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Sweet 'n' Sour Chops

Rated as 4.17 out of 5 Stars

"Since there's a lot of pork produced in the Midwest, I think this recipe represents our area well. My family likes to grill pork chops, and this is the recipe that they request most often. We love the sweet/sour tang of the marinade."
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35 m servings
Original recipe yields 6 servings


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  1. In a saucepan over medium heat, combine butter, sugar, cornstarch and salt. Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well. Bring to a boil, stirring constantly. Cook for 2 minutes or until thickened. Pour the soda into a 13-in. x 9-in. x 2-in. glass baking dish. Add 1/2 cup of the sauce; mix well. Add chops and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining sauce. Remove chops, discarding marinade. Grill chops, covered, over hot coals for 10-15 minutes per side or until juices run clear or the internal temperature reaches 145 degrees F (63 degrees C). Heat reserved sauce and serve over chops.


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Wonderful! I substituted the pineapple juice for apple juice (due to allergies) and it was still amazing.

I'll give it 4 stars knowing that next time I make this I will cut the pineapple juice down probably by half. I think it was a bit much. Just a bit too sweet for my liking, but wasn't bad.

The smell of the vinegar was WAY too overwhelming for me. I was sick from putting the marinade together and sick again the next day when I opened it to grill the chops. Kids didn't seem to mind ...

Great on smoked chops I use. Oven 350 degrees at 15 minutes with ingr. poured over. No salt added. Haven't even used the soda yet. Doesn't need it. Maybe one day when I actually marinade some ch...