Sweet and Sour Pork Chops with Vegetables

Name: Sweet and Sour Pork Chops with Vegetables
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1/2 cup brown sugar; 1/2 cup rice vinegar; 1/4 cup ketchup; 1/4 cup water; 2 tsp soy sauce; 2 tsp cornstarch; 4 boneless, center cut pork chops, 1-inch thick (about 1.5 lbs. total); 1 pinch salt and pepper; 2 Tbsp cooking oil; 12 oz. frozen stir fry vegetables

User Reviews

4.0

27 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
29833 kcal
Course
Main Course, Dinner
Cuisine
Asian, American

Sweet and Sour Pork Chops with Vegetables

Nancy Wheeler

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A few pantry staples are needed for these juicy Sweet and Sour Pork Chops with Vegetables, making them a quick and easy alternative to take-out.

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Ingredients

Servings

1/2 cup brown sugar $0.32
1/2 cup rice vinegar $0.96
1/4 cup ketchup $0.20
1/4 cup water $0.00
2 tsp soy sauce $0.08
2 tsp cornstarch $0.02
4 boneless, center cut pork chops, 1-inch thick (about 1.5 lbs. total) $5.50
1 pinch salt and pepper $0.05
2 Tbsp cooking oil $0.08
12 oz. frozen stir fry vegetables $1.65

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Instructions

Add the brown sugar, rice vinegar, ketchup, water, soy sauce, and cornstarch to a bowl and whisk until the sugar and cornstarch are dissolved. Set the sauce aside.
Season the pork chops with a pinch of salt and pepper on each side.
Preheat a large skillet over medium, or just slightly above medium. Once the skillet is nice and hot, add the cooking oil and swirl to coat the surface. Add the pork chops and cook for about 5 minutes on each side, or until they are nicely browned. Remove the pork chops to a clean plate and cover with a second plate (turned upside down) to keep them warm.
Add the frozen vegetables to the skillet and continue to cook and stir over medium for about two minutes, or just long enough to take some of the ice off (they may still be icy in the center). Give the sauce a brief stir in case any of the cornstarch has settled, then add it to the skillet with the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and go from a cloudy brown to a shiny glaze.
Add the cooked pork chops back to the skillet with the vegetables and sauce. Let the pork chops simmer in the sauce for 2-3 minutes more, or until the internal temperature reaches 145ºF. Serve hot, over rice or noodles.