Need a fast family dinner fix? These quick sweet and sour pork chops—juicy with pineapple—sear easily and impress every time. Ready to cook?
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What kind of pork chops should I use?
This recipe is best with boneless pork chops that are about ½” thick.
How can you tell if pork chops are bad?
If pork chops have gone bad they will have an unmistakable pungent odor. Pork chops that have turned will also have more of a greyish color tone vs the pinkish tone of a good pork chop. Feel the meat and if it feels slimy or sticky it has turned. Discard.
How to tell when a pork chop is done?
The best way to tell if pork chops are done is by using a meat thermometer. The internal temperature of pork should be 145-160 F.
Can Pork Chops be a little pink?
Yes, a pork chop can be a little pink on the inside and still considered done. In actuality, having the chop a bit pink will produce a juicier chop. The trick is to make sure that the pork chop has reached an internal minimum temperature of 145 degrees fahrenheit. Also, note that the USDA recommends allow the chop to rest for 3 minutes after removing it from the heat.
Why sear pork chops before putting them in the oven?
The purpose of searing a pork chop before putting it in the oven to is to build flavor and texture. The browning process caramelizes the natural sugars and juices in the meat. It is important when searing meat not to overcook it in the process.
The other advantage of searing your pork chop is that your pan will be left with scrapings for deglazing.
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- How to Make Asian Turkey Meatballs
- A Super Easy Grilled Chicken Marinade
- Texas Roadhouse Green Bean Recipe (Copycat)
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Sweet And Sour Pork Chops Recipe
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.
