No ImagePork Chops with Sweet and Sour Sauce

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  1. 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.

  2. 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!


  3. 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!!


  4. 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!

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  5. 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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