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Sweet and Tangy Asian Pork Chops

 Sweet and Tangy Asian Pork Chops
I have always enjoyed Asian food, and when I had pork chops, I put this recipe together. The sauce is sweet and tangy and the meat is moist and tender.—Betty Kercheval, Bellevue, Washington
4 ServingsPrep: 20 min. Cook: 3 hours


  • 4 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 4 green onions, chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup white wine or chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon crystallized ginger, finely chopped
  • 1-1/2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional


  • Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow
  • cooker. Add the onion, green pepper and green onions. In a small
  • bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil
  • and garlic; pour over chops. Cover and cook on low for 3-4 hours or
  • until meat is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking

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Sweet and Tangy Asian Pork Chops (continued)

Directions (continued)

  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine cornstarch and water until smooth. Gradually stir into the
  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with pork and rice if desired. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 1/2 cup sauce (calculated without rice) equals 334 calories, 10 g fat (3 g saturated fat), 69 mg cholesterol, 1,181 mg sodium, 27 g carbohydrate, 2 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.