Sweet 'N Sour Chops
Sweet 'N Sour Chops features tender pork chops glazed with a tangy orange and brown sugar sauce, perfect for family dinners or casual gatherings with vibrant flavors.
Ingredients
Instructions
- Brown the chops on both sides in a skillet.
- Season the chops with salt and pepper to taste.
- Drain any excess fat from the skillet.
- Combine orange juice, brown sugar, orange marmalade, and vinegar; stir until well mixed.
- Pour the sauce over the chops in the skillet; cover and simmer for 45 to 50 minutes or until the chops are cooked through.
- Remove the chops from the skillet and keep warm.
- Increase the heat and boil the remaining sauce until thickened.
- Pour the thickened sauce over the chops before serving.
Tips & Substitutions
For an extra layer of flavor, consider marinating the pork chops in the orange juice and vinegar mixture for a few hours before cooking. If you don't have orange marmalade, a mix of apricot jam and a splash of orange juice can serve as an effective substitute. Ensure the chops are at least 1 inch thick for optimal juiciness, similar to the thickness used in recipes like Tennessee Pork Ribs (Light).
Serving Suggestions
Serve the Sweet 'N Sour Chops with steamed rice or mashed potatoes to soak up the delicious sauce. A side of sautéed green beans or a fresh garden salad complements this dish well. For a festive touch, pair it with a glass of Fruit Punch With Frozen Fruit Ring to enhance the meal experience.
Storage & Reheating
Store leftover Sweet 'N Sour Chops in an airtight container in the refrigerator for up to 3 days. To reheat, place the chops in a skillet over medium heat, adding a splash of water or orange juice to maintain moisture. Cover the skillet to create steam, reheating until warm throughout, about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet 'N Sour Chops contains roughly 233 calories, with 2g protein, 52g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 523mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, chicken thighs or boneless chicken breasts can be substituted for pork chops. Adjust the cooking time accordingly, as chicken will typically require less time to cook through. Be sure to check for doneness using a meat thermometer to ensure safety.
What can I do if the sauce is too thin?
If the sauce doesn't thicken as desired, you can create a slurry by mixing a tablespoon of cornstarch with cold water and adding it to the sauce while it simmers. Stir continuously until the sauce reaches your preferred consistency.
Can I make this dish ahead of time?
Absolutely! You can prepare the chops and sauce in advance, then store them separately in the refrigerator. When ready to serve, warm the sauce and reheat the chops gently to retain moisture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).