If you're in the mood for something a little different but still firmly in "easy dinner" territory, these Sweet and Sour Pork Chops deliver. Juicy pork chops, a glossy, sweet and savory sauce, and pops of pineapple bring a combo of flavors that keep things interesting. It feels nostalgic and a bit retro, in the best way.
This recipe comes together in one pan and leans on pantry staples, which makes it especially handy on busy nights. Serve it with this Coconut Jasmine Rice for the perfect finish. If you're looking for more quick pork dinners, you might also like these BBQ Grilled Pork Chops or these Creamy Mushroom Pork Medallions.
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Why You Will Love This Recipe
Weeknight Friendly: Everything cooks in one pan and comes together in about 30 minutes, just like this Easy Chicken Sesame Stir Fry
Big Flavour, Simple Ingredients: The sauce balances sweet, tangy, and savoury using ingredients you likely already have on hand.
Flexible & Forgiving: Works with different cuts of pork, and you can easily swap in whatever vegetables you have.
Great for Leftovers: The sauce keeps everything juicy, making leftovers just as good the next day.
🥘Ingredients and Substitutions
Boneless pork chops - I used boneless center cut chops but you can also use bone-in chops or tenderloin cut into medallions. Boneless chicken thighs or breasts cut in half can also work with this recipe.
Pineapple tidbits: I like the small bite-size pieces of tidbits but feel free to use chunks or slices and cut them however you like. For a nicer presentation you can place a pineapple slice on each pork chop. Save the juice. It goes into the sauce.
Red pepper: Feel free to substitute with any bell pepper, snow peas, broccoli or beans.
Yellow onion: Any type of onion can be used here. You will need approximately 1 cup of sliced onion.
Cider vinegar can be substituted with rice vinegar or white wine vinegar.
Brown sugar: Adjust sweetness by adding more or less brown sugar. You can substitute with white sugar or honey.
Ground ginger: Fresh ginger can be used if you have it. Grate about 1 tablespoon into the sauce mixture.
Garlic: To save on time you can use garlic powder. Whisk 1 teaspoon into the sauce.
Soy sauce: Substitute tamari for a gluten free option or reduced sodium if preferred.
Green onions (garnish): Sliced green onions add a hit of freshness to the finished recipe. It is optional but highly recommended. Another garnish that would work with these flavours is fresh cilantro.
For a complete list of ingredients see the recipe card below.
Variations
- Make it spicier: Add extra red pepper flakes or a spoonful of chili garlic sauce.
- Add more vegetables: Broccoli, snap peas, or carrots work well here.
- Use chicken instead: Boneless chicken thighs or breasts can be swapped in with similar cooking time. Or try this Thai-Style Chicken Stir Fry instead.
- Grill the pork: Grill chops separately and toss in the sauce at the end for a smoky version.
🔪How to Make Sweet and Sour Pork Chops
Step 1 - Sear pork chops on both sides to brown. Set aside.
Step 2 - Cook onions and peppers until softened.
Step 3 - Whisk together cornstarch, pineapple juice, soy sauce, ketchup, garlic, brown sugar, vinegar, sesame oil, curry powder, ginger, pepper flakes and salt and pepper and add to pan. Cook and stir until thickened.
Step 4 - Nestle the pork chops into the sauce and simmer until warmed through and the internal temperature reads 145°F using a meat thermometer.
For detailed instructions see the recipe card below.
Expert Tips
Don't overcook the pork: Cook just until 145°F. Overcooking will dry them out quickly.
Sear on high heat: You want colour fast without overcooking the inside.
Whisk sauce before adding: Cornstarch settles quickly, so give it a quick whisk right before pouring into the pan.
Let sauce simmer briefly: This ensures it thickens properly and cooks out any raw starch taste. If it becomes too thick for your liking add a splash of water and if it's too thin add a teaspoon more cornstarch. Be sure to mix it with a small amount of cold water first to avoid lumps.
Recipe FAQs
Yes. Cook fully, cool, and refrigerate. Reheat gently on the stove with a splash of water to loosen the sauce.
You can, but the texture of the peppers may soften more after thawing.
Rice is the classic choice, but noodles or even mashed potatoes work well. If you are going low carb serve it with a side salad or cauliflower rice.
Yes, just increase cooking time slightly to ensure they cook through.
Yes you can use boneless thighs or breasts. Let brown in pan for longer and increase final cooking time to ensure the internal temperature reaches 165°F. You can also cube the chicken for faster cooking times.
Serving Suggestions
Serve these sweet and sour pork chops with steamed rice, Coconut Jasmine Rice, Potato & Turnip Mash, Cauliflower & Celery Root Puree, or this Summer Succotash.
More Easy One-Skillet Dinners
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Want to say thank you?📖 Recipe
Sweet and Sour Pineapple Pork Chops
Ingredients
- 1 can pineapple tidbits in juice, (398 ml/13.5 oz), drained and juice reserved
- 1 tablespoon cornstarch
- ¼ cup soy sauce
- ¼ cup ketchup
- 2 cloves garlic minced
- 2 tablespoon packed brown sugar
- 2 tablespoon cider vinegar
- 1 tablespoon sesame oil
- 2 teaspoon curry powder
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon salt, plus more for seasoning chops
- ½ teaspoon black pepper, plus more for seasoning chops
- 6 boneless, center cut pork chops, about ¾ -inch thick (900 g/2 lbs)
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 2 green onions, thinly sliced for garnish
Instructions
- Place cornstarch in a medium bowl and whisk in pineapple juice, soy sauce, ketchup, garlic, brown sugar, vinegar, sesame oil, curry powder, ginger, pepper flakes (if using), salt and pepper. Set aside. 1 can pineapple tidbits in juice, 1 tablespoon cornstarch, ¼ cup soy sauce, ¼ cup ketchup, 2 cloves garlic, 2 tablespoon packed brown sugar, 2 tablespoon cider vinegar, 1 tablespoon sesame oil, 2 teaspoon curry powder, 1 teaspoon ground ginger, ½ teaspoon red pepper flakes, ½ teaspoon salt, ½ teaspoon black pepper,
- Season chops on both sides with salt and pepper. In a large skillet, heat oil over high heat. Sear chops on both sides until browned, about 1 minute per side. Transfer chops to a plate.
- Reduce heat to medium and add onion and bell pepper to the pan. Cook, stirring, for 3 minutes or until onions are translucent and peppers are softened.
- Add sauce to the pan and bring to a simmer. Continue simmering for one minute or until thickened slightly.
- Nestle chops into the sauce and continue to cook for 3 to 5 minutes or until the chops reach an internal temperature of 145°F.
- Serve over rice, noodles, or with your favourite side dish. Sprinkle with sliced green onions if desired.
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Notes
- Nutritional Facts are an estimate only using an online calculator and are based on one of 4 servings.
- Storage - Keep leftovers covered and in the fridge for up to 3 days or freeze for 3 months. Let thaw in the fridge overnight before reheating in the microwave or over medium-low heat in a skillet.
- Make it spicier: Add extra red pepper flakes or a spoonful of chili garlic sauce.
- Add more vegetables: Broccoli, snap peas, or carrots work well here.
- Use chicken instead: Boneless chicken thighs or breasts can be swapped in with similar cooking time. Or try this Thai-Style Chicken Stir Fry instead.
- Grill the pork: Grill chops separately and toss in the sauce at the end for a smoky version.
Karen says
Thank you Andrea for yet another great recipe. I did make this dish in the slow cooker. I initially seared both sides as you mentioned then added to slow cooker. Added a few other vegetables along with what you mentioned and cooked on high. It was so good.
You never fail to please
Andrea says
I’m so happy you enjoyed it and that it worked so well in the slow cooker!
Linda Ogle says
Sweet and Sour Pineapple Pork chops…another fabulous recipe!!! So easy to make and delicious 😋
Andrea says
Thanks Linda! So happy you enjoyed them
Andrea says
These will surely be your new go-to weeknight dinner!