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Quick Notes: These Baked Sweet and Sour Pork Chops don’t require a brine. They will come out moist and flavorful without one, but feel free to brine them if you like. Also, baking time may vary depending on the size of your chops. Try using a meat thermometer to make sure the internal temp is 145 F. Don’t double the sauce. This makes a fuckload of sauce.
Ingredients
- 4 pork chops
- 1/4 cup cornstarch
- 1 cup light brown sugar
- 1 small can pineapple tidbits, reserve juice
- 6 oz can pineapple juice
- 2/3 white vinegar
- 2 tablespoons teriyaki or soy
- 1 green pepper, chunked
- 1 other color pepper (red, orange, yellow, purple in my case), chunked
Instructions
- Preheat the oven to 375 degrees.
- In a medium-sized saucepan, mix together brown sugar and cornstarch over medium-high heat.Â
- Stir in all the liquids (including the juice from your canned pineapple). Bring it to a boil and cook for about one minute. It should thicken up to be pretty fucking thick. If it's too thick you can add a little bit more fluid but be careful about throwing off your juice/vinegar ratio too much or this sauce will taste like crap.Â
- Add the pineapple and peppers. Cook until the pepper begins to soften, or for about 4 minutes. Remove from heat.
- In a 9 x 13 baking pan (or huge fucking casserole dish) add your pork chops. Cover them in the sauce.
- Bake uncovered for about 40 minutes, or until the pork chops reach an internal temp of 145.
- Remove from the oven and allow to sit for about 15 minutes before serving as the sauce will thicken.Â
- Serve with rice (or whatever you like).
This recipe would go great alongside our Piña Colada Rice!Â
Like the sauce but not into porkchops? Try it with our Sweet and Sour Meatballs.
