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Sweet & Sour Pork Chops with Peppers & Pineapple

Sweet & Sour Pork Chops with Peppers & Pineapple

Boneless seasoned pork chops baked in the oven, then topped with a homemade sweet and sour glaze.  Served with sauteed fresh bell pepper slices and fresh pineapple chunks. 

 

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Welcome to My Kitchen Serenity!  Do you love the flavors of sweet and sour?  I’m happy to share with you our favorite sweet and sour pork chops recipe.  Oven baked pork chops are topped with a flavorful homemade sweet and sour sauce.  Served with sauteed fresh bell pepper slices and fresh pineapple chunks.  This easy pork chop recipe is delicious and ready in 30 minutes.  I hope you love it as much as we do!

 

sweet and sour pork chops main dish

 

The sweet and sour glaze is made with pure maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper.  This sauce is much healthier than the takeout version, and it tastes much fresher and way better.  If you’re into fresh, healthy ingredients then this recipe is for you.

 

How to Avoid Dry Pork Chops

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.

 

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Ingredients for Sweet and Sour Pork Chops

Extra virgin olive oil, divided
Boneless pork chops, approximately 1/2” thick
Sea salt and black pepper
Balsamic vinegar
Pure maple syrup
Garlic cloves
Dried rosemary
Crushed red pepper flakes
Red bell pepper
Yellow bell pepper
Fresh pineapple chunks
Green onions
Fresh parsley

 

How to Make Sweet and Sour Pork Chops

STEP 1: Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.

 

STEP 2:  Heat one tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and sear on both sides, approximately 1-2 minutes per side. Season with salt and black pepper, to taste, on each side while cooking.

 

pork chops on prepared baking pan

 

STEP 3:  Remove from heat and transfer the browned pork chops to the prepared baking sheet. Place in the pre-heated oven to roast until cooked through, approximately 12-15 minutes.

 

Tip: Check for doneness after 10 minutes and adjust final cook time accordingly. (An instant-read thermometer inserted at the thickest point should read 140°F when ready. The internal temperature will continue to rise another 5°F while the pork chops rest).

 

STEP 4: While the pork chops are in the oven, combine the vinegar, maple syrup, garlic, rosemary, and red pepper flakes in a small saucepan over medium heat. Season with salt and black pepper, to taste, and cook, stirring occasionally, until slightly thickened, approximately 4-5 minutes. Reduce heat to low and continue to simmer, stirring occasionally, until ready to serve.

 

add balsamic vinegar and maple syrup to pot
add balsamic vinegar and maple syrup to the pot

 

add garlic
add garlic to the pot

 

add rosemary
add rosemary to the pot

 

STEP 5:  Meanwhile, add the remaining olive oil and the sliced peppers to the skillet used to sear the chops and place over medium-high heat. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 6-8 minutes.

 

STEP 6:  Add the pineapple and continue cooking until heated through, approximately 2-3 minutes. Stir in the green onion and parsley, and remove from heat.

 

peppers, pineapple, green onion, and parsley
sauteed peppers, pineapple, green onion, and parsley

 

STEP 7:  Remove pork chops from oven. Cover loosely and let rest for 5 minutes. To serve, pour the glaze over the pork chops and serve alongside the peppers and pineapple. Enjoy!

 

sweet and sour pork chops with peppers and pineapple
sweet and sour pork chops with peppers and pineapple

 

Sweet & Sour Pork Chops with Bell Peppers and Pineapple
Prep Time
10 mins
Cook Time
20 mins
 

Boneless seasoned pork chops baked in the oven, then topped with a homemade sweet and sour glaze.  Served with sauteed fresh bell pepper slices and fresh pineapple chunks. 

Course: Main Course
Cuisine: American
Servings: 4
Ingredients
  • 2 Tbsp extra virgin olive oil, divided
  • 4 boneless pork chops, approximately 1/2” thick
  • Sea salt and black pepper, to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup real maple syrup
  • 3-4 garlic cloves, minced
  • 2 tsp dried rosemary, chopped
  • 1/2 tsp 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
  • 1/4 cup fresh parsley, chopped
Instructions
  1. Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.

  2. Heat one tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and sear on both sides, approximately 1-2 minutes per side. Season with salt and black pepper, to taste, on each side while cooking.

  3. Remove from heat and transfer the browned pork chops to the prepared baking sheet. Place in the pre-heated oven to roast until cooked through, approximately 12-15 minutes.

    Tip: Check for doneness after 10 minutes and adjust final cook time accordingly. (An instant-read thermometer inserted at the thickest point should read 140°F when ready. The internal temperature will continue to rise another 5°F while the pork chops rest).

  4. Once the pork chops are in the oven, combine the vinegar, maple syrup, garlic, rosemary, and red pepper flakes in a small saucepan over medium heat. Season with salt and black pepper, to taste, and cook, stirring occasionally, until slightly thickened, approximately 4-5 minutes. Reduce heat to low and continue to simmer, stirring occasionally, until ready to serve.

  5. Meanwhile, add the remaining olive oil and the sliced peppers to the skillet used to sear the chops and place over medium-high heat. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 6-8 minutes.

  6. Add the pineapple and continue cooking until heated through, approximately 2-3 minutes. Stir in the green onion and parsley, and remove from heat.

  7. Remove pork chops from oven. Cover loosely and let rest for 5 minutes. To serve, pour the glaze over the pork chops and serve alongside the peppers and pineapple.

 

If you try this recipe, let me know!  Leave me a comment, I’d love to hear from you!

 

How Long will Sweet and Sour Pork last in the Fridge?

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 20-piece set of glass food storage containers with locking lids.

 

OPTIONAL INGREDIENTS:

  • You can use canned pineapple chunks in its own juice if fresh pineapple is not available.
  • Instead of pork chops, you can use boneless, skinless chicken.  I recommend chicken thighs because they don’t dry out.

 

Should Pork Chops be at Room Temperature Before Cooking?

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.

 

Please try these easy recipes from My Kitchen Serenity:

Lemon Pepper Wings

Stuffed Chicken Breasts

Baked Egg in Avocado with Bacon and Cheese

Stuffed Bell Peppers

Strawberry Cheesecake Squares

Skillet Chicken Thighs over Cauliflower Rice

Spicy Roasted Cauliflower

 



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