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Easy Sweet and Sour Pork Chops
Tasty sweet and sour pork chops made with simple ingredients and pan-fried to perfection a delicious pork chop dinner the entire family will love. It's easy to make and is sure to make dinner a win-win!
Prep Time
10 mins
Cook Time
10 mins
Resting Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 401 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 pork chops loin, rib or center cut, bone or boneless, 1 inch thick
- ⅓ cup cider vinegar
- ⅓ cup sugar -
- ⅓ cup pineapple juice -
- 1 can (5.5-6 oz) tomato paste -
- 1 teaspoon red pepper flakes more or less to taste
- salt and pepper
- 2 tablespoons olive or another vegetable oil
- ½ - 1 cup pineapple chunks or crushed, if desired
Instructions
- In a medium sized bowl combine pineapple juice, vinegar, red pepper flakes, tomato paste,and sugar. Make sure your sugar is totally dissolved. Set aside.
- Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling. Make cuts every 1 ½ to 2 inches along that edge. The cuts should be no more than ½ an inch deep.
- Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat until shimmering or a drop of water flicked in it dances.
- Add pork chops and cook until well browned and cooked, between 5 and 8 minutes per side. Your pork chops should be 145 degrees.
- If pork chops are thinner than 1 inch reduce your cooking time.
- Remove pork chops from your skillet and place on a plate and cover or tent loosely with tinfoil.
- Add tomato mixture to pan and simmer, until thickened or reduced, about 5 minutes.
- Return pork chops to your skillet to coat in tomato mixture. Use extra sauce for serving. Serve with rice. Enjoy!
Cup of Yum
Notes
- Cutting slits in the fat side of the pork chops is the key for even cooking because it keeps them from curling up as they cook.
- Add the chops when the skillet is hot. You know your skillet is ready for frying the pork chops when a drop of water "dances" across the surface.
- Choose pork chops that are evenly-sized so they cook the same amount of time.
- The sauce is a bit spicy so be sure to adjust for kids or those with sensitivity to spicy foods.
Nutrition Information
Calories
401kcal
(20%)
Carbohydrates
33g
(11%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
90mg
(30%)
Sodium
77mg
(3%)
Potassium
663mg
(19%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
203IU
(4%)
Vitamin C
10mg
(11%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 77mg | 3% |
| Potassium | 663mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.