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Sweet-and-Sour Chops

 Sweet-and-Sour Chops
Pineapple chunks and pepper rings accent this rendition from Shirley Heston, field editor from Pickerington, Ohio.
4 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 bone-in pork loin chop (7 ounces each)
  • 2 tablespoons vegetable oil
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 small green pepper, cut into rings
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 cup cider vinegar
  • 1/3 cup ketchup
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  • In a large resealable plastic bag, combine the flour and salt. Add
  • pork chops, one at a time, and shake to coat. In a large skillet,
  • brown chops in oil on both sides. Transfer to a greased 13-in. x
  • 9-in. baking dish. Top with pineapple and green pepper; set aside.
  • In a small saucepan, combine the sugar, cornstarch, broth, vinegar,
  • ketchup and water until smooth. Bring to a boil over medium heat;
  • cook and stir for 2 minutes or until thickened. Pour over chops.
  • Bake, uncovered, at 325° for 40-45 minutes or until a meat
  • thermometer reads 160°. Serve over rice. Yield: 4 servings.

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Sweet-and-Sour Chops (continued)

Nutritional Facts: 1 serving (7 ounces) equals 493 calories, 11 g fat (2 g saturated fat), 24 mg cholesterol, 784 mg sodium, 91 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.