Sweet And Sour Pork
Sweet And Sour Pork is an easy 30-minute meal that’s family friendly and so tasty. Tender pork sautéed with onions and peppers and coated with the easiest sweet and sour sauce. Note: You can also make this with chicken and see notes for low-carb options.
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When I was growing up my mom had a lot of handy quick meals she could cook on the fly, and Sweet and Sour Pork was one of them. I loved it then and I still do! She would serve it with rice or mashed potatoes and both were equally good; the perfect bed to hold all that yummy sauce.
Meat:
This dish works great with both pork or chicken. If I’m making this with pork I typically use boneless pork chops, but I’ve also used pork tender loin for ultra tender meat. And if I’m using chicken I like using chicken breasts, but you can use boneless skinless thigh meat as well.
Veggies:
The original recipe is made with celery instead of red onion but I really like the boost of flavor the onion adds to this dish. Although you could easily throw in some sliced celery in addition to the peppers and onions for extra veg action, or use other veggies you think you and your family would love. It all gets smothered in the sweet and sour sauce so you really can’t go wrong here.
The Sauce:
One of the best parts about this recipe is the 3-ingredient sauce. I use good quality ketchup, a little pure can sugar, and white vinegar. That’s it! It’s so delicious and when combined with the meat and veggies it’s the perfect sweet, sour, savory combo.
Low-Carb:
If you’re trying to watch your carbs and/or sugar, try using low sugar ketchup and replace the granulated sugar for your favorite low-carb sweetener. Also skip using the flour to coat the pork. Sweet and Sour Pork can be served over my Creamy Mashed Cauliflower or Cauliflower Rice for a lower-carb meal.
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Sweet and Sour Pork
Ingredients
- 4 thick boneless pork chops cut in 1 inch cubes can use pork tenderloin or chicken breasts or thigh meat
- 1/4 cup flour
- 3 tbsp olive oil, divided
- 1 large green bell pepper cut in 1 inch pieces
- 1/2 red onion cut in 1 inch pieces
- 3/4 cup good quality ketchup
- 4 tbsp granulated sugar
- 1/3 cup white vinegar
- 1/2 cup water
- salt & pepper
- cooked rice or mashed potatoes
Instructions
Have ingredients prepped before you begin cooking.
- In a small bowl combine ketchup, sugar, and vinegar. Set aside until ready to use.
- Heat a large non-stick skillet to medium high and add 1 tbsp of olive oil along with peppers and onions. Cook stirring occasionally for 3-4 minutes.
- While the veggies cook add cubed pork to a large Ziploc bag. Sprinkle a little salt and pepper over the pork along with the flour. Seal bag and shake until pork is lightly coated in flour.
- When peppers and onions are just tender (you still want some crisp to them) remove from the pan and set on a plate.
- Add the remaining olive oil to the pan and spread out pork in an even layer. Cook 3-4 minutes per side until golden brown, being careful not to overcook it.
- Add the peppers and onions back to the pan and pour in prepared sauce and water. Stir to combine and cook stirring often until sauce is thickened, about 5 minutes.
- Serve over rice or mashed potatoes.
Notes
- Sliced celery
- Broccoli florets
- Carrot slices
- Bell peppers
- Zucchini
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