This hearty one-pan meal delivers a perfect balance of sweet and tangy flavors, reminiscent of classic home-style cooking. The pork chops are browned for a savory crust, then slowly braised in a rich sauce made with brown sugar, cider vinegar, and warm cinnamon. As the meat simmers, it becomes incredibly fork-tender, absorbing the aromatic spices. Canned sweet potatoes are added near the end to heat through without breaking apart, adding a creamy texture and natural sweetness that complements the savory pork. This dish is an excellent choice for busy weeknights or family gatherings, offering a satisfying, protein-packed meal that feels indulgent yet simple to prepare. Serve with a crisp green salad for a complete dinner.
Sweet-Sour Pork Chops & Sweet Potatoes
Description
This hearty one-pan meal delivers a perfect balance of sweet and tangy flavors, reminiscent of classic home-style cooking. The pork chops are browned for a savory crust, then slowly braised in a rich sauce made with brown sugar, cider vinegar, and warm cinnamon. As the meat simmers, it becomes incredibly fork-tender, absorbing the aromatic spices. Canned sweet potatoes are added near the end to heat through without breaking apart, adding a creamy texture and natural sweetness that complements the savory pork. This dish is an excellent choice for busy weeknights or family gatherings, offering a satisfying, protein-packed meal that feels indulgent yet simple to prepare. Serve with a crisp green salad for a complete dinner.Ingredients
Directions
-
Heat the salad oil in a 12-inch skillet over medium-high heat.
-
Add the pork chops and cook until browned on both sides.
-
Stir in the brown sugar, cider vinegar, salt, cinnamon, and 1 cup of water.
-
Reduce heat to low, cover the skillet, and simmer for 40 minutes, or until the pork chops are fork-tender.
-
Add the canned sweet potatoes to the skillet, cover, and cook for 5 minutes longer to heat through.
-
Meanwhile, in a small cup, blend the cornstarch with 1 tablespoon of water until smooth.
-
Remove the pork chops from the skillet and keep them warm.
-
Increase the heat under the skillet to medium.
-
Gradually stir the cornstarch mixture into the liquid in the skillet.
-
Cook, stirring constantly, until the sauce has thickened.
-
Spoon the thickened sauce and sweet potatoes over the pork chops and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 698.7kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 8.7g44%
- Cholesterol 181.6mg61%
- Sodium 9939.5mg415%
- Total Carbohydrate 33.8g12%
- Dietary Fiber 3.3g14%
- Sugars 15.2g
- Protein 67.5g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe was originally published in Women's Circle Magazine (1950).
Serve with a crisp green salad to balance the richness of the pork and sweet potatoes.
If the sauce is too thick, add a splash more water. If too thin, simmer uncovered for a few more minutes.
