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These sweet and sour pork chops are first marinated in plum sauce, soy sauce, honey and gin for extra flavour and tenderness. Then seared in a hot pan and simmered in sweet and sour sauce with olives and figs. This recipe is a fun and new take on sweet and sour pork that has been meshed with classic sauces of European cuisine.

If you are a fan of pork recipes cooked in Asian style, take a look at my zesty and flavourful Pulled Pork Sandwiches with Carrot, Zucchini and Radish Slaw.

pork chops in sweet and sour sauce with olives and figs

It’s fun to reinvent recipes and I feel like this particular one for pork chops in sweet and sour sauce has been a great success!

This recipe carries the classic flavours of Chinese sweet and sour pork but is served in a tangy sauce enriched with a bit of cream similar to French sauces. I’ve also added salty green olives and fresh figs to the mix. My whole family went crazy for this pork loin steak recipe.

Sweet and sour pork marinade

Pork chops are definitely the type of meat that benefits from marinating for two reasons. Tenderising and flavour. It’s easy enough to mix up the marinade the night before and let it do its magic overnight.

The end result is so satisfying! Simply mix together plum sauce, soy sauce, honey, gin or This is an affiliate link.rice wine, herb and garlic seasoning for the sweet and sour marinade and pour it over pork chops. Let it marinate in the refrigerator for at least 8 hours.

There are a couple of ingredients in the marinade that could easily be substituted with similar results. All we are looking for is sweet and sour flavours.

For example, I have used blackcurrant preserves instead of plum sauce on several occasions. You can also skip the gin and use either dry sherry, rice wine or rice vinegar. We are using them to add acidity (the sour note) to the pork. Alcohol or vinegar also tenderize the meat.

sweet and sour pork chops in sauce with olives and figs

Sweet and sour sauce for pork

The sauce for the pork chops relies on the same sweet and sour flavours that we use the marinade to reinforce them. I’ve also added extra garlic, Dijon mustard and some thyme to bring in the Euro influence as well as heavy cream for a thick, luscious sauce.

The sugar in plum sauce and honey gives this sauce a syrup like consistency, so no flour or cornstarch are necessary for thickening it. Nor is brown sugar or ketchup needed for sweetness.

The mixture of sweet and sour is particularly good with pork chops, but that’s not your only option. Miso is also fantastic, with deep umami flavour, as I used for my Air Fryer Boneless Pork Chops.

Recipe Tips and Notes

Despite the common opinion that searing seals in moisture, it actually does the opposite. But it’s still an important step as the brown crust that develops adds incredible flavour through the Maillard reaction. You need a high heat to achieve this. Heat your skillet up to a good heat and sear quickly on both sides for the most flavourful pork.
If searing removes moisture, cooking pork chops in sauce adds it back in, and then some. It’s the surest way to achieve moist and incredibly flavourful chops.
For dishes with sauce, I tend to avoid bone-in pork chops and go with boneless instead. Boneless loin chops, also known as pork loin steaks, are lean, delicious and relatively inexpensive. The lack of bone and smaller amount of fat make them more pleasant to eat in a saucy dish.
The alcohol, whether gin or rice wine, plays an important part in the marinade. But if you want to avoid using alcohol, use 2 tablespoons apple cider vinegar or rice vinegar plus apple juice instead.
Using plum sauce matches the other flavours in the marinade perfectly, but I’ve also used blackcurrant preserves. Slightly different flavour, but just as good!

sweet and sour pork loin steaks in sauce with figs

Serving suggestions

Plain rice is absolutely the best pairing for these pork chops. Or go with coconut rice for an extra aromatic twist.

Since sweet and sour flavours are so intense and complex we wouldn’t want to introduce any more flavours or they will compete instead of complementing each other. But if you would like to add vegetables to the side, a dish also using Asian flavours like miso aubergine (eggplant) or something savoury like roasted broccoli would be a good choice.

You won’t want any of that delicious sauce to go to waste, so perhaps a chunk of crusty sourdough bread could also be served!

Storage and leftovers

Leftover pork chops can be stored for 3-4 days in an This is an affiliate link.airtight container. Or if you want to keep it for even longer, freeze for up to 3 months.

If it’s frozen, return the cooked pork and sauce to a This is an affiliate link.frying pan or This is an affiliate link.large skillet over medium heat. Let it come to temperature, adding a splash of water if the sauce is looking too thick.