Simple Sweet and Sour Chops

Total Time
Prep 5 mins
Cook 20 mins

Tried these for dinner tonight, very very good, easy and quick!! Served with rice and green beans. (from Canadian Living)

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 4 pork loin chops, 1/2 to 3/4 inch thick,trimmed
  • 34 cup chicken stock
  • 2 tablespoons sugar (I use splenda)
  • 2 tablespoons wine vinegar
  • 2 cloves garlic, smashed
  • 1 pinch pepper


  1. In nonstick frypan, heat oil over medium high heat, cook chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes.
  2. Transfer to a plate.
  3. Add to frypan, stock, sugar, vinegar, garlic and pepper; cook over high heat,stirring often, until syrupy, about 5 minutes.
  4. Return chops and any accumlated juices to frypan; turn to coat and heat through.
Most Helpful

Great flavor, juicy chop. I cut the recipe in half and did not get the splenda quite right so I added an ounce of Madiera and perfect, got a nice stick to the chop glaze. I served the chope with Tomatoe Mushroon green beans, plain steamed cauliflower and 4 cheese ravioli (only 5 ravioli) Excellent dinner Dorothy thanks! Added comments - made these again loved them as much as the first time - this time Iseved them with Braised Fennel, steamed carrots & boil ed Potatoes I mashed the potatoes with my fork and poured the sauce from the chops over them The pictue does not do them justice Thanks again Derf

Bergy June 02, 2004

This was a very quick, very east, very tasty dish. So many quick porkchop recipes don't really have much flavor. This one pleased my meat and potato husband and my 2 year old. We had noodles, cauliflower, and fresh bread with it. A great meal.

molly pruitt March 26, 2003

Nice and easy for a weeknight supper. Good flavour. The sauce didn't really get "syrupy" for me -- I don't know whether that's because I didn't cook it long enough. I'll be keeping this recipe for when I want a meal on the table in under 30 minutes.

cpenner June 12, 2003