Pork Chops with Sweet and Sour Sauce

This is one of the first recipes I learned to cook from the Silver Palate Cookbook decades ago. I’ve made some adjustments to the recipe over the years. The original recipe calls for black currant jelly. I find red currant jelly works fine, or any red berry jelly for that matter. You just want a nice fruit jelly to balance the vinegar and mustard for the sauce, which is essentially a sweet-sour sauce. Cooking times will vary depending on how thick your pork chops are. Thin pork chops will cook very quickly, the thicker ones will take more time. In either case this recipe can be made in less than 30 minutes and makes for a delicious and convenient meal.

Pork Chops with Sweet and Sour Sauce Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

Can be prepared in 25 minutes or less.



  • 4 pork chops
  • Salt
  • Pepper
  • 1/2 cup of red currant jelly (or any red berry jelly, not jam)
  • 2 tablespoons of Dijon mustard
  • 1/4 cup cider vinegar or white vinegar


1 Pat chops dry with a paper towel, they'll brown better. Sprinkle with salt and pepper.

2 Heat a large, stick-free skillet on medium high heat. Lightly brown the pork chops on both sides, for a minute or two each.

3 While the chops are browning, mix the red jelly with the mustard. Once the chops are browned, reduce the heat of the pan to low. Dollop the sauce over the chops. Cover the pan. Cook for 5-10 minutes or until the pork is just cooked through (thick cuts may take longer).

4 Remove the pork chops from the pan. Add vinegar to the pan. Increase the heat to high and boil down the sauce, scraping up any browned bits from the bottom of the pan. Add any juices that have come out of the chops while they've been sitting back to the pan.

Serve the pork chops with the sauce spooned over them.

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Showing 4 of 20 Comments

  • Tomoko

    I find that my porkchops are always tough. How do you avoid a dry, tough, porkchop? Any tricks or tips?

    I do try to cook them well though… just for safety…

    You can brine the pork chops first, which is something we often do. Check out the brine on the pork roast with cardamom mushroom sauce recipe. As for safety, there hasn’t been a case of trichinosis in domestic pork here in the US for over 50 years. Consequently, it is no longer necessary to cook the pork until it is tough as shoe leather. A little pink in the middle is perfect. ~Elise

  • Rossella

    Hi Elise, do you think that an apricot jelly could be an interesting variation? Thx

    Yes! I think that would great. ~Elise

  • Hannah

    Do you put any oil/butter into the nonstick pan, or just brown the chops in the “dry” pan? I’ve never tried browning meat without some kind of oil before – just wondering if it works.

    Oddly no. I just brown the chops as is, no added fat. BTW, my mom will sometimes sprinkle salt on the pan before laying down the meat. The salt acts like little ball bearings and helps keep the meat from sticking to the pan. She does this with any steak, burger, or chop. ~Elise

  • Shannon

    Just curious, why jelly not jam?

    Jelly will simmer down better into a smooth sauce. Jam will be lumpy. You could use jam though if that’s what you had and wanted to try it out. ~Elise

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