Sweet and Sour Pork Chops With Peppers & Pineapple

Melissa
by Melissa
4 servings
30 min

A complete meal in one easy recipe, you have got to try these sweet and sour pork chops with peppers and pineapple. Serve over your favorite fried rice recipe, or even white rice, if you’d like.

Why are my boneless pork chops so tough?


Overcooked pork chops are tough, chewy, and just overall, not very good tasting. The key to making the perfect pork chop is to make sure that you do not overcook it. Even just a few minutes of overcooking pork chops can make them tough, so make sure to check out the tip in the recipe card below, and check to see if your pork chops are done after 10 minutes of roasting in the oven.


Can you buy sweet and sour sauce?


Yes, you can certainly buy a jar of sweet and sour sauce. It may affect the overall taste of this recipe, but it is an option if you’re crunched for time, or don’t have some of the ingredients for the sauce on hand.


Can Pork Chops be pink?


Technically, yes. The USDA has revised its guidelines to cooking pork, and that it is safe to eat at 145 degrees.

What items will help me prepare and serve this sweet and sour pork chops recipe?


What are some other dinner recipes that I should try?


  • INSTANT POT CHICKEN WINGS WITH SESAME GARLIC SAUCE
  • INSTANT POT FRENCH ONION CHICKEN RECIPE
  • BEST TACO SALAD RECIPE
Sweet and Sour Pork Chops With Peppers & Pineapple
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
  • 2 T. extra virgin olive oil, divided
  • 4 boneless pork chops, approximately 1/2” thick
  • Sea salt and black pepper, to taste
  • ¼ c. balsamic vinegar
  • ¼ c. real maple syrup
  • 3-4 garlic cloves, minced
  • 2 t. dried rosemary, chopped
  • ½ t. crushed red pepper flakes
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 c. fresh pineapple chunks
  • 3 large green onions, diced
  • ¼ c. fresh parsley, chopped
Instructions
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. Enjoy!
Tips
  • 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).
Melissa
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