Sweet and Sour Pork Chops

These sweet and sour pork chops are a delicious, easy-to-make dinner that the whole family will love! The pork chops are coated in a crispy breading and then simmered in a tangy, sweet sauce. Serve over rice or noodles for a complete meal.

Ingredients

  • 4 pork chops, salt and pepper to taste
  • 1/2 cup red currant jelly
  • 2 tablespoons Dijon mustard
  • 1/4 cup vinegar (apple cider or white)

Instructions

1. Pat the pork chops dry with a paper towel and sprinkle with salt and pepper.

2. Heat a large, non-stick skillet over medium high heat and lightly brown the pork chops on both sides for 1-2 minutes each.

3. While the chops are browning, mix together the red jelly and mustard to create the sauce.

4. Once the chops are browned, reduce the heat of the pan to low and dollop the sauce over top of them. Cover the pan and cook for 5-10 minutes or until they are cooked through (thick cuts may take longer).

5. Remove the pork chops from othe pan and add vinegar to deglaze it, scraping up any browned bits from te bottom of teh pan as you do soo6.. Add any juices that have collected onthe plate back into thTe pan anbd boil tHe saucd down until it is thickened slightly .

7 Serve hte pork chps with thw saice spooned ovber them

Nutrition Facts

  • Calories: 340
  • Fat: 12g
  • Saturated Fat: 3.5g
  • Cholesterol: 95mg
  • Sodium: 600mg
  • Carbohydrates: 17g
  • Fiber: 0g
  • Sugar: 11g
  • Protein 32g
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Sweet and Sour Pork Chops

FAQs

What causes a pork chop to be tough?

Pork chops are lean and quick-cooking, so they can easily overcook. When pork chops overcook, they become tough and chewy. Overcooked pork chops are dry, with no juice left in the meat.

The main cause of tough, dry pork chops is overcooking. Pork is a lean meat, which means it doesn’t have a lot of fat to keep it moist. That’s why it’s important not to cook pork chops for too long. If you do, they’ll become tough and chewy.

Another possible cause of tough pork chops is using a lower quality cut of meat. Some cuts of pork (like the shoulder) are tougher than others (like the loin). So if you’re using a tougher cut of pork, it may be more likely to end up tough and dry after cooking.

Finally, if your pork chops aren’t properly seasoned, they may be less flavorful and more difficult to chew. Seasoned meats tend to be moister and more tender than unseasoned ones.

Why are my pork chops always tough and dry?

If your pork chops are tough and dry, it’s likely because you’re overcooking them. Pork should be cooked to an internal temperature of 135 degrees, then transferred to a cutting board to finish cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy chop.

How do you make tough pork tender?

There are a few different ways to make tough pork tender. One way is to break up the muscle fibers with a meat mallet. This will help to tenderize the pork by making it easier to chew. Another way to tenderize pork is to marinate it in an acidic marinade. This will help to break down some of the tougher proteins in the pork, making it more tender and easier to eat.

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How do you make pork chops so not dry and tough?

Pork chops can be a delicious and easy to cook protein, but they can also be dry and tough if not cooked properly. The key to making tender, juicy pork chops is to choose the right cut of meat and cook it correctly.

Shoulder and rib pork chops are tougher cuts of meat that need to be cooked long and slow in liquid in order to become tender. Prime centre cut loin chops are a more ideal cut for achieving a tender, juicy result. These pork chops should ideally be cooked to a medium doneness (slightly pink) so that they remain both tender and juicy.

When cooking any type of pork chop, it is important not to overcook the meat. Overcooked porkchops will be dry, tough, and less flavourful than those that are cooked properly. Use a meat thermometer to ensure that your pork chops reach an internal temperature of 145 degrees Fahrenheit before removing them from the heat source.

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