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Sweet 'n' Sour Chops Recipe

Photo by: Taste of Home

Since there's a lot of pork produced in the Midwest, I think this recipe represents our area well. My family likes to grill pork chops, and this is the recipe that they request most often. We love the sweet/sour tang of the marinade.

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6 Servings
Prep: 15 min. + marinating Grill: 20 min.

Ingredients

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 tablespoons butter, melted
1/8 teaspoon salt
1-1/2 cups pineapple juice
1/2 cup cider vinegar
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon Liquid Smoke, optional
1 cup lemon-lime soda
6 pork loin chops (1 inch thick and 8 ounces each)

Directions

In a small saucepan over medium heat, combine the sugar, cornstarch, butter and salt. In a small bowl, combine the pineapple juice, vinegar, soy sauce, Worcestershire and Liquid Smoke if desired. Gradually add to sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour soda into a large resealable plastic bag. Add 1/2 cup of the sauce; add the chops. Seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining sauce.
Discard marinade. Grill chops, covered, over hot heat for 10-15 minutes per side or until juices run clear or the internal temperature reaches 160°. Heat reserved sauce and serve over chops. Yield: 6 servings.

Sweet 'n' Sour Chops published in Country Extra September 1995, p49

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