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Favorite Recipes: Sweet 'N' Sour Pork Chop Success

Recipe Author

Name: K. R. P. S. (THEkrps)
Total Recipes: 21



Sweet 'N' Sour Pork Chop Success

Dish: DInner
Dish Type: Pork
Cooking Method: Baked
Difficulty: 5 / 10
Servings: 6
Prep Time: 30 min.
Cook Time: 60-70 min.

  • 6 - Pork loin chops, cut ¾-inch to 1-inch thick
  • 2 T - Shortening
  • - PAM® Vegetable Cooking Spray
  • 1 t - Salt
  • ¼ t - Pepper
  • ½ C - RealLemon® Reconstituted lemon juice
  • ¼ C - Sue Bee® Clover Honey
  • ¼ C - Chopped onion
  • 1 T - Soy sauce
  • 1 t - Beef-flavor instant bouillon
  • 1 20-oz. - Can pineapple chunks in heavy syrup, well drained, reserving syrup
  • 3 t - Cornstarch
  • 1 C - Thinly sliced carrots
  • 6 - Green pepper rings

Sweet 'N' Sour Pork Chop Success

I think I got this recipe out of a Good Housekeeping Magazine, probably in the early 80s. It's obvious it was an ad for PAM® Vegetable Cooking Spray and Sue Bee® Clover Honey; what may not be so obvious is that it was also an ad for a Nordic Ware® Bake 'n' Serve Pan. I still have the page ripped out of the magazine folded down to the recipe; with food spatters and all! I think the first time I made it was for dinner with friends, Rachel and her boyfriend (at the time).

The magazine page!

It's great served over/with rice. Back in the 80s, I don't think there was such a thing as boneless chops. The pork is simply moist and fell off the bone. I've made it often over the years. Now I use boneless chops.

(makes 6 servings)


  1. Preheat oven, 350oF.
  2. In a large skillet, brown chops in shortening.
  3. Spray a shallow 3-quart baking pan with PAM® Vegetable Cooking Spray.
  4. Remove chops to baking pan; season with salt and pepper.
  5. Add carrots.
  6. In saucepan, combine RealLemon®, honey, onion, soy sauce, bouillon, and half the pineapple syrup.
  7. In small bowl, mix remaining pineapple syrup and cornstarch until smooth; stir into RealLemon®mixture.
  8. Cook, stirring until thickened; pour over chops.
  9. Cover; bake 350oF oven 50 to 60 minutes or until tender.
  10. Add pineapple chunks ; top each chop with a pepper ring.
  11. Bake covered, 10 minutes longer.
  12. Refrigerate leftovers.


My notes:

  • Pineapples: I can no longer find them in heavy syrup; I use the variety in their own juice now. I have also used slices rather than chunks.
  • Carrots: I just chop them up. Or, I use the mini ones that are now in the market.
  • Pepper: I use one pepper: I like color, so I don't always use simply green.
  • Pineapples & pepper: I'm not so careful with the final preparation with the pineapples and pepper rings. I generally just put them on.

Member Comments

Leave a comment about this recipe...

Catherine T. (phonelady61)
1/14/2011 11:28 AM ET
this sounds dee lish !!!
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