Easy Pork Chops Sweet Sour (Print-Friendly Version)
Tender pork chops glazed with a tangy, sweet sauce. Quick, full of flavor, and perfect for busy weeknights.
# What You’ll Need to Make This:
→ For the pork chops
01 -
4 bone-in or boneless pork chops
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
1 teaspoon garlic powder
→ For the sweet and sour glaze
06 -
125 ml ketchup
07 -
60 ml apple cider vinegar
08 -
50 g brown sugar, packed
09 -
30 ml soy sauce
10 -
15 ml Dijon mustard
11 -
1 clove garlic, minced
12 -
1 teaspoon freshly grated ginger, optional
# How to Prepare:
01 -
Pat the pork chops dry and season both sides evenly with salt, freshly ground black pepper, and garlic powder.
02 -
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear on each side for 3-4 minutes, ensuring a golden-brown crust forms.
03 -
Reduce heat to medium. Continue cooking the pork chops for an additional 5-6 minutes per side, or until an internal temperature of 63°C is reached.
04 -
While the pork is cooking, combine ketchup, apple cider vinegar, brown sugar, soy sauce, Dijon mustard, garlic, and ginger (if using) in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook for 4-5 minutes until slightly thickened.
05 -
Pour the warm glaze over the cooked pork chops in the skillet. Let cook together for 1-2 minutes, allowing the sauce to caramelize lightly and coat the pork.
06 -
Serve immediately, spooning extra glaze from the skillet over the pork chops before plating.
# Extra Tips:
01 -
For maximum juiciness, allow pork chops to rest for 2-3 minutes before serving to retain their natural moisture.
02 -
Use a meat thermometer to ensure the internal temperature reaches 63°C for safe and tender results.
03 -
Low-sodium soy sauce can be substituted to reduce overall sodium content without compromising flavor.