Why You’ll Love this Sweet and Sour Pork Chops Recipe
Why will you love this Sweet and Sour Pork Chops recipe? It’s a delightful balance of flavors that’ll make your taste buds dance!
The tender pork, combined with vibrant veggies, creates a colorful dish that’s visually stunning. Plus, the sweet and tangy sauce brings everything together perfectly.
You’ll enjoy how easy it’s to whip up, making it a fantastic option for weeknight dinners or special occasions. And let’s not forget the satisfying aroma that fills your kitchen while it cooks!
Trust me, you’ll find yourself craving this dish again and again. It’s a true crowd-pleaser!
Ingredients of Sweet and Sour Pork Chops
When it comes to whipping up a delightful dinner, the ingredients can really make or break the experience. For this Sweet and Sour Pork Chops recipe, we’ve got a fabulous lineup of flavors that come together to create a dish that’s both savory and sweet. You might find yourself wondering where to start, but don’t worry. This list will guide you through what you need to gather before you get cooking.
Here’s what you’ll need:
- 1 lb boneless pork chop, trimmed of fat and cut into one-inch cubes
- 1 tablespoon dry sherry
- 1/4 teaspoon pepper
- 2 tablespoons low sodium soy sauce
- 1 1/2 teaspoons sugar
- 2 tablespoons pineapple juice
- 1 tablespoon ketchup
- 1/2 teaspoon white vinegar
- 3 tablespoons canola oil
- 1 red onion, peeled, trimmed, and cut into one-inch cubes
- 2 red bell peppers, stemmed, seeded, and cut into one-inch cubes
- 1 1/2 cups uncooked brown rice
- 3 cups chicken stock
Now, let’s chat about these ingredients a bit. The pork chops are the star of the show, so make sure to choose some nice, thick ones for that juicy bite.
The combination of soy sauce, sugar, and pineapple juice in the sauce? Pure magic. It’s like a flavor party in your mouth, and who doesn’t love a good party?
If you’re not a fan of bell peppers or red onions, feel free to swap them out for your favorite veggies. Maybe throw in some broccoli or snap peas if you’re feeling adventurous.
And if you’re short on time, pre-cooked brown rice can save the day. Cooking should be fun, not a chore, so customize this recipe to your taste, and don’t stress about sticking to the script. Happy cooking!
How to Make Sweet and Sour Pork Chops
So, you’ve gathered your ingredients for the Sweet and Sour Pork Chops, and now it’s time to plunge into the cooking process. First things first, let’s get that pork ready. Take 1 lb of boneless pork chops, trimmed of fat and cut into one-inch cubes, and toss them into a medium bowl. Add 1 tablespoon of dry sherry, 1/4 teaspoon of pepper, 2 tablespoons of low sodium soy sauce, and 1 1/2 teaspoons of sugar. Give it a gentle mix until all those delightful flavors hug the pork.
Now, pop that bowl into the fridge for a bit—let’s say about 30 minutes to an hour—so the pork can soak up all that goodness. It’s like a little spa day for your meat, and we all know how much better things are when they get a little pampering.
While the pork is chillin’, let’s whip up that sweet and sour sauce. In a small bowl, combine 2 tablespoons of pineapple juice, 1 tablespoon of ketchup, 1/2 teaspoon of white vinegar, and the remaining tablespoon of soy sauce along with that last teaspoon of sugar. Stir it all together until it’s well mixed and set it aside.
Now for the veggies—grab your 1 red onion and 2 red bell peppers. Chop them into one-inch cubes, just like the pork, and get ready to sauté. Heat 1 tablespoon of canola oil in a large, nonstick skillet over medium-high heat. Once it’s hot but not smoking, toss in the onions. Cook them for about 2 minutes until they’re browned but still have a little crunch.
Then, transfer them to a large dish and repeat the same step with the bell peppers. They also need about 3 minutes to get that lovely color.
Now, the grand finale. In that same skillet (because who wants to wash extra pans?), heat another tablespoon of canola oil and add the marinated pork cubes, arranging them in a single layer. Let them cook undisturbed for about 1 1/2 minutes until a golden brown crust forms. Flip them over, and do the same on the other side.
Once they’re beautifully browned, toss the onions and peppers back in, give everything a good stir, and then pour in your sweet and sour sauce. Cook and stir for another 2 minutes until the sauce thickens and clings to everything like a cozy blanket.
While that’s happening, you can get started on the brown rice. Bring 3 cups of chicken stock to a boil in a saucepan, add 1 1/2 cups of uncooked brown rice, cover it, and let it simmer for about 20-30 minutes. When it’s done, fluff it up with a fork and serve it alongside your mouthwatering pork chops.
Now, dig in and enjoy the deliciousness you just created. Cooking doesn’t get much better than this.
Sweet and Sour Pork Chops Substitutions & Variations
While cooking Sweet and Sour Pork Chops is a delightful experience, you might want to mix things up with some substitutions or variations.
For a healthier twist, I often swap the pork for chicken or tofu. You could also try using different veggies like snap peas or broccoli instead of bell peppers.
If you’re out of pineapple juice, orange juice works great too! For a spicy kick, a splash of sriracha or chili flakes can elevate the dish.
And if you prefer a thicker sauce, adding a cornstarch slurry can work wonders. Enjoy experimenting!
What to Serve with Sweet and Sour Pork Chops
What pairs best with Sweet and Sour Pork Chops? I love serving them over a bed of fluffy brown rice. The nutty flavor of the rice complements the tangy sauce perfectly.
You might also consider a side of steamed vegetables, like broccoli or snap peas, to add color and crunch. A simple cucumber salad can provide a revitalizing contrast to the richness of the pork chops.
And don’t forget some crusty bread; it’s perfect for soaking up that delicious sauce. Trust me, these sides will elevate your meal and create a delightful balance on your plate!
Additional Tips & Notes
To guarantee your Sweet and Sour Pork Chops turn out perfectly, I recommend paying attention to the marinating process. Letting the pork soak in the marinade for at least an hour enhances the flavor, but if you can, aim for overnight.
It’s also important to cook the pork in batches to avoid overcrowding the skillet—this helps achieve that desired golden-brown crust.
Don’t forget to adjust the sweetness or tanginess of the sauce based on your taste; adding a bit more sugar or vinegar can make a difference.
Finally, serve the dish hot for the best experience! Enjoy your cooking!