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Sweet & Sour Pork Chops
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5 from 5 votes

Sweet & Sour Pork Chops

Sweet & Sour Pork Chops are doused in a delicious sauce made with balsamic vinegar and maple syrup that is so irresistible on pork and served with bell peppers and pineapple.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Keyword: Pork
Servings: 2 Servings
Calories: 493kcal
Author: Laura


  • 2 tbsp extra virgin olive oil divided
  • 2 boneless pork chops approximately 1/2” thick
  • Salt and pepper to season
  • 2 tbsp balsamic vinegar
  • 2 tbsp real maple syrup
  • 1 garlic cloves minced
  • 1/2 tsp dried rosemary
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1 cup fresh pineapple chunks
  • 1 green onion diced
  • fresh parsley chopped


  • Pre-heat oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicon mat. Set aside.
  • Season both sides of pork chops with salt and pepper. Heat one tablespoon olive oil in a large skillet over medium-high heat. Add the pork chops and cook for approximately 3 minutes per side. Then transfer to the baking sheet and bake for 10-15 minutes, until internal temperature reaches 140 degrees F.
  • Meanwhile, combine the vinegar, maple syrup, garlic and rosemary in a small saucepan over medium heat. Season with salt and black pepper, to taste, and cook, stirring occasionally, until slightly thickened, about 4-5 minutes. Reduce heat to low and continue to simmer, stirring occasionally, until ready to serve.
  • Meanwhile, add the remaining olive oil to the skillet used to sear the chops, over medium-high heat. When hot, add the peppers. Season with a sprinkle of salt and black pepper. Cook, stirring occasionally, until the peppers soften and develop a bit of color, about 5 minutes.
  • Add the pineapple and cook until heated through, about 2-3 minutes. Stir in the green onion and parsley, and remove from heat.
  • Remove pork chops from the oven. Cover and let rest for 5 minutes.
  • To serve, pour the glaze over the pork chops and serve alongside the peppers and pineapple.


Calories: 493kcal | Carbohydrates: 39g | Protein: 30g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 74mg | Potassium: 835mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1110IU | Vitamin C: 105mg | Calcium: 50mg | Iron: 1mg