Pork Chops with Sweet and Sour Sauce

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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

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

Can be prepared in 25 minutes or less.

Ingredients

  • 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

Method

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

  • Ben Gilbert

    Thanks. I’ve made these several times. Pepper Jelly and apricot jelly also work well. Blackberry jelly is good but the color is weird. I tried it once with an onion garlic marmalade which was good also.

  • Gwen

    I my goodness, this was the best ever! Okay, I didn’t follow the directions exactly – I browned the chop in a cast iron skillet, used a habanero jelly that I picked up in Montana, and served the chop over a bed of fresh baby power greens with a side of roasted cauliflower. So incredibly simple and so very delicious. This one goes in the “make often” pile!

  • Tim

    WOW!! These were excellent!! I used homemade crabapple jelly. One of the comments I followed suggested that the pork not be overcooked and that pink in the middle was ok. That made all the difference for me!! They were slightly pink and not tough at all!!

  • Stacey

    I’m making this now with blackberry preserve and yellow mustard. I’ll let you know how it turns our but it smells awesome!

  • jay

    I’m always looking for new ways to cook pork chops, since I can never replicate my Step-Mother’s method.
    This one sounds good, except I’m not buying any red jelly just for this recipe. I will be using orange marmalade and I don’t have to guess how it will taste. It will be deeelish! Thanks for a new one to add to my file.

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