These sweet and sour pork chops are seared to perfection on the Blackstone griddle, then glazed in a tangy pineapple sauce and served with fluffy white rice and crisp griddled veggies. It’s a bold, flavorful dinner that brings takeout-style comfort straight to your backyard.
After six days on the road—driving from Florida to DC to celebrate a dear friend’s promotion, reconnecting with old friends, and exploring corners of the capital we somehow missed when we lived there—we’re finally home.
It’s been a lot of fun to revisit the trip with my family, tell stories, remember our favorite parts and our favorite discoveries, love being able to catch up with friends—and revel in the fact that the three of us spent almost 1600 miles together cooped up in a car and not only do we still love each other, we didn’t kill each other!
The trip left me a little homesick in more ways than one; sometimes your heart settles in more than one place. But there’s nothing like coming back to your own kitchen, feeling the breeze in the backyard, and throwing together a home-cooked meal for your family.
These sweet and sour pork chops were the perfect way to settle back in—simple, flavorful, and full of that “we’re home” kind of comfort.
This recipe is everything I love about easy weeknight meals—quick to prep, full of bold flavor, and something the whole family will devour. The pork chops get a beautiful sear on the Blackstone griddle, then soak up a sticky-sweet glaze made with pineapple juice, vinegar, and just a hint of brown sugar.
Paired with crispy griddled veggies and fluffy white rice, it’s a dish that tastes like your favorite takeout—but made right at home, with fresh air, good company, and no delivery fee. If you’ve got 30 minutes and a hot griddle, you’ve got dinner.
Let’s get cooking!
Oh, and just for fun, because I’m trying to figure out how hard the content creators I manage have it, I made a video for this recipe. And oh my god, if anyone thinks it’s easy to be a social media content creator, you have a lot to learn! It is WORK.
I’ll get better at this, I promise! In the meantime, let’s get back to something I’m actually decent at, and that’s creating delicious recipes!
Sweet and Sour Pork Chops with White Rice and Veggies
Equipment
- Blackstone Griddle
Ingredients
For the Pork Chops:
- 4 ea pork chops
- salt and pepper to taste
- 1 tbsp oil for searing
- 1/2 tsp garlic powder
For the Sweet and Sour Sauce:
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tsp corn starch
- 2 tsp water
For the Veggies:
- 1 ea red bell pepper sliced
- 1 cup broccoli florets
- 1/2 ea sweet onion sliced
- 1 tbsp oil
For the Rice:
- 2 cups cooked white rice
- 1 tbsp oil
- sesame seeds for garnish optional
Instructions
- In a bowl or small saucepan, whisk together pineapple juice, ketchup, vinegar, soy sauce, and brown sugar. Bring to a simmer (on stovetop or a corner of the griddle). Add cornstarch slurry and stir until thickened. Set aside.
- Set your griddle to medium-high and oil the surface.
- Pat chops dry and season with salt, pepper, and garlic powder. Optional: dust lightly with cornstarch for a crispier crust.
- Sear on the griddle for 4–5 minutes per side (or until internal temp hits 145°F).
- In the last 2 minutes, brush with sweet & sour sauce and flip once more to caramelize. Remove and let rest.
- Add a bit of oil and toss on the veggies. Cook 6–8 minutes, stirring occasionally, until crisp-tender with some char. Season lightly.
- Add butter or oil to a clean zone on the griddle. Toss on the cold rice and stir-fry until heated through and slightly crispy in spots (4–5 minutes). Season with salt or a splash of soy sauce if desired (I desire). Add sesame seeds if using.
- Assemble and serve! I serve with extra sweet and sour sauce and pineapple chunks.
