No-Fuss Pork Chops
Total TimePrep/Total Time: 30 min.
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
- 4 boneless pork loin chops (5 ounces each)
- 2 medium onions, chopped
- Hot cooked noodles and sliced green onions, optional
- Mix first 4 ingredients. In a large skillet, heat 1 tablespoon oil over medium heat; brown pork chops on both sides. Remove from pan.
- In same pan, saute onions in remaining oil over medium heat until tender. Add juice mixture; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add pork chops; cook, covered, until a thermometer inserted in pork reads 145°, 2-3 minutes. Let stand, covered, 5 minutes before serving. If desired, serve over noodles and top with green onions.
Nutrition Facts1 pork chop: 315 calories, 15g fat (4g saturated fat), 68mg cholesterol, 340mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 28g protein.
Jan 21, 2020
Outstanding, we doubled the sauce and served it over brown rice. Also served with cottage cheese/pineapple slices.
Sep 5, 2019
I also doubled the sauce and served with potatoes and sliced carrots. My family really enjoyed it. It is very definitely a keeper
Jun 13, 2019
Excellent recipe! I only had two, thin bone-in pork chops, but doubled the sauce. They came out a tad dry, so since they were thin, I may have overcooked them? I followed Gale's suggestions which worked well. I used a 6-oz can of pineapple juice, along with a small container of drained pineapple tidbits. Added the juice with the sauce and the tidbits towards the end. I made a cornstarch slurry to thicken it up a bit. Besides a little regular onion, I added a good handful of a frozen pepper and onion mix. I had this some brown rice. I will try this another time with chicken, meatballs or shrimp. Thanks for this great recipe!
Feb 12, 2019
This is a quick and easy sweet and sour recipe. I have used the sauce with pork, chicken and meatballs. I did use the entire can of pineapple juice (6 oz.) rather than throw out what is left plus I added a fruit cup of pineapple in its own juice to make enough for 2 servings as I live alone and like plenty of sauce. I thickened the sauce with a little cornstarch slurry and for those who want to add some green pepper, go ahead. Definitely a repeat recipe for me as I love sweet and sour! This is a recipe that can easily be increased to make larger quantities.
Dec 22, 2018
I made this last night, as written except I doubled the sauce due to reviews, I was so glad I did! This recipe is a keeper!!! My son and his girlfriend devoured it, going back for more, "that sauce is bomb mom!" The only recommendation I have, double the sauce-you'll need it!
Mar 22, 2018
We both enjoyed this very much. I used only one onion and two large pork chops, which I brined prior to cooking, but made the full amount of sauce. Because I used a red onion the sauce was very dark, as though it contained blackberries. I added about 2 teaspoons of “quick” tapioca and it thickened the sauce nicely. We’ll be having this again, for sure.
Mar 19, 2018
As other reviewers said, this recipe is DELICIOUS! I made only 2 chops and used 1 onion, but I didn't cut the sauce in half and it was perfect. If I make 4 chops, I will double the sauce and serve over brown rice. I used the juice from canned pineapple chunks, then I made Caramelized Pineapple (melt 2 Tbsp butter in skillet, add pineapple and sprinkle pineapple with 1/4 cup brown sugar. Cook until caramelized, basting pineapple with butter/sugar mixture.) Delicious!
Jul 17, 2017
OMG! The best tasting Pork Chops I have eaten. This is my go to recipes the next time.
Sep 22, 2014
Very yummy. I doubled the recipe for the sauce and thickened it with cornstarch and served it as a gravy. The pork chops were tender and had a nice flavor.
Jan 15, 2014
This is wonderful.I make a little more sauce because we like it,I serve it over noodles.