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Sweet and sour pork chops with peppers, red onion and pineapple, served with rice.
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Sweet and Sour Pork Chops Recipe

These sweet and sour pork chops make for the perfect midweek meal, loads of flavour, a superb 'from scratch' sauce and lots of veggies!
Course Main Course
Cuisine Anglo Chinese
Keyword sweet and sour pork chops, sweet and sour pork chops baked, sweet and sour pork chops oven, sweet and sour pork chops with pineapple
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 Servings
Calories 578kcal
Author Brian Jones

Ingredients

  • 2 Thick Cut Bone-In Pork Chops (about 250-300g each)
  • ¼-½ teaspoon Salt
  • 3 Small Bell Peppers (I use 3 different colours)
  • 1 Medium Red Onion 150g
  • 1 Medium Carrot 150g
  • 1 tablespoon Cooking Oil
  • 2 Pineapple Rings

For the Sauce

  • 2 tablespoon Light Soy Sauce
  • 1 tablespoon Dark Soy Sauce
  • 1 tablespoon Ketchup
  • 1 tablespoon Chinkiang Vinegar
  • 1 tablespoon Dark Brown Sugar
  • 3 tablespoon Pineapple Juice
  • 50 ml Water 3 tablespoon + 1 teaspoon
  • 1 teaspoon Cornflour
  • ⅛ teaspoon MSG (optional)

Instructions

  • Cut the rind from the pork chops if they have it, leaving a little bit of the fat on the chops.
    • Your butcher should do this for you.
  • Deseed and slice the peppers into strips around 1cm (~½") thick.
  • Peel, top and tail the onion, then cut into 8 wedges.
  • Cut the carrot into thin strips 3-5mm (~¼") thick, then into lengths around 3-4 cm (1¼-1½") long.
  • Mix together all of the ingredients for the sweet and sour sauce.
    Sweet and Sour Pork Chops Process shot 1 of 5
  • Season the pork chops with salt.
  • Heat a 28cm or 11" frying pan (not nonstick if possible) over a high heat, and add the cooking oil, then sear the pork chops on both sides, paying attention to brown the fat. Remove and set aside.
    Sweet and Sour Pork Chops Process shot 2 of 5
  • Throw the vegetables into the pan and cook for 4-5 minutes, stirring regularly.
    Sweet and Sour Pork Chops Process shot 3 of 5
  • Place the pork chops on top of the vegetables.
    Sweet and Sour Pork Chops Process shot 4 of 5
  • Place a pineapple ring on top of each pork chop, then pour over the sauce and transfer to the oven and cook for 10-12 minutes at 200°C or 390°F.
    Or until the thickest part of the pork reaches 60°C or 140°F. Allow the pork to rest for 3-4 minutes before serving.
    Sweet and Sour Pork Chops Process shot 5 of 5

Video

Nutrition

Serving: 1 | Calories: 578kcal | Carbohydrates: 46g | Protein: 45g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 2034mg | Potassium: 1413mg | Fiber: 7g | Sugar: 30g | Vitamin A: 16086IU | Vitamin C: 160mg | Calcium: 110mg | Iron: 3mg
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