These sweet and sour pork chops are cooked in a skillet with lots of vegetables and a ring of pineapple and they cook in just 30 minutes!
Skillet Pork Chops
It was inevitable that some sort of sweet and sour pork chops recipe would appear here eventually!
The sweet and sour flavour combination appears here all of the time. Whether it is in a subtle fashion like my fried goats cheese with pea puree or the much more obvious sweet and sour pork balls or sweet and sour tofu, I love the combination.
This recipe has strong takeaway influences in terms of flavour, but the presentation and cooking method is much more “homestyle”.
I suppose in many ways it is a similar way of cooking to my fig and pork chop tray bake.
Although my approach to this type of cooking is to stagger adding ingredients to make sure that they are all cooked just the way that I like them.
There are a couple of notes when buying the ingredients for this recipe.
First of all you want thick cut bone in pork chops, the same sort of ones that I use in my harissa pork chop recipe.
This will prevent them from drying out in the cooking process. Something that most puts people form cooking pork chops as far as I can ascertain.
You are looking for something 2-3cm thick. Ask for ones from the thinner end of the loin, they should weight in at around 300g each.
Next up, the pineapple! I use tinned pineapple, it is just more convenient, and what is leftover usually goes into a pineapple upside down cake.
Although tinned pineapple will store in the fridge for about a week after opened in an airtight container. That means you can follow up with my sweet and sour chicken at the end of the week!
It is important that you use pineapple in natural juices rather than in syrup.
This recipe is designed to be a one pot meal and I would usually not serve it with anything.
Many have asked what I would serve this with though so, here we go!
For me sides for this need to be pretty neutral and be designed to spread the flavour.
I would choose something like plain boiled rice or something like my fried potatoes. If I were doing this I would scale back the vegetables by 50%.
These sweet and sour pork chops make for the perfect midweek meal, loads of flavour a superb 'from scratch' sauce and lots of veggies!
- 2 Thick Cut Pork Chops
- 2 Bell Peppers
- 150 g (5.3 oz) Onion
- 100 g (3.5 oz) Carrot
- 1 Tbsp Cooking Oil
- 2 Pineapple Rings
- Salt to taste
For the Sauce
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Ketchup
- 1 Tbsp Chinkiang Vinegar
- 1 Tbsp Brown Sugar
- 3 Tbsp Pineapple Juice
- 50 ml (1.7 fl oz) Water
- 1 Tbsp Cornflour
- Heat an oven to 220°C or 425°F with a cast iron skillet or heavy based pan in it.
- Slice the peppers into strips around 1cm thick.
- Peel and top and tail the onion and then cut into 8 wedges.
- Cut the carrot into wedges and then into lengths around 4-5 cm long.
- Season the pork chops with salt.
- By now the oven and the pan should be hot, add the cooking oil and then sear the pork chops for 2-3 minutes.
- Place the pork chops in the oven and cook in the pan for 15 minutes.
- Whilst the chops are cooking combine all of the ingredients for the sweet and sour sauce with the exception of the water and cornflour.
- Mix the water with the cornflour and then stir into the sauce.
- After 15 minutes remove the pan from the oven and set the pork chops aside for a couple of minutes.
- Throw the vegetables into the hot pan and stir.
- Season the vegetables with salt and pepper, then nestle the pork chops on top.
- Place a pineapple ring on top of each pork chop then pour over the sauce.
- Return to the oven and cook for 10 more minutes.
- Take to the table and serve!
Amount Per Serving: Calories: 591Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 132mgSodium: 1307mgCarbohydrates: 49gFiber: 5gSugar: 32gProtein: 45g
Calorific details are provided by a third-party application and are to be used as indicative figures only.