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Sweet 'n' Sour Chops

 Sweet 'n' Sour Chops
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.
6 ServingsPrep: 15 min. + marinating Grill: 20 min.


  • 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)


  • 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

2 of 2

Sweet 'n' Sour Chops (continued)

Directions (continued)

  • chops. Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.