Sweet 'n' Tangy Pork Chops Recipe

4.5 4 5
Sweet 'n' Tangy Pork Chops Recipe
Sweet 'n' Tangy Pork Chops Recipe photo by Taste of Home
Publisher Photo

Sweet 'n' Tangy Pork Chops Recipe

Read Reviews
4.5 4 5
Publisher Photo
Even our 2-year old will eat this dish. The tender chops covered in a flavorful sauce are quick to fix. I like to serve them on a bed of no-yolk noodles. -Michelle Bishop of Peru, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup sherry or chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless pork loin chops (4 ounces each)
  • 1 teaspoon olive or canola oil
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/4 cup diced green pepper
  • 1/4 cup diced sweet red pepper

Directions

In a bowl, combine the sherry or broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown pork chops in oil. POur sauce over pork chops. Reduce heat; cover and simmer for 10-12 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garish with diced peppers. Yield: 4 servings.
Originally published as Sweet n Tangy Pork Chops in Light & Tasty December/January 2004, p27

Nutritional Facts

1 each: 229 calories, 9g fat (3g saturated fat), 63mg cholesterol, 342mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 1/4 cup sherry or chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless pork loin chops (4 ounces each)
  • 1 teaspoon olive or canola oil
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/4 cup diced green pepper
  • 1/4 cup diced sweet red pepper
  1. In a bowl, combine the sherry or broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown pork chops in oil. POur sauce over pork chops. Reduce heat; cover and simmer for 10-12 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garish with diced peppers. Yield: 4 servings.
Originally published as Sweet n Tangy Pork Chops in Light & Tasty December/January 2004, p27

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Reviews forSweet 'n' Tangy Pork Chops

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lookin4dinner User ID: 6631489 252382
Reviewed Aug. 9, 2016

"Very good! I usually leave out the diced peppers and it's still super yummy!"

MY REVIEW
zachsmom1102 User ID: 5520156 90384
Reviewed Jun. 2, 2014

"I have to triple this recipe for my family of 5 because they keep coming back for more!"

MY REVIEW
DaniCalifornia User ID: 2091154 90697
Reviewed Dec. 5, 2011

"I enjoyed this; I thought the sauce had a good flavor. I cooked the diced peppers with the sauce so they would be soft."

MY REVIEW
shondad1 User ID: 4709588 104239
Reviewed Apr. 2, 2011

"Tasty, but, mine turned out a bit dry and I only simmered mine for about 6 minutes. My daughter thought it tasted like teriyaki. The sauce was too thick (my mistake, I used a tablespoon of cornstarch instead of what the recipe called for).

I will certainly try this again, but I will cut down the cook time and use the listed amount of cornstarch and water."

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