No-Fuss Pork Chops
These tender, mouthwatering chops taste a bit like sweet-and-sour pork but require little attention or time. I prepare them year-round whenever I'm on a tight schedule but still would like something scrumptious.
These tender, mouthwatering chops taste a bit like sweet-and-sour pork but require little attention or time. I prepare them year-round whenever I'm on a tight schedule but still would like something scrumptious.
- Carbohydrate 19.2700045 g
- Cholesterol 137.2617 mg
- Fat 21.671308 g
- Fiber 0.921495025027916 g
- Protein 41.879338 g
- Saturated Fat 6.4775439 g
- Serving Size 1 1 (302g)
- Sodium 681.277775 mg
- Sugar 18.3485094749721 g
- Trans Fat 2.7137297 g
- Calories 449 calories
Step-by-step
- In a skillet, cook pork chops in oil until browned on both sides, about 8 minutes.
- Add the onions; cook until tender.
- Combine pineapple juice, brown sugar, vinegar and salt; pour over pork chops.
- Cover and simmer until meat is tender, about 15 minutes.
- Serve over noodles if desired.
Visual Doneness Cues
Boneless loin cuts dry out quickly if overheated. Cook the meat until the internal center reaches 145 degrees Fahrenheit on an instant-read thermometer. Without a thermometer, press the center of the chop firmly with a clean finger. Properly cooked pork feels firm with slight springiness, matching the texture of the heel of your thumb. Raw meat feels soft and squishy, while overcooked meat feels rigid. Let the meat rest for three minutes before serving so the muscle fibers relax and retain their moisture.
Timing and Sequencing
Browning the meat takes roughly 8 minutes total in a hot skillet. Adding onions immediately after the meat browns prevents the pan from overheating while sweating the aromatics. Pouring the liquid ingredients last deglazes the pan. Simmering the covered skillet for 15 minutes fuses the pineapple juice, vinegar, and sugar into a cohesive glaze that coats the back of a spoon.
Substitution Strategies
Cider vinegar provides standard acidity, but white wine vinegar or lemon juice work as exact 1:1 volume replacements. Brown sugar supplies molasses notes; substitute dark muscovado sugar without altering the measurement. Pineapple juice balances the vinegar effectively. Orange juice provides a viable alternative if pineapple is unavailable, though it yields a less tangy finish.
