Sweet 'n' Sour Chops Recipe

5 1 1
Sweet 'n' Sour Chops Recipe
Sweet 'n' Sour Chops Recipe photo by Taste of Home
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Sweet 'n' Sour Chops Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 20 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Sweet 'n' Sour Chops in Country Extra September 1995, p49

  • 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)
  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet 'n' Sour Chops in Country Extra September 1995, p49

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sls777 User ID: 6137319 201604
Reviewed Feb. 24, 2014

"These are simple and delicious !"

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