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pork chops in sweet and sour sauce with olives and figs
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Sweet and Sour Pork Chops with Figs and Olives

These sweet and sour pork chops are marinated in plum sauce, soy sauce, honey and gin for extra flavour and tenderness, then cooked in delicious sauce.
Prep Time20 minutes
Cook Time20 minutes
Marinating Time12 hours
Total Time12 hours 40 minutes
Course: Main Course
Cuisine: Asian fusion
Keyword: pork loin steak recipe, sweet and sour pork, sweet and sour pork chops
Servings: 4
Author: Julia Frey of Vikalinka

Equipment

Ingredients

For the sweet and sour pork marinade

  • 80ml / 1/3cup plum sauce or blackcurrant preserves
  • 4 tbsp This is an affiliate link.soy sauce
  • 3 tbsp honey
  • 2 tsp herb and garlic seasoning (combined)
  • 80ml / 1/3cup gin or rice wine
  • 4 pork chops/pork loin steaks

For the sweet and sour pork sauce

  • 2 tbsp butter
  • 3 cloves garlic pressed
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 tsp This is an affiliate link.dijon mustard
  • 125ml / 1/2cup double cream/heavy cream
  • 45g / 1/4 cup green olives sliced
  • 2-3 fresh figs quartered
  • salt to taste

Instructions

For the sweet and sour pork marinade

  • In a small bowl mix together the plum sauce, soy sauce, honey, herb and garlic seasoning and gin or rice wine, pour over the pork chops and marinade overnight in a refrigerator in an airtight container or a ziplock bag.

For the sweet and sour pork chops in sauce

  • Take the pork chops out of the marinade and pat them dry with a paper towel. Reserve the marinade for later. Sear the pork chops in butter over medium/high heat for approximately 2 minutes on each side. Remove to a plate.
  • Reduce the heat to low and add the garlic and saute for half a minute, then add the reserved marinade, thyme leaves, Dijon mustard and bring the sauce to a boil. Add the pork chops back to the pan together with sliced green olives and let them simmer in the sauce over low heat until the sauce reduces and becomes thick and syrupy for approximately 15 minutes. Take the pan off the heat and stir in cream, then add the fresh figs to the sauce and serve.

Notes

  • Rice wine or dry sherry could be used in place of gin. 
  • Use 2 tbsp apple cider vinegar or rice vinegar plus apple juice if you want to avoid alcohol. 
  • Blackcurrant preserves could be used instead of plum sauce

Nutrition

Calories: 526kcal | Carbohydrates: 34g | Protein: 34g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 2036mg | Potassium: 771mg | Fiber: 3g | Sugar: 18g | Vitamin A: 795IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg