Kittencal's Oven Pork Chops With Pineapple Sweet & Sour Sauce
January 16, 2014
Categories: Chops, Fathers Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, more
"a KC favorite!.. Plan ahead the pork chops must be refrigerated in the sauce for at least 8 hours or overnight or make it in the morning, refrigerate and bake at dinner time, serve hot cooked rice or noodles, you will love this I promise!"
- Serving Size: 1 (561.6 g)
- Calories 657.7
- Total Fat - 23 g
- Saturated Fat - 7.6 g
- Cholesterol - 165.7 mg
- Sodium - 1264 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 3.9 g
- Sugars - 40.7 g
- Protein - 63.9 g
- Calcium - 68.5 mg
- Iron - 3.7 mg
- Vitamin C - 23.6 mg
- Thiamin - 1.5 mg
Step by Step Method
Grease a roaster (that has a lid) I just use a small roaster.
In a bowl combine all the sauce ingredients together until well combined, start with 1/2 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
Heat a small amount of oil in a skillet.
Season both sides of the chops with garlic salt pepper. Add to the skillet and brown well on all sides. Transfer to the roaster (does not have to be in one layer).
Pour in all the sauce. Turn or move the chops to make sure they are coated with the sauce. Cover with roaster lid and refrigerate 8-24 hours.
Preheat oven to 350 degrees F.
Place the roaster in the oven and cook for about 1 1/2 hours or until very tender, I bake uncovered for the last 30 minutes (for thicker-cut it may take 2 hours or a little more).
Serve the sauce on or with cooked rice or noodles or serve it separate in a bowl. DELICIOUS!
No special items needed.