Easy dinners are my jam! I love these Sweet and Sour Pork Chops because they’re a super fast alternative to take out, they require NO chopping, you need only a few pantry staples to make the sauce, and it meal preps well. What else could I want?
How to Avoid Dry Pork Chops
If you’ve avoided making pork chops in the past because they turn out dry and tough, you’ve got to give this method a try. Giving them a quick sear in a hot skillet then finishing them off later in the sauce allows the the outside to brown and heats them through before the pork chops have a chance to dry out.
If you’re new to cooking meat or pork in particular, I always suggest investing in an instant read thermometer so you know as soon as your meat has reached a safe temperature. Cooking meat beyond that point is how you usually end up with a dry, tough hockey puck. For pork chops, the safe internal temperature is 145ºF. I use this Digital Instant Read Thermometer, which retails for under $15, but is absolutely priceless in the kitchen.
Can I Reduce The Sugar in the Sweet and Sour Pork Chops?
Sweet and sour sauce is a sugar based sauce, by nature. You might be able to get away with reducing it by a tablespoon or two, depending on your taste buds (the sauce will be a lot more tangy that way), but this just isn’t a recipe to make if you’re living a low-sugar lifestyle. Unfortunately I don’t cook with sugar substitutes, so I’m not sure how they would perform here.
This is a SUPER simple sauce, but if you want to spruce it up a bit you can add a little grated fresh ginger, a pinch of red pepper flakes, or even a dab of sriracha or chili garlic sauce. Another option is to use my Homemade Teriyaki Sauce in place of the sweet and sour sauce.
What Kind of Pork Chops Should I Use?
This recipe is designed for use with boneless center cut pork chops, approximately 1-inch thick. If you use thinner pork chops they will cook faster. If you use thicker pork chops or bone-in pork chops, they will take much longer to cook through. Again, an instant read meat thermometer is invaluable!
Sweet and Sour Pork Chops with Vegetables
- 1/2 cup brown sugar ($0.32)
- 1/2 cup rice vinegar ($0.96)
- 1/4 cup ketchup ($0.20)
- 1/4 cup water ($0.00)
- 2 tsp soy sauce ($0.08)
- 2 tsp cornstarch ($0.02)
- 4 boneless, center cut pork chops, 1-inch thick (about 1.5 lbs. total) ($5.50)
- 1 pinch salt and pepper ($0.05)
- 2 Tbsp cooking oil ($0.08)
- 12 oz. frozen stir fry vegetables ($1.65)
- Add the brown sugar, rice vinegar, ketchup, water, soy sauce, and cornstarch to a bowl and whisk until the sugar and cornstarch are dissolved. Set the sauce aside.
- Season the pork chops with a pinch of salt and pepper on each side.
- Preheat a large skillet over medium, or just slightly above medium. Once the skillet is nice and hot, add the cooking oil and swirl to coat the surface. Add the pork chops and cook for about 5 minutes on each side, or until they are nicely browned. Remove the pork chops to a clean plate and cover with a second plate (turned upside down) to keep them warm.
- Add the frozen vegetables to the skillet and continue to cook and stir over medium for about two minutes, or just long enough to take some of the ice off (they may still be icy in the center). Give the sauce a brief stir in case any of the cornstarch has settled, then add it to the skillet with the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and go from a cloudy brown to a shiny glaze.
- Add the cooked pork chops back to the skillet with the vegetables and sauce. Let the pork chops simmer in the sauce for 2-3 minutes more, or until the internal temperature reaches 145ºF. Serve hot, over rice or noodles.
See how we calculate recipe costs here.
Scroll down for the step by step photos!
How to make Sweet and Sour Pork Chops – Step by Step Photos
Make the sweet and sour sauce first, so it’s ready to add to the skillet when you need it. Combine 1/2 cup brown sugar, 1/2 cup rice vinegar, 1/4 cup ketchup, 1/4 cup water, 2 tsp soy sauce, and 2 tsp cornstarch in a bowl. If you want to jazz this up a bit you can always add some grated fresh ginger or even some crushed red pepper.
Whisk the sweet and sour sauce ingredients together until the sugar and cornstarch are dissolved. The uncooked sauce will have a cloudy brown appearance.
Season four boneless center cut pork chops (about 1-inch thick, 1.5 pounds total for all four) with a pinch of salt and pepper on each side.
Heat a large skillet over medium, or just slightly above medium. Once hot, add 2 Tbsp cooking oil (your preferred type) and swirl to coat the skillet. Add the pork chops and cook on each side for about 5 minutes, or until they are browned. The pork will return to the skillet later, so they don’t need to be all the way up to 145ºF at this point. Remove the pork chops to a clean plate and cover with a second plate to keep them warm.
Add a 12oz. bag of frozen stir fry vegetables to the skillet and continue to cook over medium for about 2 minutes, or just until they begin to thaw. Give the sweet and sour sauce a brief stir, then add it to the skillet with the vegetables.
Continue to cook the vegetables and sauce, stirring often, until the sauce begins to simmer. Once it reaches a simmer, the cornstarch will thicken the sauce and it will go from cloudy to a shiny glaze.
Add the pork chops back to the skillet with the sauce and vegetables, and let them simmer in the sauce for a few minutes more, or until they reach an internal temperature of 145ºF. Serve hot over rice or noodles!
YUMMY! I cut a pork loin into 6 little pork chops and since we’re quite thin on veggies, I just chopped a zucchini and onion to use. Served it over rice. Husband and I both like that the sauce is more tart than sweet and I want to try this recipe again with some chicken, too!