Sweet-and-Sour Chops Recipe

5 3 8
Sweet-and-Sour Chops Recipe
Sweet-and-Sour Chops Recipe photo by Taste of Home
Publisher Photo

Sweet-and-Sour Chops Recipe

Read Reviews
5 3 8
Publisher Photo
Pineapple chunks and pepper rings accent this rendition from Shirley Heston, field editor from Pickerington, Ohio.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Sweet-and-Sour Chops in Taste of Home April/May 2005, p9

Nutritional Facts

7 ounce-weight: 493 calories, 11g fat (2g saturated fat), 24mg cholesterol, 784mg sodium, 91g carbohydrate (69g sugars, 2g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Sweet-and-Sour Chops in Taste of Home April/May 2005, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet-and-Sour Chops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
KellyFreiermuth1 User ID: 6117361 134269
Reviewed Apr. 29, 2013

"One of my favorite meals!"

MY REVIEW
katlaydee3 User ID: 3741999 104164
Reviewed May. 1, 2012

"This is really good served with white rice and egg rolls."

MY REVIEW
juliearcher User ID: 1269623 141593
Reviewed Jul. 17, 2010

"Amazing and easy to make"

Loading Image