Sweet and Sour Pork with Seasoned Potatoes


Quick skillet meals are so helpful in a busy family. Especially in the summer when you aren't keen on turning on the oven, these grilled pork chops with skillet potatoes have the best flavors! The sweet and sour sauce is made with strawberry jam! The fried red potatoes simmer in a special sauce at the end that just pulls it all together so well. You will be surprised at how something so simple tastes so unbelievable.


Sweet and Sour Pork with Seasoned Potatoes

Serves 6


Pork Chops:

6 boneless pork chops

Seasoned salt and pepper

1/2 cup strawberry jam

4 tablespoons apple cider vinegar

2 tablespoons prepared mustard


Potatoes:

4 large red potatoes, cut into 1/2 inch cubes

1/4 cup butter

1/2 teaspoons salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 small red pepper, chopped

1 small green pepper, chopped

1 small onion, chopped

Seasoned salt to taste

1/2 cup chicken broth

1 tablespoon brown sugar


Season the pork chops generously with seasoned salt and freshly ground pepper. Grill until 145°F or juices run clear. (Optional: Brown chops in a skillet on the stove-top with 1/4 cup butter, turning to brown both sides. Cover and cook on low for 10-15 minutes) For the sweet and sour sauce, combine the strawberry jam, cider vinegar, and mustard in a microwavable bowl. Microwave on high for 30 seconds or until heated through. Serve over pork chops.


For the potatoes, in a large skillet melt the butter. Add the potatoes and season with salt, pepper, and garlic powder. Cook over medium high heat until starting to brown. Add the peppers and onion and stir-fry over medium heat for another 5 minutes. Sprinkle with seasoned salt to taste. In a glass measuring cup, combine the chicken broth and brown sugar. Pour over the potatoes and stir to combine. Cook on medium low for 8-10 minutes or until potatoes are tender and liquid is absorbed. Serve alongside pork chops.


Step-by-step tutorial:


Gather your ingredients. You will need boneless pork chops, strawberry jam, apple cider vinegar, mustard, butter, red potatoes, red pepper, green pepper, onion, garlic powder, seasoned salt, salt and pepper, chicken broth, and brown sugar. (a bunch of things didn't get in my picture.....I'm not sure what happened here🤣)


Season the pork chops generously with seasoned salt and freshly ground pepper. Grill over high heat for several minutes each side, or until juices run clear and internal temperature is 145°F.


Remove pork chops from grill and wrap in foil. This will keep them juicy while you prepare the rest.


For the sweet and sour sauce (which is incredible, by the way!) combine 1/2 cup strawberry jam (we use homemade freezer jam) with 4 tablespoons apple cider vinegar and 2 tablespoons mustard. Microwave on high for 30-45 seconds or until heated through. Set aside. (I usually do the heating right before serving.)


For the potatoes, prepare the vegetables. I love to use my Ninja chopper to chop the peppers and onions so the pieces are tiny enough that kids don't complain. Melt 1/4 cup butter in a large skillet. Add the potatoes. Season with 1/4 teaspoon garlic powder and salt and pepper. Cook, stirring frequently, over medium high heat until the potatoes start to brown.


Add the onions and peppers. Continue cooking and stirring until potatoes have desired browning. Season with seasoned salt. In a glass measuring cup, combine 1/2 cup chicken broth and 1 tablespoon brown sugar. This step is what takes these fried potatoes to the next level! So good!


Pour the chicken broth over the potatoes. Continue cooking uncovered over medium low heat for about 10 minutes or until potatoes are desired tenderness and liquid is absorbed.


These are my kids favorite! They love to dip them in ketchup of course, but they are so delicious that ketchup is not required.


Pour sweet and sour sauce over the grilled pork chops.


Add a good helping of the potatoes alongside.


Enjoy! This meal is so flavorful, but SO EASY. You are sure to get compliments, even from the pickiest of eaters.


Recipe Source: Recipe adapted from a similar recipe in Taste of Home

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