Sweet and Sour Pork Chops
Make this Cook Yourself Thin recipe. Serves 4. Calories per serving, pork chops: 290. Calories per serving, brown rice: 175
Make this Cook Yourself Thin recipe. Serves 4. Calories per serving, pork chops: 290. Calories per serving, brown rice: 175
- 1/4 teaspoon pepper
- 3 cup chicken stock
- 1 1/2 teaspoon sugar
- 1 tbs dry sherry
- 2 tbs low-sodium soy sauce
- 1 lb boneless pork loin chops 1 in think (cubed)
- 2 tbs pineapple juice
- 1 tbs ketchup
- 1/2 teaspoon white vinegar
- 3 tbs canola oil
- 1 ea red onion, peeled, trimmed and cut into 1-inch c
- 2 ea bell pepper (red or green) 1 in cube
- 1 1/2 cup brown rice
- Carbohydrate 69.9517631184095 g
- Cholesterol 81.3767219905206 mg
- Fat 22.5473071828445 g
- Fiber 4.03311392147663 g
- Protein 35.8982351267207 g
- Saturated Fat 4.52681680390415 g
- Serving Size 1 1 Serving (514g)
- Sodium 750.656011480802 mg
- Sugar 65.9186491969329 g
- Trans Fat 1.21004151261175 g
- Calories 635 calories
Step-by-step
- To make the pork chops: Combine sherry, pepper, 1 tablespoon of the soy sauce, and 1/2 teaspoon of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinate in the refrigerator.
- Stir together pineapple juice, ketchup, vinegar, the remaining tablespoon of soy sauce, and remaining teaspoon of sugar in a small bowl until well combined.
- Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a large dish. Heat another tablespoon of the oil in the same skillet over medium-high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Transfer to the same dish.
- Heat remaining tablespoon of oil in the same skillet over medium-high heat until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden-brown crust forms on the bottom, about 1 1/2 minutes. Turn the cubes over and cook until a golden-brown crust forms on the other side, about 1 1/2 minutes. Return onion and peppers to the pan and toss to combine. Add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately.
- To make the brown rice: In a saucepan, bring the stock to a boil and add the rice. Cover with a lid and let simmer for 20 to 30 minutes. Using a fork, fluff the grains and serve.
Unlike heavily battered deep-fried Cantonese pork preparations, this version relies on a quick pan-sear for the protein and rapid-cooked vegetables to build distinct flavors without excess oil. While standard restaurant sweet and sour dishes often depend on commercial cornstarch slurries or pre-made bottled mixes that obscure the pork, this home-cooked technique honors the dish's historical roots in Cantonese banquet cooking by balancing tartness and sweetness through precise liquid reduction. Furthermore, if dietary needs require avoiding soy, tamari provides a direct one-to-one replacement, and coconut aminos can substitute when navigating soy allergies, provided you reduce the added sugar slightly due to their natural sweetness.
Achieving the Proper Sear
Boneless pork loin can dry out rapidly if overcooked, making high-heat management essential for maintaining juiciness inside while developing a deep crust outside. Heat a large nonstick skillet over medium-high heat until the canola oil shimmers but does not smoke, then lay the cubed pork in a single layer without overcrowding the pan. Leave the meat entirely undisturbed for 90 seconds to allow the proteins to brown fully before turning, which guarantees a rich caramelized exterior and prevents moisture from releasing prematurely into the skillet.
Efficient Grain Preparation
Simmering brown rice directly in chicken stock instead of plain water transforms the grain from a neutral base into a savory component that absorbs extra depth while boiling for 20 to 30 minutes. Once tender, use a fork rather than a spoon to separate the grains gently, incorporating air to prevent the starches from compacting into a heavy mass before serving alongside the pork and vegetables.
