Sweet and Sour Pork Chops

Oh man, you MUST try these pork chops! Pan seared and then simmered in a sweet and tangy sauce made with pineapple, soy sesame, honey, garlic, and ginger. The addition of cornstarch creates a silky smooth, glossy glaze that you can't get enough of. The chops are juicy, the sauce is dreamy, and dinner is on the table in less than 20 minutes.

I'm totally in love with this sweet and sour sauce. It's made with pantry staples, including a 6-ounce can of pineapple juice as the base. Just open your fridge door and start dropping ingredients in the bowl. Then hit your spice rack. If you're missing something, leave it out. You can even substitute orange juice for the pineapple juice. After you whip up the quick sauce, the skillet does the rest.

About the chops: I chose "regular cut" chops - not thin and not thick. If you opt for "thick-cut" chops, you'll need to add a minute or so per side. And remember, you don't need to cook pork until it's shoe leather. It can still be pink in the middle. In fact, that's the best way to serve it, so it's nice and tender in every bite. If you're concerned, use an instant-read thermometer and make sure the pork reaches an internal temperature of 145 degrees. For "thin-cut" chops, you literally need about 30 seconds per side.

As I mentioned above, this sauce is incredibly dreamy. I suggest you serve rice or noodles on the side to soak it up.

Sweet and Sour Pork Chops

6 ounces pineapple juice
3 tablespoons soy sauce
1 tablespoon honey
2 teaspoons rice vinegar, regular or seasoned
2 teaspoons cornstarch
1 teaspoon sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
1 tablespoon peanut oil
4 pork loin chops (preferably bone-in), about 5-6 ounces each
Salt and ground black pepper
Chopped green onions for serving, optional

In small bowl, whisk together the pineapple juice, soy sauce, honey, vinegar, cornstarch, sesame oil, onion powder, garlic powder, and ginger. Set aside.
Heat the oil in a large skillet over medium-high heat. Season both sides of the chops with salt and pepper and add them to the hot pan. Cook for 1 to 2 minutes per side, until browned. Add the pineapple juice mixture and bring to a simmer. Simmer for 1 to 2 minutes, until the sauce thickens to the consistency of gravy and the chops reach an internal temperature of 145 degrees.
Top with the green onions before serving if using.

Serves 4