This Sweet and Sour Pork is one of those dishes that makes your kitchen smell like heaven and your stomach start to rumble before you’ve even plated it. The pork gets perfectly golden and crisp on the outside, while staying juicy and tender inside—exactly how pork should be. Then it’s tossed in a sticky, tangy-sweet sauce that clings to every bite. You know that sauce you can’t stop scooping up with your rice? Yeah, that’s the one. I’ve always thought there’s something comforting about dishes that mix sweet and savory. Maybe it’s because they remind us that food doesn’t have to be serious to be delicious. When I make this, I like to double the sauce. Why? Because someone (okay, me) always ends up sneaking an extra spoonful straight from the pan. Whether you’re cooking for family or just treating yourself after a long day, this quick pork chop recipe never disappoints. It’s the kind of easy pork recipe that feels like a reward—crispy, colorful, and downright addictive. If you’ve been looking for fried pork chop recipes or just great pork recipes in general, you’re about to find your new favorite.

1) Key Takeaways
2) Easy Sweet and Sour Pork Recipe
3) Ingredients for Sweet and Sour Pork
4) How to Make Sweet and Sour Pork
5) Tips for Making Sweet and Sour Pork
6) Making Sweet and Sour Pork Ahead of Time
7) Storing Leftover Sweet and Sour Pork
8) Try these Main Course next!
9) Sweet and Sour Pork
10) Nutrition

1) Key Takeaways

This Sweet and Sour Pork is my go-to when I want something crispy, saucy, and comforting without spending the whole day in the kitchen. The balance between tangy and sweet is just perfect, and it’s one of those pork chop recipes that always get everyone asking for seconds. Whether it’s a weeknight dinner or a lazy weekend meal, this recipe never lets me down.

I love how the sauce clings to every bite of pork, creating that sticky glaze that looks like it came straight out of a restaurant kitchen. The best part is how easy it is to pull together. You fry the pork, toss it in the sauce, and boom—you’ve got a meal that makes you proud of your cooking skills.

Every time I make this dish, I think about how quick pork chop recipes can turn an ordinary night into something special. There’s nothing fancy about it—just simple, honest ingredients and a little love in the pan.

2) Easy Sweet and Sour Pork Recipe

Sometimes you just need a dish that makes people stop talking mid-bite. This is that dish. The crispy pork, coated in a shiny, tangy-sweet sauce, brings back memories of family dinners where the kitchen smelled so good it felt like a hug. I promise, this one will make your taste buds do a little happy shuffle.

What I love about this easy pork recipe is how it manages to feel both special and simple. You don’t need fancy cuts of meat or complicated sauces. Just pork, a few pantry staples, and the right attitude. The sauce thickens into a glossy coat that turns every bite into a little moment of joy.

And if you’ve been searching through endless pork recipes wondering which one’s worth trying—stop right here. This one hits every note. Sweet. Tangy. Crispy. Comforting. It’s everything you want in fried pork chop recipes rolled into one happy plate.

3) Ingredients for Sweet and Sour Pork

Pork Tenderloin: I like to use pork tenderloin because it stays tender and juicy even after frying. You can use pork shoulder if you prefer a richer bite—it just depends on your mood and what’s in the fridge.

Cornstarch: This is the secret to that golden, crisp crust. Coat the pork evenly, and you’ll get that perfect crunch that holds up even after you toss it in the sauce.

Eggs: The eggs help the cornstarch stick to the pork and create that beautiful texture when fried. Think of them as the glue that makes the magic happen.

Bell Peppers and Onion: These add color and a little crunch to the dish. I love using a mix of red and green peppers because they make the plate look like something out of a cookbook photo shoot.

Pineapple Chunks: That burst of sweetness balances everything out. It’s like the dish is winking at you with each bite.

Ketchup, Vinegar, Brown Sugar, and Soy Sauce: This combo is the heart of the sauce—sweet, sour, and just a bit savory. It’s the kind of sauce that makes you want to lick the spoon when no one’s watching.

4) How to Make Sweet and Sour Pork

Step 1. Start with the pork. Cut it into bite-sized pieces and season it with a little salt and pepper. Dredge each piece in cornstarch, then dip it into the beaten eggs, and back into cornstarch. Yes, double-dipping—trust me, it’s worth it.

Step 2. Heat your oil in a large pan. When it’s hot enough that a drop of water sizzles, fry the pork in small batches until it’s golden and crispy. Don’t overcrowd the pan—let those little nuggets breathe and brown.

Step 3. Once the pork is done, drain it on paper towels. In another skillet, sauté your onions and peppers until they’re tender but still have some crunch left.

Step 4. Mix your sauce ingredients in a bowl—ketchup, vinegar, brown sugar, soy sauce—and pour them into the skillet. Let the sauce simmer until it starts to thicken.

Step 5. Add your pineapple chunks and toss in the crispy pork. Stir until everything is coated in that glossy, sticky goodness. Serve it up over rice, and you’re golden.

5) Tips for Making Sweet and Sour Pork

Don’t rush the frying. Let the oil get hot enough before you add the pork. If the oil’s too cool, the coating will soak up the oil and lose its crunch. Trust me, that crisp bite makes all the difference.

If you want a lighter version, you can bake the pork cubes instead. They won’t be quite as crispy, but the flavor is still amazing. I’ve done this a few times when I didn’t feel like dealing with oil splatters, and it worked beautifully.

And here’s my favorite secret—make extra sauce. I always do. Someone (okay, me) will end up spooning it over rice or even just eating it straight from the pan. No shame here. These little tweaks turn quick pork chop recipes into something truly special.

6) Making Sweet and Sour Pork Ahead of Time

I’ve learned the hard way that this dish is even better the next day. If you’re planning ahead, fry the pork and make the sauce separately. Keep them in the fridge, and just combine them before serving. It keeps the pork from going soggy and makes it feel freshly made every time.

When I’m having guests over, I like to make the sauce a few hours early. The flavors get deeper, and the kitchen smells incredible when you warm it up later. A little planning goes a long way here.

Whether it’s a family dinner or meal prep for the week, this easy pork recipe saves time and still delivers the comfort food punch you crave. The sauce keeps beautifully, and the pork reheats like a dream when you do it right.

7) Storing Leftover Sweet and Sour Pork

Leftovers are my favorite part of cooking. Store the pork in an airtight container and keep it in the fridge for up to three days. It reheats nicely in a skillet or even the microwave if you’re short on time.

When reheating, splash in a bit of water or chicken broth to loosen the sauce. It brings it right back to life and makes it taste like it’s fresh off the stove.

If you plan to freeze it, let it cool completely before sealing it in a freezer-safe bag. When you’re ready, thaw and reheat over medium heat. It’s still one of the most satisfying pork chop recipes I’ve ever made.

8) Try these Main Course next!

9) Sweet and Sour Pork