Go Back
Sweet and Sour Pork Chops with Vegetables Recipe

Sweet and Sour Pork Chops with Vegetables

Browned boneless pork chops simmer with bell pepper, onion, pineapple, and a sweet-tangy sauce for an easy skillet dinner. Serve with rice for a complete meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork and Vegetables
  • 4 chops Boneless pork loin chops, about 6 ounces each and 3/4-inch thick
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Vegetable or canola oil
  • 1 medium Medium green bell pepper, cut into strips
  • 1 small Small yellow onion, sliced
  • 2 cloves Garlic cloves, minced
  • 1 8-ounce can Pineapple chunks, drained, with juice reserved
Sweet and Sour Sauce
  • 1/2 cup Pineapple juice, adding water if needed to reach the amount
  • 1/3 cup Ketchup
  • 1/4 cup Packed light brown sugar
  • 1/4 cup Cider vinegar
  • 2 tablespoons Soy sauce
Thickener
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water

Method
 

Step-by-Step
  1. Pat the pork chops dry and season both sides with the salt and black pepper.
  2. Heat the oil in a large skillet over medium-high heat. Brown the pork chops for about 2–3 minutes per side, then transfer them to a plate; they do not need to be fully cooked yet.
  3. Add the bell pepper and onion to the skillet and cook for 3–4 minutes. Add the minced garlic and cook for about 30 seconds.
  4. Whisk together the reserved pineapple juice, ketchup, brown sugar, cider vinegar, and soy sauce. Pour the sauce into the skillet.
  5. Return the pork chops to the skillet and add the pineapple chunks. Cover, reduce the heat to medium-low, and simmer for about 12–15 minutes, turning the chops once, until the pork reaches 145°F internally.
  6. Stir together the cornstarch and cold water. Remove the pork temporarily if necessary, whisk the slurry into the sauce, and simmer for 1–2 minutes until glossy and thickened.
  7. Spoon the vegetables, pineapple, and sauce over the pork chops. Serve immediately with rice.

Notes

Reserve the pineapple juice and add water only if needed to reach 1/2 cup. Brown the chops before simmering, and use an instant-read thermometer to avoid overcooking lean boneless pork. Bone-in chops may be substituted but generally require several additional minutes of cooking.