Sweet and Sour Pork Chops
Crockpot Sweet and Sour Pork Chops turn out so tender they practically fall apart, covered in sticky, glossy sauce that tastes just like your favorite Chinese takeout (and the slow cooker does all the work).
The pineapple chunks bring natural sweetness and acidity that tenderizes the meat while it cooks, and the red and green bell peppers add color and a slight veggie crunch that balances the rich sauce.
This is one of those recipes that makes your house smell amazing all day. My family always asks if we’re ordering Chinese food, then they’re shocked when I tell them it’s been cooking in the Crockpot since morning.
Sweet and Sour Pork Chops Recipe Highlights
- Minimal prep with maximum flavor payoff
- One pot meal that practically cooks itself
- Uses ingredients you can grab at any grocery store
- Feeds four people with plenty of sauce for rice
- Perfect for meal prep since it reheats beautifully
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SWEET AND SOUR SAUCE – Store-bought sauce is exactly what you need here and saves you from mixing up a homemade version. Look for brands that list actual ingredients like pineapple or ginger instead of just corn syrup and food coloring. If your sauce looks really thin when you open it, set aside about ¼ cup before adding it to the crockpot. You can stir this back in at the end if the sauce needs thickening.
PINEAPPLE CHUNKS – Use canned pineapple packed in juice, not syrup. The syrup makes everything too sweet and throws off the tangy balance. The juice from the can goes right into the crockpot and helps make the pork more tender while it cooks. Fresh pineapple works too if you have it, just cut it into chunks about the same size as the canned stuff.
BELL PEPPERS – Red and green peppers give you that classic sweet and sour look. Use whatever colors you have on hand. Cut them into chunks about the same size as your pineapple so everything cooks evenly.
PORK CHOPS – Thick-cut boneless chops work best here because they stay tender during the long cook time. Look for chops that are at least 1 inch thick. Thin chops can dry out even in all that sauce. Bone-in chops work if that’s what you have, they just make serving over rice a bit messier.
How To Make Sweet and Sour Pork Chops
Please check the printable recipe card below for more detailed instructions.
- Combine sweet and sour sauce, pineapple with juice, and chopped bell peppers in the slow cooker.
- Add pork chops and cover with the sauce.
- Cover and cook on low for 6 hours.
- When done, sprinkle with sesame seeds and serve over rice.
Leftovers and Storage
STORE – Keep your Crockpot Sweet and Sour Pork Chops in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, which actually makes it cling to the pork even better when you reheat it.
FREEZE – Transfer cooled pork chops and sauce to freezer-safe containers, leaving about ½ inch of space at the top for expansion. Freeze for up to 4 months. The pineapple and peppers lose a bit of their texture after freezing but the flavor stays strong.
REHEAT – Microwave individual portions on 50% power for 2 to 3 minutes, stirring halfway through. For stovetop reheating, add the pork and sauce to a skillet over medium-low heat with a splash of water or pineapple juice if the sauce looks too thick. Heat for 5 to 7 minutes until warmed through.
MAKE AHEAD – You can prep everything the night before by combining the sauce, pineapple, and peppers in the slow cooker insert and refrigerating it overnight. In the morning, let it sit at room temperature for 15 minutes while you nestle in the pork chops, then turn on the crockpot and go about your day.
More Pork Dinner Recipes
Serving Suggestions
ROASTED POTATOES – These crispy golden potatoes make a great base for the sweet and sour pork if you want something heartier than rice. The crispy edges soak up the sauce beautifully.
FRIED RICE RECIPE – If you want to turn this into a full Chinese takeout experience at home, make a batch of fried rice as your base. The savory, slightly crispy rice adds another layer of flavor that plays well with the sweet sauce.
ROASTED FROZEN BROCCOLI – A side of roasted broccoli gives you something green and adds a fresh contrast to the sweet pork. Plus it’s easy to make while the pork finishes cooking.
EGG ROLLS – Pick up some frozen egg rolls and bake them while the pork finishes cooking. The crunchy wrapper and cabbage filling make this feel like a full Chinese restaurant spread.
SOUR CREAM MASHED POTATOES – Creamy mashed potatoes might not be traditional with sweet and sour pork, but they’re a comfort food match that works surprisingly well when you want something rich and satisfying.
Recipe Success Tips
SAUCE THICKNESS – If your sauce looks too thin after cooking, remove the pork chops and keep them warm. Switch the crockpot to high and let the sauce cook uncovered for 15 to 20 minutes, stirring every 5 minutes until it reduces and thickens. You can also whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir that into the bubbling sauce.
PORK CHOP DONENESS – The pork is done when it reaches an internal temperature of 145° Fahrenheit and feels tender when you press it with a fork. If you’re using thin-cut chops instead of thick ones, start checking at 2 hours on high or 4 hours on low. Thin chops cook faster and can dry out if you leave them in too long.
BROWNING FIRST – You don’t have to brown the pork chops before adding them to the crockpot, but if you have 5 extra minutes, searing them in a hot skillet adds a deeper flavor to the finished dish. Pat the chops dry, season with salt and pepper, and brown them for 2 minutes per side before nestling them into the sauce.
Expert Tip – Cut your bell peppers into slightly larger pieces than you think you need. They shrink quite a bit during the long cook time, and you want them to still have some presence in the final dish rather than disappearing into tiny soft bits.
Commonly Asked Questions
Can I use bone-in pork chops instead of boneless?
Yes, bone-in chops work fine and actually add more flavor to the sauce as they cook. Just know they take up more space in the crockpot and make serving a bit messier since you’ll need to work around the bones when plating over rice.
What if I don’t have a slow cooker?
You can make this in a Dutch oven in your regular oven at 300° Fahrenheit for about 2½ hours. Cover the pot tightly with a lid or foil and check the pork after 2 hours to make sure it’s tender and cooked through.
More Slow Cooker Recipes
Looking for more easy crockpot dinners? Try these reader favorites:
Crock Pot Country Style Pork Ribs – Another pork recipe that gets fall-apart tender in the slow cooker with a thick, rich sauce that tastes like you spent all day in the kitchen.
Slow Cooker Beef Teriyaki – If you love Asian-inspired flavors, this teriyaki beef delivers the same sweet-savory punch with tender beef that melts in your mouth.
Crockpot Salisbury Steak – Comfort food at its finest with tender beef patties smothered in mushroom gravy that cooks itself while you’re at work.
Crockpot Tuscan Chicken – Creamy, garlicky chicken with sun-dried tomatoes and spinach that turns plain chicken breasts into something worth getting excited about.
Sweet and Sour Pork Chops
Ingredients
- 1 16-ounce bottle sweet and sour sauce
- 1 20-ounce can pineapple chunks
- 1 large red bell pepper seeded and chopped
- 1 large green bell pepper seeded and chopped
- 2 pounds boneless pork chops thick-cut
- 2 tablespoons sesame seeds optional
Instructions
- Add the sweet and sour sauce, pineapple chunks with their juice, red bell pepper, and green bell pepper to the slow cooker. Stir until evenly combined.
- Nestle the pork chops into the sauce mixture, turning them as needed so they are fully coated.
- Cover and cook on low for 6 hours, until the pork chops are tender and reach an internal temperature of 145° Fahrenheit.
- Gently stir to coat the pork chops in the sauce once more. Sprinkle with sesame seeds and serve warm over rice or mashed potatoes.
Equipment
Notes
Slow Cooker Cook Times
ON LOW – 6 hoursON HIGH – 3 hours
Food Safety
The temperature should be at least 145º Fahrenheit at the thickest part of the meat.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.