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Sweet 'N' Sour Pork Chops

 Sweet 'N' Sour Pork Chops
"Featuring a twist of citrus, these tender chops have earned a spot on my family's list of favorite dinners," writes Margaret Pache of Mesa, Arizona. "To save time, I bake a double batch and freeze some. The chops reheat so nicely, your family will never guess they're eating leftovers."
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless pork loin chops (1-1/2 pounds)
  • 2 teaspoons canola oil
  • 1/2 cup packed brown sugar
  • 1/3 cup balsamic vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon molasses
  • 1 teaspoon grated orange peel
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 large navel oranges, peeled and sectioned
  • 4 cups hot cooked rice


  • In a large nonstick skillet, brown pork chops on both sides in oil.
  • Remove and keep warm. In the same pan, combine the brown sugar,
  • vinegar, soy sauce, molasses and orange peel until blended. Return
  • meat to pan; cover and simmer for 15 minutes or until tender. Remove
  • chops and keep warm.
  • Combine cornstarch and water until smooth; stir into pan juices.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add
  • orange segments; cook for 1 minute. Serve over pork and rice. Yield:
  • 6 servings.
Nutritional Facts: One serving (1 pork chop with 2 tablespoons sauce and 3/4 cup rice) equals 381 calories,

2 of 2

Sweet 'N' Sour Pork Chops (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 71 mg cholesterol, 173 mg sodium, 52 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit, 1-1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.