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Sweet & Sour Pork Chops

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Submitted by QUEENSUN

Sweet and sour pork chops braised in chili sauce, apple cider vinegar, and brown sugar until fork-tender. Thick-cut chops seared with ginger and simmered in a tangy, glossy sauce.

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

75 min

Thick pork chops dredged in ginger-spiked flour, seared golden, then braised for 45 minutes in a sweet and sour sauce that reduces into a glossy, sticky glaze. This is the kind of old-school weeknight cooking that puts dinner on the table with minimal fuss and maximum flavor.

The ginger in the flour dredge is a smart move. It perfumes the crust before the chop even hits the pan, and that seared, ginger-scented coating thickens the braising liquid as it simmers. Brown the chops hard on both sides over high heat. You want color, not grey meat.

The sauce builds from chili sauce, apple cider vinegar, brown sugar, and beef broth. It’s a classic sweet-sour balance: the vinegar brings the pucker, the brown sugar brings the sweetness, and the chili sauce ties them together with a bit of tomato body and spice.

Forty-five minutes of simmering transforms inch-thick chops from tough to fork-tender. Check the pot periodically and add more broth if the sauce gets too thick or starts to stick. You want enough liquid to keep the chops half-submerged.

Kitchen Tips

  • Use bone-in chops. The bone insulates the meat and keeps it from drying out during the long braise.
  • Pour off excess fat after browning but before adding the sauce. Too much fat makes the sauce greasy instead of glossy.
  • Serve over steamed rice or egg noodles to soak up the sauce.
  • The sauce thickens as it cools. If reheating leftovers, add a splash of broth to loosen it.

Variations

  • Pineapple sweet and sour: Add ½ cup pineapple chunks and 2 tablespoons pineapple juice to the sauce for a tropical version.
  • Spicy kick: Use a hot chili sauce or add red pepper flakes for more heat.
  • Bone-in chicken thighs: Swap pork chops for chicken thighs, reducing the simmer time to 30 minutes.

Ingredients

¼ 59
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML GINGER
ground
6 6
EACH EACH PORK CHOP
1 inch thick, trimmed *
1 15
TABLESPOON ML BUTTER
1 15
TABLESPOON ML VEGETABLE OIL
1 1
SMALL SMALL ONION
finely chopped
1 1
EACH EACH GARLIC
clove, finely minced
½ 118
CUP ML BEEF STOCK
hot
¼ 59
CUP ML CHILI SAUCE
3 45
TABLESPOONS ML APPLE CIDER VINEGAR
1 ½ 23
TABLESPOONS ML BROWN SUGAR, LIGHT

Directions

Combine salt, pepper, flour, and ginger.

Dip chops in flour mixture, shake off excess.

In deep skillet, heat butter and oil together and brown chops on both sides, over high heat.

Add onions and garlic and cook over medium heat until soft.

Pour off excess fat in skillet, add beef broth, chili sauce, vinegar, and brown sugar.

Stir to combine, bring to a boil, and simmer 45 minutes until chops are tender.

It may be necessary to add beef broth.

Check periodically to see if more broth needs to be added.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 132 41% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 606mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 8%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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