Sweet and Sour Pork Chops

A taste of the tropics, this pineapple based sweet and sour sauce on pork chops is an old family favorite. Great on pork loins, poultry and seafood, it can be made sweeter or more sour. Add some chili’s to give it a new, modern twist. Always a hit, especially with kids, this will be the start of your next family dinner!

We paired this with a Sauvignon Blanc that we picked up at the wineries of the Long Island North Fork Wine Trail.

Sweet & Sour Pork Chops Recipe

2 bone in center cut pork chops
2 tablespoons olive oil
1 large onion, diced
2 red bell peppers diced
1 – 20 ounce can crushed pineapple in juice (not syrup)
1/3 cup apple cider vinegar
2 tablespoons soy sauce
Salt & pepper
1 teaspoon of corn starch dissolved in 1 teaspoon of water

Preheat oven to 325 degrees.

Heat a heavy skillet over medium high heat. Season pork chops with salt and pepper on both sides.

When the pan is hot, add the oil and swirl to coat the bottom of the pan. Add the chops to sear, 2 to 3 minutes on the first side. When ready, turn the chops and sear on the other side, for another minute. Place pan in the oven to keep warm and finish cooking. Depending on how thick the chops are, it could only be a few minutes or up to 10 minutes. Don’t overcook the pork!

When the chops are ready (140 degrees!) remove the pan from the oven. Place the chops on a platter and cover loosely with foil.

Place the skillet back on the stove on medium-high heat. Add the onions first, and allow them to start cooking. Then add the peppers, pineapple, vinegar and soy sauce. Cook for 7 to 10 minutes, or until the onions and peppers are soft. Taste for seasoning, add corn starch slurry and stir to combine. Cook for another 2 to 3 minutes to allow the sauce to thicken.

Serve chops over a bed a rice, spoon the sauce over the top.

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