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–+ servings

Sweet And Sour Pork Chops Recipe

Renee' Groskreutz
A recipe for sweet and sour pork chops with sweet red bell peppers and pineapple on the side. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 583 kcal

Ingredients
  

  • 2 T. extra virgin olive oil
  • 4 boneless pork chops approximately 1/2” thick
  • ¼ c. balsamic vinegar
  • ¼ c. real maple syrup
  • 3 –4 garlic cloves
  • 2 t. dried rosemary
  • ½ t. crushed red pepper flakes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 c. fresh pineapple chunks
  • 3 large green onions
  • ¼ c. fresh parsley
  • Sea salt and black pepper to taste

Instructions
 

  • Prepare the vegetables – Mince the garlic cloves. Wash, dry and cut the bell peppers in half, remove the seeds then slice into thin strips. Wash and dry the green onions. Remove the parsley leaves from the stem and roughly chop. Cut the pineapple into small ½” size chunks.
  • Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  • Sear the chops on the stove – Heat one tablespoon of olive oil in a large skillet over medium-high heat. Place the pork chops in the hot pan and sear on both sides for 1-2 minutes per side. Season each side with salt and pepper.
  • Bake the chops – Remove the pork chops from the pan and place them on the prepared baking sheet. Bake the chops in the hot oven until they are thoroughly cooked. This step should take between 10 to 15 minutes, depending on the oven. (Check for doneness after cooking for 10 minutes. )
  • While the chops bake, create the sauce – Add the vinegar, maple syrup, garlic, rosemary, and pepper flakes into a small saucepan over medium heat. Cook the mixture for about 5 minutes or until the mixture begins to thicken. Then reduce heat to a very low simmer until ready to serve. Stir this mixture occasionally while it is simmering.
  • While the sauce simmers, make the pineapple and pepper side – To the frying pan used to sear the chops, add the additional tablespoon of olive oil and sliced peppers. Turn the pan to medium-high heat. Season with salt and pepper to taste. Cook, stirring occasionally until the peppers soften. Cook the peppers for 6 to 8 minutes.
  • After the peppers soften and have cooked for at least 6 minutes, add pineapple and cook for another 3 minutes. Stir in the green onion and parsley. Remove the pan from the heat and set aside.
  • Remove the pork chops from the oven. Cover the chops loosely and allow them to rest for 3 minutes.
  • Plate the pork chops. Pour the glaze over the chops and serve the peppers and pineapple alongside.

Nutrition

Serving: 1gCalories: 583kcalCarbohydrates: 51gProtein: 40gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 17gCholesterol: 103mgSodium: 210mgFiber: 3gSugar: 34g
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