This Sweet and Sour Pork Chops are made with bone-in pork chops, olive oil, ketchup, Worcestershire sauce, marmalade, garlic, lemon juice, and horseradish.
These pork chops are very satisfying and made with a healthier barbecue. The combination of the Worcestershire, lemon juice, and horseradish is to die for. This is an easy stovetop pork chops and they are super family friendly. I used only a teaspoon of red pepper flakes, but if you like the spice feel free to use more. This dish makes an easy dinner for any night of the week.
- What Kind of Pork Chops Should I Use for Sweet and Sour Pork Chops?
- How to Avoid Dry Pork Chops
- Can I Reduce The Sugar in the Sweet and Sour Pork Chops?
- Sweet and Sour Pork Chops Recipe Variations
- How to store Sweet and Sour Pork Chops
- Sweet and Sour Pork Chops Recipe Top tips
- Sweet and Sour Pork Chops Recipe
- Food safety
What Kind of Pork Chops Should I Use for Sweet and Sour Pork Chops?
For sweet and sour pork chops, you can use a variety of pork chops, but bone-in pork chops are recommended. Bone-in pork chops are more flavorful and juicy than boneless ones, and they can also help prevent the pork chops from drying out during cooking.
Center-cut pork chops, also known as pork loin chops, are a good choice for sweet and sour pork chops. They are lean and tender with a mild flavor that pairs well with the sweet and sour sauce. Pork rib chops, also known as pork ribeye chops, are another good option. They are slightly fattier than center-cut chops, which can make them more flavorful and juicy.
When choosing pork chops for sweet and sour pork, look for chops that are at least 1 inch thick, as thinner chops can easily overcook and become dry. Additionally, make sure that the pork chops are fresh and have a bright pink color with no signs of discoloration or bad odor.
- Bone-in Pork Chops
- Olive oil
- Worcestershire Sauce
- Citrus Marmelade
- Red pepper Flakes
See recipe card for quantities.
In a bowl, add the ketchup, Worcestershire sauce, citrus marmalade, garlic, lemon juice, horseradish and red pepper flakes. Pat chops dry with the paper towel and sprinkle them very generously with salt and pepper.
Heat your cast iron to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops. Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.
With a basting brush, brush both sides of the pork chops and sear for 1 minute on each side extra.
Remove them from the skillet and let them rest on a plate and cover with aluminum foil for 5-7 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145°F degrees. Enjoy these Sweet and Sour Pork Chops.
Hint: The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done. The cooking time will vary depending on the thickness of the pork chops, which is why a meat thermometer always helps.
Hint: Make sure the pork chops are almost cooked through until you add the sauce.
How to Avoid Dry Pork Chops
Dry pork chops can be tough and unappetizing, but there are several ways to avoid this:
- Choose the right cut: Choose bone-in pork chops, as they are more flavorful and less likely to dry out during cooking.
- Don't overcook the pork chops: Pork chops should be cooked to an internal temperature of 145°F (63°C) to be safe to eat, but cooking them beyond this point can result in dry pork chops. Use a meat thermometer to check the internal temperature and remove the pork chops from the heat as soon as they reach 145°F.
- Brine the pork chops: Brining involves soaking the pork chops in a mixture of salt, water, and sometimes other flavorings. This can help keep the pork chops moist and tender during cooking. Brine the pork chops for at least 30 minutes or up to 24 hours before cooking.
- Use a meat thermometer: Use a meat thermometer to check the internal temperature of the pork chops while they're cooking. This will help you avoid overcooking the pork chops and drying them out.
- Rest the pork chops: Let the pork chops rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in juicier pork chops.
Olive oil: I love using olive oil for this recipe, although you can always use another oil like vegetable or sunflower oil. You could even use melted butter as the glue.
Pork Chops: I love using bone-in pork chops for that extra flavor the bone produces. If you don't use bone-in, cook time will be a lot shorter.
Horseradish: This is optional but gives the chicken such a nice kick to it. You can use creamy or regular horseradish.
Worcestershire sauce: This will always be one of my favorite sauces ever. If you are not a fan, you can opt for using soy sauce instead.
Can I Reduce The Sugar in the Sweet and Sour Pork Chops?
Yes, you can reduce the amount of sugar in the sweet and sour pork chops recipe to suit your taste preferences or dietary needs. Here are some tips to help you reduce the sugar:
- Use less ketchup: Simply use less ketchup than the recipe calls for. You can start by reducing the amount of ketchup by half and adjust to your liking.
- Use alternative sweeteners: You can substitute some or all of the sugar with alternative sweeteners such as honey, maple syrup, agave nectar, or stevia. Keep in mind that these sweeteners have different sweetness levels, so you may need to adjust the amounts accordingly.
- Increase the acidity: Increasing the acidity of the sauce can help balance out the sweetness. You can add more vinegar or lemon juice to the sauce to achieve this.
- Add more savory flavors: Adding more savory flavors such as garlic, ginger, or soy sauce can help balance out the sweetness and create a more complex flavor.
Keep in mind that reducing the sugar in the sweet and sour sauce can affect the texture and thickness of the sauce. You may need to adjust the amount of cornstarch or flour used to thicken the sauce. It's also important to note that the sauce may not taste exactly the same as the original recipe, but it can still be delicious and satisfying.
Sweet and Sour Pork Chops Recipe Variations
Sweet and sour pork chops are a delicious and classic recipe that can be enjoyed in many different variations. Here are some ideas to help you mix up this classic dish:
- Pineapple Sweet and Sour Pork Chops: Add some diced pineapple to your sweet and sour sauce for a tropical twist.
- Spicy Sweet and Sour Pork Chops: Add some heat to your sweet and sour sauce with some crushed red pepper flakes or a dash of hot sauce.
- Honey Garlic Sweet and Sour Pork Chops: Add some honey and garlic to your sweet and sour sauce for a sweet and savory twist.
- Orange Sweet and Sour Pork Chops: Substitute orange juice for some of the vinegar in your sweet and sour sauce for a citrusy flavor.
- Asian-Inspired Sweet and Sour Pork Chops: Add some soy sauce, ginger, and green onions to your sweet and sour sauce for an Asian-inspired flavor.
- BBQ Sweet and Sour Pork Chops: Add some BBQ sauce to your sweet and sour sauce for a smoky flavor.
- Apple Sweet and Sour Pork Chops: Substitute apple cider vinegar for some of the white vinegar in your sweet and sour sauce for an apple flavor.
- Mustard Sweet and Sour Pork Chops: Add some Dijon mustard to your sweet and sour sauce for a tangy twist.
- Caramelized Onion Sweet and Sour Pork Chops: Add some caramelized onions to your sweet and sour sauce for a sweet and savory combination.
To make pork chops on the stove, you will need:
- A heavy-bottomed grill pan or frying pan: A heavy-bottomed grill pan or frying pan is essential for even heating and cooking of the pork chops.
- Tongs or a spatula: You will need tongs or a spatula to flip the pork chops while they are cooking.
- Cooking oil: Choose an oil with a high smoke point, such as vegetable oil, canola oil, or avocado oil, to prevent the oil from burning.
- Meat thermometer: Use a meat thermometer to check the internal temperature of the pork chops to ensure they are cooked through to a safe temperature of 145°F.
- Seasonings: Choose your favorite seasonings and spices to flavor the pork chops. Common seasonings include salt, black pepper, garlic powder, onion powder, paprika, and dried herbs such as thyme or rosemary.
- Plate or serving dish: Have a plate or serving dish ready to transfer the cooked pork chops onto.
- Optional: Butter or herbs for basting the pork chops for extra flavor, and a lid to cover the skillet while the pork chops are cooking to help retain heat and moisture.
How to store Sweet and Sour Pork Chops
To store sweet and sour pork chops, follow these steps:
- Allow the pork chops to cool to room temperature before storing.
- Transfer the pork chops to an airtight container or a resealable plastic bag.
- Label the container or bag with the date and contents.
- Store the pork chops in the refrigerator for up to 3-4 days.
- If you want to freeze the pork chops, wrap them tightly in plastic wrap or aluminum foil, then place them in an airtight container or freezer bag. Label the container or bag with the date and contents, and store the pork chops in the freezer for up to 3 months.
- When you're ready to eat the pork chops, thaw them in the refrigerator overnight before reheating.
- To reheat sweet and sour pork chops, you can either microwave them on high for 1-2 minutes or reheat them in a skillet or frying pan over medium heat until heated through, about 5-7 minutes.
Sweet and Sour Pork Chops Recipe Top tips
Here are some top tips to help you make the perfect sweet and sour pork chops:
- Use bone-in pork chops: Bone-in pork chops are more flavorful and tender than boneless ones. They also help prevent the pork chops from drying out during cooking.
- Use a meat mallet: Use a meat mallet to pound the pork chops to an even thickness. This will ensure that they cook evenly and prevent overcooking or undercooking.
- Pat the pork chops dry: Before seasoning the pork chops, pat them dry with paper towels. This will help the seasonings adhere better and ensure a nice crust when searing.
- Sear the pork chops: Searing the pork chops on both sides in a hot skillet before adding the sweet and sour sauce can help create a nice crust and seal in the juices.
- Use high-quality ingredients: Use high-quality pork chops, and a good quality horseradish and ketchup for the sweet and sour sauce for the best flavor.
- Add the sauce gradually: Gradually add the sweet and sour sauce to the pork chops, stirring constantly, to ensure that the pork chops are evenly coated and that the sauce thickens properly.
- Serve hot: Serve the sweet and sour pork chops immediately while they are still hot and juicy.
- Pair with rice or vegetables: Serve the sweet and sour pork chops with steamed rice or your favorite vegetables for a complete and satisfying meal.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove