Easy Pork Chops Sweet Sour

These Easy Pork Chops with Sweet and Sour Glaze are the answer to busy weeknights when I want something bold and comforting yet quick to pull together. The beauty of this recipe lies in its sticky tangy glaze that takes each juicy bite of pork to a new level. This meal has saved many dinners for me after a long day and nobody ever guesses how fast it comes together.

I remember making this the first time on a Wednesday after soccer practice and my family polished off every single chop that night. Now it is a requested favorite for quick comfort food.

Ingredients

• Pork chops: provide hearty protein and work well with boneless or bone-in. Look for chops with a little marbling to keep things juicy
• Olive oil: gives a subtle richness and helps get a golden sear. Go for extra virgin if possible for better flavor
• Salt and freshly ground black pepper: bring out the natural flavor of the pork. Choose flaky salt and grind the pepper fresh if you can
• Garlic powder: delivers mellow depth. Use a fine powder for even seasoning
• Ketchup: forms the backbone of the glaze with sweetness and body. Thick ketchup gives the best coating
• Apple cider vinegar: adds tang. Try to find a variety that is raw and unfiltered for maximum flavor
• Brown sugar: tempers the acidity and thickens the glaze. Use fresh and moist brown sugar for easy stirring
• Soy sauce: injects umami savory notes. Low sodium soy sauce works well if you want less salt
• Dijon mustard: gives zip and gentle spice. Choose a creamy style for smooth blending
• Fresh garlic and ginger (optional): layer in aroma and warmth. Use garlic cloves that are firm with no green sprouts and ginger that feels heavy for its size

Step-by-Step Instructions

Season the Pork:

Pat the pork chops dry with paper towels for the best sear. Rub both sides evenly with salt pepper and garlic powder to infuse them with flavor

Sear the Pork Chops:

Heat olive oil in a large skillet over medium-high until it shimmers. Add the pork chops and listen for a lively sizzle. Sear each side for three or four minutes until a golden crust forms which locks in the juices and adds color

Cook through Gently:

Turn the heat to medium and keep cooking the chops for another five or six minutes on each side. This gradual approach gently cooks the meat through so it stays moist. Use a thermometer to check for 145 degrees inside

Mix and Simmer the Glaze:

While the pork cooks combine ketchup apple cider vinegar brown sugar soy sauce Dijon mustard garlic and ginger in a small saucepan. Stir as it heats over medium. When the glaze starts to simmer watch for it to thicken after about four to five minutes

Glaze the Pork Chops:

Pour the thickened glaze over the cooked pork chops in the skillet. Let the sauce bubble and caramelize for one or two minutes which coats the chops in a glossy sticky layer and builds even more flavor

Serve and Spoon Extra Glaze:

Transfer the chops to your plates and ladle any leftover glaze on top so no flavor goes to waste

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The soy sauce in this recipe is my secret weapon for making the glaze taste savory without being too salty. It always surprises people when I tell them how quick this comes together after a day when everyone is hungry and tired.

Storage Tips

Leftover pork chops keep well for up to three days in the refrigerator

I like to slice any extras for meal prep salads or sandwiches the next day

Reheat gently covered in the microwave or a skillet with a splash of water to keep them juicy

Ingredient Substitutions

If you do not have apple cider vinegar try white vinegar or rice vinegar for a different twist

Honey can stand in for brown sugar for a deeper sweetness

Try using chicken breasts if you do not have pork chops though cooking time may be a minute or two less

Serving Suggestions

Serve the pork chops with fluffy white rice or a pile of buttery mashed potatoes which soak up the glaze beautifully

Bright steamed broccoli or roasted green beans make a colorful nutritious pairing

Sometimes I drizzle leftover glaze over roasted sweet potatoes for a hearty side

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A Brief History

Sweet and sour flavors have roots in many global cuisines from classic Chinese restaurant fare to American comfort food. This recipe takes cues from those traditions using familiar pantry staples to create a weeknight version you can whip up anytime.

Recipe FAQs

→ How do I keep pork chops juicy while cooking?

Sear the chops briefly to create a crust, then finish on medium heat to retain moisture, ensuring an internal temperature of 145°F.

→ What can I use instead of apple cider vinegar in the glaze?

White wine vinegar or rice vinegar both offer a similar tang, though flavors may vary slightly.

→ Should I use bone-in or boneless pork chops?

Either works well, though bone-in often stays juicier and has more flavor. Adjust cook times for thickness.

→ Can the glaze be made ahead of time?

Yes, prepare and store the glaze in the fridge for up to three days; reheat before coating the chops.

→ What sides pair best with this dish?

Steamed vegetables, rice, quinoa, or mashed potatoes all complement the sweet and sour flavors beautifully.

→ Can I adjust the sweetness of the glaze?

Reduce the brown sugar or substitute with honey for a less sweet, more nuanced glaze.