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Sweet and Sour Boneless Pork Chops


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  • Italian Version (Maiale in Agrodolce) from Saveur:
  • 4 Boneless thick-cut pork chops
  • 2 Tbsp vegetable oil
  • 1/4 cup corn starch
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1/4 cup soy sauce
  • 1/4 cup chili sauce
  • 1/4 cup honey
  • 4 (10-oz.) bone-in pork chops, frenched
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 ⁄3 cup balsamic vinegar
  • 2 tbsp. honey
  • 4 tbsp. unsalted butter
  • 1 sprig fresh rosemary, torn into 1" pieces


Servings 4
Adapted from


Step 1

Pat chops dry on both sides. Whisk together corn starch, sugar, salt and pepper. Dredge each chop in coating mixture.

Preheat oil in large skillet over medium heat. Add pork chops and cook until browned on all sides, about 6-8 minutes. Remove pork from pan. Add soy sauce, chili sauce and honey to now empty pan and bring to a simmer, scraping up any browned bits from the bottom of the pan until sauce begins to thicken slightly. Add pork chops and continue to cook until chops reach an internal temperature of 140.

1 Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.

2 Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.

3 Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

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