Sweet and Sour Pork Chops with White Rice and Veggies
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.
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.