a balanced plate with room for dessert

Sweet and Sour Pork


I originally made this dish in my Food Science lab during fall semester using seitan, a meat substitute. The entire lab was really interesting, since it was based on using meat-substitutes. We used tofu, seitan, tempeh, and beans to make a huge variety of delicious dishes. This one was my favorite, and I decided to recreate it at home. While I enjoyed the seitan, I opted to use pork, since that was what I had on hand. Since then, I have also made this dish with chicken – both are very good!

Sweet and Sour Pork
serves 4

2 teaspoons canola oil
1 pound pork chops, cubed
2 cloves garlic, minced
1 large bell pepper, cut in strips
1 large onion, chopped
1 20 ounce can pineapple chunks with juice
1 cup pineapple juice
1/3 cup brown sugar
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
2 tablespoons cornstarch

  1. Heat oil in a large skillet over medium heat. Add pork and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook until tender-crisp, stirring occasionally.
  2. Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in pineapple chunks just before serving.
  3. Serve with white or brown rice.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Sweet and Sour Pork

  1. Dear Jenni,

    This dish was amazing! I’ve never been a fan of warm pineapple until this dish and now it’s one of my favorites. Thanks for posting it!

  2. Made this last fall and was craving it again tonight – it didn’t disappoint! Glad to see you’re back to the regular blogging. I have a lot of recipes to catch up on!

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