What You’ll Need
This recipe brings together the classic Amish tradition of simple, hearty cooking with a beautifully balanced sweet and sour glaze. For the pork, you’ll want about four to six bone-in or boneless pork chops, about an inch thick—bone-in chops are especially wonderful here because they stay incredibly moist and tender during the long, slow cooking process. Season them simply with salt and pepper before they go into the pot.
For the sweet and sour sauce, you’ll need a can of crushed pineapple with its juices, which provides both natural sweetness and a touch of acidity. Brown sugar deepens the sweetness with its rich, molasses-like flavor, while apple cider vinegar gives that bright, tangy punch that defines the sweet and sour profile. A finely chopped onion and a few cloves of minced garlic build the savory foundation, and a splash of soy sauce adds a subtle umami depth that ties everything together. A little cornstarch mixed with cold water at the end helps thicken the sauce into a glossy, clinging glaze.
How to Make It
Start by patting your pork chops dry with paper towels—this helps them brown beautifully if you choose to sear them first. While searing is optional, it’s highly recommended because it adds a rich, caramelized flavor to the finished dish. If you have the time, heat a splash of oil in a large skillet over medium-high heat and brown the pork chops for about three to four minutes on each side until they’re golden and crusty. Transfer them to the slow cooker once they’re done.
In a medium bowl, whisk together the crushed pineapple with its juices, the brown sugar, apple cider vinegar, soy sauce, minced garlic, and chopped onion. Pour this mixture over the pork chops in the slow cooker, making sure each chop is nestled into the sauce and coated evenly. Cover the slow cooker with the lid and set it to cook on low for six to seven hours or on high for three to four hours. The low and slow method is ideal here because it allows the pork to become fall-apart tender while the sauce melds into a beautifully balanced sweet and tangy glaze.
About thirty minutes before serving, carefully remove the pork chops to a plate and tent them with foil to keep warm. In a small bowl, whisk together a couple of tablespoons of cornstarch with an equal amount of cold water until smooth, then stir this slurry into the sauce in the slow cooker. Turn the heat to high, cover, and let the sauce thicken for about fifteen to twenty minutes until it’s glossy and coats the back of a spoon. Return the pork chops to the sauce, spooning some of the thickened glaze over the top, and let them warm through for another five minutes.
Serving Suggestions and Tips
These sweet and sour pork chops are wonderfully versatile when it comes to serving. They pair beautifully with fluffy white rice or buttery egg noodles, which soak up all that delicious sauce. Mashed potatoes are another classic choice, or you can keep it light with a side of steamed green beans or a crisp garden salad.
For a more traditional Amish twist, serve these chops alongside homemade applesauce and a thick slice of crusty bread to mop up every last drop of the glaze. A sprinkle of fresh parsley or chopped green onions over the top adds a lovely pop of color and freshness just before serving.
Leftovers keep beautifully in the refrigerator for up to four days, and the flavors only deepen as they sit. The dish also freezes well for up to three months—just store the pork and sauce together in an airtight container, and thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Enjoy this rustic, soul-satisfying meal that brings a taste of Amish country comfort right to your own table!