Sweet and Sour Pork Chops

Make quick and easy pork chops with a sweet and sour sauce using red currant jelly and Dijon mustard. 25 minutes start to finish, with barely any prep.

pork chops with sweet and sour sauce
Elise Bauer

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!

Sweet and Sour Pork Chops

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings

Can be prepared in 25 minutes or less.


  • 4 pork chops

  • Salt

  • Ground black pepper

  • 1/2 cup red currant jelly (or any red berry jelly, not jam)

  • 2 tablespoons Dijon mustard

  • 1/4 cup apple cider vinegar or white vinegar


  1. Pat dry pork chops and sprinkle with salt and pepper:

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

  2. Brown the pork chops on both sides:

    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. Make the sauce:

    While the chops are browning, mix the red jelly with the mustard.

  4. Dollop sauce over pork chops:

    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).

  5. Add vinegar, reduce the sauce:

    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.

Nutrition Facts (per serving)
113 Calories
5g Fat
7g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 113
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 33mg 11%
Sodium 372mg 16%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 11g
Vitamin C 6mg 29%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 208mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.