Tools Needed

You don’t need any fancy equipment for this recipe, just a few kitchen staples!

1. Large Skillet or Pan

A good non-stick or cast-iron skillet is perfect for searing the pork chops to get that golden-brown crust. If you prefer baking, you can use a baking dish instead.

2. Mixing Bowl

To whisk together your sweet and sour sauce ingredients. I love using glass mixing bowls because they make cleanup easier.

3. Tongs or Spatula

Helps flip the pork chops easily without losing their coating. If you have silicone-tipped tongs, they’re great for non-stick pans!

4. Measuring Cups & Spoons

Accurate measurements ensure the perfect balance of sweet and sour. A liquid measuring cup is helpful for the pineapple juice or vinegar.

5. Small Saucepan (Optional)

If you want to cook the sauce separately before adding it to the pork chops, a small saucepan makes it easy to control thickness.

Personal Recommendation: If you love cooking with cast iron, a Lodge Cast Iron Skillet is amazing for searing pork chops. It gives them the best crust and evenly distributes heat!

Now that you have everything ready, let’s get cooking!

Cooking Instructions

Now that we have everything ready, let’s get cooking! Follow these step-by-step instructions to make juicy, flavorful sweet, and sour pork chops.

Step 1: Prepare the Pork Chops (5 minutes)

1. Pat the pork chops dry with a paper towel—this helps them sear better.
2. Season both sides with salt, black pepper, and garlic powder for a flavorful base.
3. Lightly coat each pork chop in flour, shaking off any excess. This creates a thin crust that helps the sauce cling later.

Pro Tip: If you prefer extra crispy pork chops, dip them in a beaten egg before dredging in flour for a light batter effect.

Step 2: Sear the Pork Chops (7-8 minutes per side)

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. Once hot, place the pork chops in the pan, making sure not to overcrowd them.
3. Let them cook without moving for about 7-8 minutes until the bottom is golden brown. Flip and cook for another 7-8 minutes on the other side.
4. Remove the pork chops from the skillet and set them aside on a plate.

Pro Tip: If using thicker pork chops (1.5 inches or more), reduce the heat slightly and cook longer to ensure they cook through without burning.

Step 3: Make the Sweet and Sour Sauce (5 minutes)

1. In the same skillet, reduce the heat to medium and pour in the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, and pineapple juice.
2. Stir everything together and let the sauce simmer for 2-3 minutes until it starts to thicken slightly.
3. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to make a slurry.
4. Slowly pour the slurry into the sauce while stirring continuously to avoid lumps. Let the sauce simmer for another 1-2 minutes until glossy.

Pro Tip: Be patient while stirring—this is where the magic happens! The sauce will thicken up beautifully, creating that irresistible sweet and sour glaze.

Step 4: Combine & Simmer (5 minutes)

1. Return the seared pork chops to the skillet, making sure to coat them well in the sauce.
2. If using bell peppers or pineapple chunks, add them in now for extra color and flavor.
3. Cover and let everything simmer for 5 minutes, allowing the pork to soak up all the delicious sauce.

Pro Tip: If your sauce gets too thick, add a splash of water or pineapple juice to loosen it up.

Step 5: Serve & Enjoy!

1. Remove the pork chops from the skillet and place them on a serving plate.
2. Spoon extra sauce over the top and garnish with green onions or sesame seeds for a fresh touch.
3. Serve with steamed rice, mashed potatoes, or roasted vegetables for a complete meal.

That’s it—your sweet and sour pork chops are ready to enjoy! This dish is a perfect balance of tangy, sweet, and savory, making it a hit for any occasion. Dig in and enjoy every bite!

Tips and Tricks for Success

Want to make the best sweet and sour pork chops every time? Here are some tried-and-true tips to help you nail this dish like a pro!

1. Choose the Right Pork Chops

Not all pork chops are created equal! Bone-in pork chops stay juicier because the bone helps retain moisture. If you prefer boneless pork chops, go for thicker cuts (at least 1 inch thick) to prevent them from drying out.

Personal Tip: If you can find pork loin chops, they are super tender and perfect for this recipe!

2. Don’t Skip the Searing Step

Searing the pork chops before adding them to the sauce locks in juices and adds a delicious golden-brown crust. Let the pan get nice and hot before adding the chops—this ensures the perfect sear!

Pro Tip: If the pork chops stick to the pan when flipping, they’re not ready yet! Give them another minute, and they’ll release naturally.

3. Balance the Sweet and Sour Flavors

Taste your sauce before adding the pork back into the pan. If it’s too tangy, add a little more honey or brown sugar. If it’s too sweet, a splash of vinegar will bring back that perfect balance.

Personal Tip: If you love a richer sauce, swap out some of the ketchup for hoisin sauce—it adds a deep, slightly smoky sweetness!

4. Use Cornstarch for a Silky Sauce

Cornstarch is the secret to that thick, glossy sauce. But don’t just dump it in! Always mix it with a little water first (this is called a slurry) to prevent clumps. Add it slowly while stirring for the smoothest consistency.

Pro Tip: If your sauce gets too thick, just add a splash of water or pineapple juice to thin it out.

5. Let the Pork Rest Before Serving

After cooking, let your pork chops rest for 3-5 minutes before cutting into them. This helps redistribute the juices, keeping them tender and juicy. Cutting too soon can make all the delicious juices run out!

Personal Tip: I like to cover the pork chops loosely with foil while they rest—it keeps them warm and extra juicy!

6. Customize with Extra Ingredients

Want to add more texture and flavor? Try tossing in some sliced onions, bell peppers, or pineapple chunks when simmering the sauce. They add a nice contrast to the tender pork!

Pro Tip: For a little heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. It gives the dish a delicious spicy kick!

7. Double the Sauce (Because It’s That Good!)

This sauce is so good, you’ll want extra to drizzle over rice or veggies! If you’re a sauce lover, double the sauce ingredients so you have plenty to go around.

Personal Tip: Leftover sauce? Store it in the fridge and use it as a dip for grilled chicken, shrimp, or even roasted vegetables!

Follow these tips, and you’ll have a perfectly balanced, juicy, and flavorful sweet and sour pork chop dish every time.

Ingredient Substitutions and Variations

This sweet and sour pork chop recipe is already pretty simple, but here are some easy swaps and fun variations to customize it to your liking!

Substitutions

No Pork? Try a Different Protein!

• Swap the pork chops for boneless chicken breasts or thighs—the sauce works beautifully with poultry!
• Use tofu or tempeh for a vegetarian twist. Just press the tofu first to remove excess moisture.
• Try shrimp for a seafood version—just cook them quickly, as shrimp don’t need as much time as pork.

Gluten-Free Option

• Instead of flour, use cornstarch to coat the pork chops for a crisp exterior. It also helps make the sauce extra silky!
• Make sure to use gluten-free soy sauce (like tamari or coconut aminos) since regular soy sauce contains wheat.

Dairy-Free & Egg-Free Friendly

• This recipe is naturally dairy-free, so no swaps are needed!
• If you want a crispy batter, use sparkling water instead of eggs for a light, airy crust.

No Pineapple Juice? No Problem!

• Substitute with orange juice or apple juice for a different fruity touch.
• You can also use water with a teaspoon of sugar if you don’t want a strong fruit flavor.

Out of Rice Vinegar?

• Swap it with apple cider vinegar or white vinegar for the same tangy effect.
• If using white vinegar, add a pinch of sugar to mellow out the acidity.

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Variations

Spicy Version
Love some heat? Try these spicy additions:

• Add ½ teaspoon red pepper flakes or a drizzle of sriracha to the sauce.
• Mix in chopped fresh chili peppers while sautéing for a bold kick!
• Swap ketchup for spicy chili sauce to turn up the heat.

Veggie-Packed Version
Want more color and crunch? Add:

• Bell peppers (red, yellow, green) for a fresh, vibrant touch.
• Sliced carrots for a slight sweetness that complements the sauce.
• Snow peas or broccoli to make it a complete, balanced meal!

Tropical Twist
For an extra fruity punch, try:

• Adding pineapple chunks directly into the sauce for bursts of sweetness.
• Swapping pineapple juice for mango juice to give it a slightly different tropical feel.

Meal-Prep Friendly

• This dish stores and reheats beautifully! Make extra and keep it in the fridge for up to 3 days.
• Serve leftovers over rice, noodles, or even stuffed in a wrap for a quick meal.

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Serving Suggestions

This dish is delicious on its own, but pairing it with the right sides and drinks takes it to the next level! Here’s how I love serving it:

With Rice or Noodles (Classic & Filling)

• Steamed white rice soaks up the sauce perfectly.
• For a healthier option, try brown rice, quinoa, or cauliflower rice.
• If you love noodles, serve this over lo mein or rice noodles for a takeout-style meal!

With a Crisp Side Salad (Fresh & Light)

• A simple Asian-inspired salad with cabbage, carrots, and a sesame dressing balances the richness of the pork.
• A classic cucumber salad with a light vinaigrette adds a refreshing touch.

With Stir-Fried Veggies (Crunchy & Nutritious)

• Sauté some broccoli, snap peas, and bell peppers in garlic for a quick veggie side.
• Try garlic bok choy or roasted Brussels sprouts for extra greens.

Beverage Pairings (Refreshing & Complementary)

• A tall glass of iced green tea or jasmine tea helps cleanse the palate.
• A pineapple or mango smoothie pairs well with the sweet and sour flavors.
• If you’re feeling fancy, a light white wine like Riesling or Sauvignon Blanc works beautifully!

Ideal Occasions

• Quick weeknight dinner – Ready in under 30 minutes, perfect for busy nights!
• Family gatherings – Everyone, including kids, will love this comforting dish.
• Casual date night – Serve with rice and a nice drink for an easy but impressive meal.

No matter how you serve it, these sweet and sour pork chops are a guaranteed hit. Enjoy!

Storage and Reheating Instructions

Whether you have leftovers (lucky you!) or want to meal prep, these sweet and sour pork chops store and reheat beautifully. Here’s how to keep them fresh and delicious.

How to Store

In the Refrigerator (Best for 3-4 Days)

• Let the pork chops cool completely before storing them.
• Place them in an airtight container with the sauce to keep them from drying out.
• Store in the fridge for up to 3-4 days.

Personal Tip: If you like meal prepping, store the pork chops with a portion of rice or noodles in individual containers for easy grab-and-go lunches!

In the Freezer (Best for 2-3 Months)

• For longer storage, freeze the pork chops with the sauce in a freezer-safe container or heavy-duty zip-top bag.
• Lay the bag flat so it freezes evenly and saves space.
• Label the container with the date and use it within 2-3 months for the best taste.

Personal Tip: If you’re freezing in a bag, press out as much air as possible to prevent freezer burn.

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How to Reheat

On the Stovetop (Best for Maintaining Texture)

• Heat a non-stick skillet over medium heat.
• Add the pork chop and sauce, plus a splash of water or broth to loosen the sauce.
• Cover and cook for 5-7 minutes, flipping halfway, until heated through.

Pro Tip: If the sauce thickened too much in the fridge, add a little pineapple juice or vinegar to bring back its balance.

In the Microwave (Quick & Easy)

• Place the pork chop and sauce in a microwave-safe dish.
• Cover loosely with a damp paper towel to prevent drying.
• Heat in 30-second bursts, stirring the sauce in between, until warmed through.

Personal Tip: If reheating with rice, sprinkle a little water over the rice before microwaving to keep it fluffy!

In the Oven (Best for Even Heating, Takes Longer)

• Preheat the oven to 300°F (150°C).
• Place the pork chops in an oven-safe dish and cover with foil to trap moisture.
• Bake for 15-20 minutes, or until heated through.

Personal Tip: If you want a crispy crust again, uncover the chops for the last 5 minutes to let them slightly caramelize.

These storage and reheating methods ensure your sweet and sour pork chops taste just as good the next day (or even weeks later!)

Frequently Asked Questions

Got questions? Here are some of the most common ones about sweet and sour pork chops—along with my best tips to help you make this dish perfectly every time!

1. Can I use a different cut of pork?

Yes! While pork chops are classic, you can also use:

• Pork tenderloin (slice into medallions for quicker cooking).
• Pork shoulder or Boston butt (great for slow cooking if you want extra tender meat).
• Pork ribs (for a fun twist—just increase the cooking time!).

If you’re using boneless pork chops, be extra careful not to overcook them since they tend to dry out faster than bone-in chops.

2. How do I keep my pork chops from getting dry?

Dry pork chops are the worst, but here’s how to avoid them:

• Don’t overcook – Use a meat thermometer and cook to 145°F (63°C) for juicy pork.
• Sear first – This locks in moisture before simmering in the sauce.
• Rest the pork – Let it sit for 3-5 minutes after cooking so the juices don’t run out when you cut into it.

3. Can I make this recipe ahead of time?

Absolutely! Sweet and sour pork chops are meal-prep friendly:

• Cook the pork and sauce separately, then store them in the fridge for up to 3-4 days.
• When ready to eat, reheat the sauce separately to prevent overcooking the pork.
• If freezing, store the pork in the sauce to keep it from drying out.

4. Can I make this dish healthier?

Yes! A few ways to lighten it up:

• Use less sugar – Reduce the brown sugar or honey in the sauce.
• Swap for leaner meat – Try boneless, skinless chicken breasts or turkey chops.
• Air-fry instead of pan-fry – Coat the pork with cornstarch and air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway.

5. What can I use instead of pineapple juice?

If you don’t have pineapple juice, try:

• Orange juice – Adds a citrusy sweetness.
• Apple juice – Milder but still fruity.
• Lemon juice + honey – For a tangy-sweet balance (use 2 tbsp lemon juice + 1 tbsp honey).

6. Can I make this in a slow cooker?

Yes! If you want fall-apart tender pork, try the slow cooker version:

• Sear the pork chops first for extra flavor.
• Place them in a slow cooker and pour the sauce over them.
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
• If the sauce is too thin at the end, mix 1 tbsp cornstarch + 2 tbsp water and stir it in for the last 15 minutes.

7. What’s the best way to thicken the sauce?

The sauce should be thick and glossy, but if it’s too thin:

• Add a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water, then stir it into the sauce).
• Simmer the sauce for a few extra minutes until it thickens naturally.
• If it gets too thick, add a splash of water or broth to loosen it up.

8. Can I make this recipe vegetarian?

Yes! Try these meat-free alternatives:

• Tofu – Use firm or extra-firm tofu, coat in cornstarch, and pan-fry until crispy.
• Tempeh – Has a slightly nutty flavor and holds up well in the sauce.
• Cauliflower steaks – Roast or pan-sear thick cauliflower slices and smother them in the sweet and sour sauce.

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I’d love to hear how this turns out for you! Did you make any fun tweaks? Do you like your sweet and sour pork chops extra tangy or more on the sweet side? Let me know in the comments!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!