SWEET AND SOUR PORK CHOPS WITH VEGETABLES

I love easy dinners! These Sweet and Sour Pork Chops are a great alternative to take-out. They require no chopping and only a few pantry staples for the sauce. It also meals preps well. I don’t know what else to ask.

HOW TO AVOID DRY PORK CHOPS

This method is a great alternative to making dry and hard pork chops. The outside of the pork chops can be browned by heating them in a skillet and then adding the sauce to finish them.

A thermometer that can instantly read the temperature of your meat is a great investment if you are new to cooking pork or meat. You usually get a tough, dry hockey puck if you cook meat past this point. The safe internal temperature for pork chops is 145oF. This Digital Instant Read Thermometer is a great tool in the kitchen. It retails for less than $15 but is worth it.

HOW CAN I REDUCE THE SUGAR CONTAINED IN SWEET AND SMALL PORK CHOPS?

By nature, sweet and sour sauces are sugar-based. It is possible to reduce the amount by a tablespoon, depending on how you like it. However, this recipe is unsuitable for those with a low-sugar diet. I haven’t tried sugar substitutes, so I can’t tell how they would work here.

SAUCE OPTIONS

It is very simple to make this sauce. However, you can spice it up by adding some grated ginger, red pepper flakes, or sriracha. You can substitute the sweet and sour sauce with my Homemade Teriyaki Sauce.

What kind of pork chops should I use?

This recipe can be used with boneless, 1-inch-thick pork chops. They will cook quicker if you use thinner pork chops. Thicker pork chops and bone-in pork chops will cook faster. A meat thermometer that can be read instantly is valuable!

SWEET AND SOUR PORK CHOPS WITH VEGETABLES

These sweet and sour pork chops with vegetables are quick and easy to make.

Prep time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

INGREDIENTS

  • 1/2 cup brown sugar ($0.32)
  • 1/2 cup rice vinegar ($0.96)
  • 1/4 cup ketchup ($0.20).
  • 1/4 cup water ($0.00
  • 2 tsp soy sauce ($0.08)
  • 2 teaspoons cornstarch ($0.02)
  • 4 boneless, center-cut pork chops, 1 inch thick (approx 1.5 lbs. total) ($5.50)
  • One teaspoon of salt and pepper ($0.05).
  • 2 Tbsp of cooking oil ($0.08)
  • 12 oz. frozen stir-fry vegetables ($1.65)

INSTRUCTIONS

  • Mix the brown sugar, rice vinegar and ketchup in a bowl. Stir until the sugar is dissolved. Put the sauce aside.
  • Season the pork chops by adding a pinch of salt to each side.
  • Heat a large skillet on medium heat or slightly above. Once the skillet has heated up, drizzle the oil on the pan and swirl it to coat. Cook the pork chops for 5 minutes on each side or until nicely browned. To keep warm, transfer the pork chops onto a plate.
  • Continue to stir the vegetables in the skillet for two minutes or until they are tender. After the sauce has settled slightly, please give it a quick stir before adding the vegetables to the skillet. Continue stirring until the sauce simmers. At this point, it will thicken to a shiny glaze.
  • Return the pork chops to the skillet along with the sauce and vegetables. Allow the pork chops to simmer in the sauce for another 2-3 minutes or until the internal temperature reaches 140oF. Serve the pork chops hot with rice or noodles.

NUTRITION

Serving Size: 1 Serving Calories: 298.33 Kcal Carbohydrates: 41.85 G Protein: 9.05 G Fat: 11.13g Sodium: 396.25mg Fiber: 3.58 g

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