SWEET-AND-SOUR PORK CHOPS
My family is one of several pork producers in this area, so I'm always looking for pork recipes. This one's easy to make because you don't have to brown the meat before baking. That's one of the reasons I like it so much.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place pork chops in a 13x9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops.
Nutrition Facts :
TENDER SWEET 'N' SOUR PORK CHOPS
The recipe for these moist, tender pork chops was given to me years ago by my best friend. It's become one of my family's favorites and we enjoy it often. Hope you do, too! -Gina Young, Lamar, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. , Add the water, vinegar, brown sugar, soy sauce and Worcestershire sauce to skillet; stir to loosen browned bits. Bring to a boil. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until meat is tender.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SWEET AND SOUR PORK CHOPS
Make and share this Sweet and Sour Pork Chops recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 7h5m
Yield 6 pork chops, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place partially thawed Asian vegetables in slow cooker, and arrange pork chops on top.
- Combine sauce and water, and pour over chops.
- Cover and cook on low for 7-8 hours.
- Turn to high and add pea pods.
- Cover and cook on high for 5 minutes.
Nutrition Facts : Calories 303.3, Fat 15.6, SaturatedFat 5.2, Cholesterol 75, Sodium 268.7, Carbohydrate 15.8, Fiber 1.2, Sugar 11.8, Protein 23.5
SWEET AND SOUR PORK
While this quick recipe deviates from the American Chinese restaurant classic that inspired it-pineapple and bell pepper are replaced by carrots and snow peas and the pork is stir-fried rather than deep fried-the ketchup is not a shortcut. In fact, it helps give this dish its signature tanginess.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
- Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
- Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
Nutrition Facts : Calories 348, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 74 milligrams, Sodium 674 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 28 grams
SWEET-N-SOUR PORK CHOPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
BAKED SWEET-SOUR PORK CHOPS
Lorraine Menard's fabulous sweet-sour sauce does her proud whenever she serves these pork chops at home in Omaha, Nebraska. It's an easy recipe to increase for a crowd, she says, and it never disappoints.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Meanwhile, in a large nonstick skillet, brown pork chops in oil; drain. , Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Place pork chops in prepared pan; sprinkle with half of the green pepper, onion and carrot. Pour sauce over all. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining vegetables. Baste with sauce in pan. Bake 10-15 minutes longer or until meat and vegetables are tender. Serve with rice if desired.
Nutrition Facts :
EASY SWEET AND SOUR PORK CHOPS
Being a busy single mom, I look for recipes that are quick, simple and don't have 100 ingredients. This one fits the bill to a T. I've served it to my picky parents and sisters who loved it and my 6 year old always asks for seconds (and even thirds at times)! Original recpie called for equal parts of wet ingredients, but I found it too salty and reduce the soy sauce slightly.
Provided by Freddym
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place chops in glass baking dish.
- Mix honey, chili sauce and soy sauce in a bowl.
- Pour mixture over pork chops and bake at 350 degrees for one hour or until no longer pink inside.
- I always make mashed potatos and use the left over juices as a gravy.
SWEET & SOUR PORK CHOPS
What can I say...I like things simple. Here is another recipe that is taken from Campbell's Dinner's On in 30 Minutes or Less that is quick and goes great served with rice. It calls for condensed chicken broth with garlic & herbs but I have in the past used plain chicken broth and added a touch of garlic and whatever dried herbs I have on hand.
Provided by Nova Scotia Cook
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil at medium high in large skillet.
- Add chops and cook until browned.
- Set chops aside.
- Reduce heat to medium.
- Combine broth, brown sugar, cornstarch and vinegar in skillet.
- Heat to a boil, stirring often.
- Add chops, pineapple and pepper chunks.
- Reduce heat to medium low.
- Simmer covered until chops and vegetables are cooked through - about 15 minutes stirring often.
- Serve with rice.
Nutrition Facts : Calories 644.7, Fat 21.7, SaturatedFat 6, Cholesterol 75, Sodium 74.3, Carbohydrate 83.1, Fiber 3.1, Sugar 21.5, Protein 28.1
SLOW COOKER SWEET AND SOUR PORK CHOPS
Slow cooking is not a very traditional, but way less messy for these sweet and sour pork chops. It is an easy cold weather meal with some rice and crispy egg rolls, fried noodles, or fried wontons on the side.
Provided by CYNTHIA
Categories World Cuisine Recipes Asian
Time 4h10m
Yield 4
Number Of Ingredients 20
Steps:
- Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first.
- In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 43.8 g, Cholesterol 90.5 mg, Fat 19.3 g, Fiber 4.9 g, Protein 37.3 g, SaturatedFat 7.3 g, Sodium 854.4 mg, Sugar 31.4 g
SWEET AND SOUR PORK CHOPS
Make and share this Sweet and Sour Pork Chops recipe from Food.com.
Provided by GrandmaIsCooking
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the pork chops in the oil or butter and place in a single layer in a baking dish.
- Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops.
- Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Nutrition Facts : Calories 315.8, Fat 16.5, SaturatedFat 5.2, Cholesterol 75, Sodium 74.8, Carbohydrate 18.1, Fiber 0.1, Sugar 17.6, Protein 22.6
CROCK POT SWEET AND SOUR PORK CHOPS
EASY, EASY! Go to work or go shop and let your dinner cook away! Come home and serve with sweet potatoes and a salad. It just can't get any easier than that!
Provided by Seasoned Cook
Categories Pork
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place pork chops in bottom of crock pot.
- Mix all ingredients EXCEPT cornstarch and water -- also add juice from pineapple can. Pour mixture on top of chops.
- Turn crock pot on high temperature for 1 hour. Cook on low for 5-6 hours.
- During last 1 hour of crock pot time, mix cornstarch in cold water and stir into juices in crock pot. These chops are wonderful served with rice.
Nutrition Facts : Calories 462, Fat 13, SaturatedFat 4.6, Cholesterol 124, Sodium 850.6, Carbohydrate 43.2, Fiber 1.8, Sugar 35.4, Protein 42.2
SWEET 'N' SOUR PORK CHOPS
"Featuring a twist of citrus, these tender chops have earned a spot on my family's list of favorite dinners," writes Margaret Pache of Mesa, Arizona. "To save time, I bake a double batch and freeze some. The chops reheat so nicely, your family will never guess they're eating leftovers."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, brown pork chops on both sides in oil. Remove and keep warm. In the same pan, combine the brown sugar, vinegar, soy sauce, molasses and orange zest until blended. Return meat to pan; cover and simmer for 15 minutes or until tender. Remove chops and keep warm., Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add orange segments; cook for 1 minute. Serve over pork and rice.
Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 173mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
AUTHENTIC SWEET AND SOUR PORK
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 2
Number Of Ingredients 14
Steps:
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g
EASY SLOW COOKER SWEET AND SOUR PORK CHOPS
Simple sweet and sour topping for slow cooker pork chops.
Provided by Bonnie D
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 4h5m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops.
- Cook on Low until the pork chops are very tender, 4 to 6 hours.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 18.1 g, Cholesterol 75.7 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 225.4 mg, Sugar 17.1 g
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
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SWEET AND SOUR PORK CHOPS, PEKING STYLE - THE WOKS OF LIFE
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4.9/5 (12)Total Time 1 hr 35 minsCategory PorkCalories 232 per serving
- Marinate the pork chops in a mixture of shaoxing wine, soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and 1/2 cup water. Set aside.
- When you're ready to cook, fill a medium deep pot about halfway with oil. Heat the oil to 375 degrees. In a separate bowl, combine 3 tablespoons ice water, 2 tablespoons flour, 1/2 teaspoon baking soda, and 1 tablespoon cornstarch. Pour over the marinated pork chops and mix until coated.
- Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Refry the pork chops again for another 1 to 2 minutes just before making the sauce if you like your pork chops crispy. Double frying keeps the pork chops crispy longer after adding them to the sauce.
- Add a tablespoon of oil to your wok (you can take some from the frying oil), placed over medium heat. Swirl the oil around so it coats the wok. Pour in your sauce mixture and bring it to a simmer.
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