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sweet & sour pork chops on white plate with bell pepper slices and pineapple chunks

Sweet & Sour Pork Chops with Bell Peppers and 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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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4


  • 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


  • Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
  • 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.
  • 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).
  • 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.
  • 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.
  • Add the pineapple and continue cooking until heated through, approximately 2-3 minutes. Stir in the green onion and parsley, and remove from heat.
  • 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.


Store leftovers in the refrigerator, tighly covered, for up to 3 days.