Sweet-and-Sour Pork Chops Recipe

4 6 9
Sweet-and-Sour Pork Chops Recipe
Sweet-and-Sour Pork Chops Recipe photo by Taste of Home
Publisher Photo

Sweet-and-Sour Pork Chops Recipe

Read Reviews
4 6 9
Publisher Photo
My family is one of several pork producers in this area, so I'm always looking for pork recipes. This one's easy to make because you don't have to brown the meat before baking. That's one of the reasons I like it so much.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 6 pork loin chops (about 3/4 inch thick)
  • 1/2 cup pineapple juice
  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 4 teaspoons cornstarch
  • 2 tablespoons water

Directions

Place pork chops in a 13-in. x 9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops. Yield: 6 servings.
Originally published as Sweet-and-Sour Pork Chops in Country February/March 1993, p47

Nutritional Facts

1 each: 268 calories, 9g fat (3g saturated fat), 86mg cholesterol, 430mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 31g protein.

  • 6 pork loin chops (about 3/4 inch thick)
  • 1/2 cup pineapple juice
  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 4 teaspoons cornstarch
  • 2 tablespoons water
  1. Place pork chops in a 13-in. x 9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops. Yield: 6 servings.
Originally published as Sweet-and-Sour Pork Chops in Country February/March 1993, p47

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Reviews forSweet-and-Sour Pork Chops

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rickandkathy User ID: 1606612 34812
Reviewed Mar. 3, 2014

"My family enjoyed this recipe. I used smoked pork chops instead of a center cut chop. The sauce kept the chops moist and delicious! When using smoked pork chops cut the cooking time to approximately 45 minutes. I will be using this recipe again!"

MY REVIEW
flyingfells User ID: 989046 13431
Reviewed Feb. 4, 2014

"easy preparation but just an average meal. Nothing to get too excited about."

MY REVIEW
griglion User ID: 1749407 14622
Reviewed Feb. 1, 2014

"My husband didn't like it so much ... I agree with the previous reviewer that it was a little bland. Maybe pineapple chunks would have made it more interesting?"

MY REVIEW
toblerone User ID: 4948904 49478
Reviewed Jun. 8, 2011

"I might make this again but it was a little bland."

MY REVIEW
Dani4044 User ID: 2719680 14621
Reviewed Jan. 6, 2010

"My boys loved it, even said it was excellent!!"

MY REVIEW
msdosty1941 User ID: 2683910 49231
Reviewed Jul. 24, 2008

"This sounds delicious!I AM adding it to 'my recipes'STAT!"

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