Do you love the flavors of sweet and sour? I'm happy to share with you our favorite sweet and sour pork chops recipe. These oven-baked pork chops are topped with a flavorful homemade balsamic maple glaze and served with sauteed pineapple and bell peppers!
These boneless juicy pork chops with fresh and flavorful pineapple chunks and bell pepper strips come together in just 30 minutes!
Why You'll Love These
Sweet and sour flavor combo! Sauteing fresh pineapple chunks brings out the sweetness by releasing the natural sugar. Absolutely delicious paired with the glaze!
The balsamic maple glaze also has a sweet and sour taste. It's made with pure maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper. Packed with flavor, it really gives these pork chops a flavor boost!
Pork and pineapple pair well together! I like to add fresh yellow and red bell pepper slices to the pineapple chunks for added crispy texture. Bell peppers also have a hint of sweetness.
Are you a fan of pork? Check out these Garlic Butter Pork Chops!
Ingredients You'll Need
Besides basic seasonings (see recipe card), here are some notes about the key ingredients for Sweet and Sour Pork Chops.
Pork Chops - boneless pork chops are preferred. Look for pork chops that are nice and pink in color.
Pineapple - one fresh pineapple has about 4 cups of pineapple chunks. So you'll need about half a pineapple or you could buy the pre-chopped pineapple.
Bell peppers - you'll need one yellow and one red bell pepper. These tend to be sweeter than green bell peppers but they can be pricy. Feel free to use green bell peppers instead.
Balsamic vinegar - dark in color and rich in flavor, balsamic vinegar greatly enhances sweet and sour dishes because of its own sweet and tangy flavor.
Maple syrup - adds another dimension of rich, sweet flavor to the glaze.
How to Make Them
A brief summary of the recipe steps follows. Use the recipe card when making these pork chops.
Step 1: Sear both sides of the pork chops then place in the oven to bake.
Step 2: While the pork chops are in the oven, make the balsamic maple glaze.
Step 3: Sauté the bell pepper strips until tender, then add the pineapple chunks and green onion.
Step 4: Remove the pork chops from the oven, pour the glaze over the pork chops, and serve with the pineapple and bell pepper strips!
Ingredient Substitutions
- You can use canned pineapple chunks in its own juice if fresh pineapple is not available. Drain the pineapple before sauteing in the pan.
- Instead of pork chops, you can use boneless, skinless chicken. I recommend chicken thighs because they don't dry out.
- You can use also bone-in pork chops if that's what you prefer. Depending on the thickness of the chops, you will need to adjust the cook time to make sure they're cooked to at least 145F; they'll continue to cook as they rest.
- Honey or molasses can be used instead of the maple syrup.
Recipe FAQs
They're taken from different areas of the pig. Pork steaks are from the shoulder and are thicker; however, they can be a bit tough. Pork chops are from the loin area and are more tender and lean.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
There is nothing more aggravating and disappointing than biting into a dry pork chop! The best way to prevent dry pork chops is to quickly sear them in a hot skillet. You want to sear them for only 1-2 minutes per side. This method locks in the juices and the flavor while avoiding drying them out.
Recipe Tips
If you have the time, let the pork chops to come to room temperature before you cook them. This helps them to cook more evenly. This takes about 20-30 minutes.
Don't skip the searing process. It seals in the flavor and creates a juicy chop!
Cooking time vary depending on the thickness of the meat, so it's best to use a meat thermometer to check for doneness.
kitchn.com has an informative article with many tips for great pork chops: 5 Mistakes to Avoid When Cooking Pork Chops. In this article, they suggest letting the pork chops sit on the countertop for about 15 minutes before cooking.
More Pork Recipes
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Recipe
Sweet and Sour Pork Chops with Pineapple
Equipment
- skillet or large saute pan
- rimmed sheet pan
- measuring cup(s)
- measuring spoons
Ingredients
- 2 Tablespoon s extra virgin olive oil, divided
- 4 boneless pork chops, approximately ½" thick Each pork chop is about 4 ounces, so you'll need about a pound.
- Salt and black pepper, to taste just a light sprinkling of salt and pepper is needed
- ¼ cup balsamic vinegar
- ¼ cup real maple syrup
- 3-4 each garlic cloves, minced
- 2 teaspoons dried rosemary, chopped
- ½ teaspoon crushed red pepper flakes
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 2 cups fresh pineapple chunks
- 3 large green onions, diced
- ¼ cup fresh parsley, chopped
Instructions
- Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or use a non-stick sheet pan. Set aside.
- Season both sides of the pork chops with a small amount of salt and black pepper. In a large skillet over medium-high heat, heat one tablespoon olive oil . Add the pork chops and sear on both sides, approximately 1-2 minutes per side.
- Turn off the heat, place the pork chops on the sheet pan, and put them in the oven on the middle oven rack. Cook the chops for about 12-15 minutes. Note - A little pink is OK but if you like your pork chops to be cooked more, leave them in a few minutes longer. Keep in mind an overcooked pork chop will be dry!Tip: To avoid dryness, (and because ovens can vary) check the temperature of the chops with a meat thermometer after 10 minutes. Note - the thickest area of the meat should read 140°F. Cook the chops longer if needed. The internal temperature will continue to rise another 5°F while the pork chops are resting.
- While the pork chops are cooking, blend the vinegar, maple syrup, garlic, rosemary, and red pepper flakes in a small pot. Cook over medium heat, stirring occasionally with a whisk, for 4-5 minutes until the sauce is slightly thickened. Lower the heat and simmer until the pork chops are done.
- Add the remaining olive oil to the skillet. Turn the heat to medium-high. Add the bell pepper slices to the skillet. Sprinkle with a little salt and pepper if desired. Saute the peppers for 6-8 minutes until they're softened (6-8 minutes).
- Next, add the pineapple chunks and continue cooking 2-3 minutes or until the pineapple chunks are nicely heated. Stir in the green onion and parsley, turn off the heat, and move the skillet to the side.
- Once the pork chops reach 140F, remove them from oven. Cover the skillet loosely with foil or a lid, and allow them to rest for 5 minutes.
- After the rest time, pour the glaze over the pork chops. Serve them with the peppers and pineapple.
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2023.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Tay says
Delicious flavor combination! Loved it.
Anne Clark says
Thanks, Tay!